Omg, y'all. This decadent soup...which barely gets away with being soup....
This is the second time I've made this Lasagna Soup and it's become a comfort food to go back to. I made this during the Polar Vortex days and it was just what the weatherman ordered.
(adapted from this recipe)
1 tablespoon olive oil
1-1/2 lbs. Italian sausage, removed from casings
3 red onions, chopped
4 garlic cloves, minced
2 tsp Greek seasoning
1/2 tsp. crushed red pepper flakes, or more to taste
1-6oz. can tomato paste
1 28-oz. can fire roasted diced tomatoes
6 cups chicken stock
8 oz fusilli whole wheat pasta
salt and freshly ground black pepper, to taste
8 oz. part-skim ricotta
1/2 cups grated Parmesan cheese
2 cups shredded mozzarella cheese
1. Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, Greek seasoning, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.
2. Add diced tomatoes and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Season to taste with salt and pepper. Remove from heat.
3. While the pasta is cooking, combine the ricotta, Parmesan, mozzarella, salt, and pepper.
4. To serve, ladle soup and dollop with ricotta mixture.