Lasagna Soup

This is a new one I got from Family Fun magazine.  When I made it I didn't realize that I had used Spicy Italian Sausage,  and I would recommend not using it because the soup was extremely spicy.  But other than that it was very good.

2 teaspoons olive oil

1 1/2 pounds Italian sausage (bulk or with casings removed)

2 onions, finely chopped

4 garlic cloves, minced

2 teaspoons oregano

1/2 teaspoon red pepper flakes

2 tablespoons tomato paste

1 28 0z. can diced tomatoes

6 cups chicken broth

2-3 bay leaves

8 oz. fusilli pasta

1/2 cup finely chopped fresh basil

8 oz. ricotta cheese

1/2 cup grated Parmesan

salt and pepper

2 cups shredded mozzarella

1.  In a large pot, heat the oil over medium heat.  Add the sausage and saute, breaking it up into small pieces with a wooden spoon, until the sausage is no longer pink.  Drain any excess fat from the pot.  Add the onions and saute until soft.  Add the garlic, oregano, and red pepper flakes and saute for about 1 minute.  Add the tomato paste and saute until the paste turns a rusty brown, about 5 minutes.  Add the tomatoes with their juice, the broth, and the bay leaves and bring the soup to a boil.  Reduce the heat and simmer for about 30 minutes.

2.  Add the pasta, then increase the heat to medium-high and boil the soup until the pasta is tender to the bit, following the time recommendations in the pasta package.  Discard the bay leaves, then stir in the basil.  If desired, season with salt and pepper to taste.

3.  In a small bowl, combine the ricotta, the parmesan, 1/4 tsp salt, and a pinch of pepper.  To serve, place a scoop of the ricotta mixture in each bowl, sprinkle with some mozzarella, and ladle the soup on top.  

Makes about 13 cups.