Recipe: Deconstructed Lasagna Soup

The cold that I had last week has now moved on to my husband. I thought a homemade soup might do some good for our sick selves. I found a recipe for Lasagna Soup on closetcooking.com, and it was simply perfect. I normally find myself tweaking recipes or adding some ingredients for more flavor, but Kevin of Closet Cooking really knocked this one out of the park. Follow the steps below for a satisfying and comforting soup that is sure to make you come back for seconds.

Ingredients

• 1 tablespoon olive oil
• 1 pound Italian sausage, casings removed
• 1 onion, diced
• 2 cloves garlic, chopped
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon fennel seeds, crushed
• 4 cups chicken broth
• 1 (28 ounce) can diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon oregano
• 1 bay leaf
• salt and pepper to taste
• 1/2 pound pasta
• 4 ounces ricotta
• 1/2 cup grated parmesan
• 2 cup mozzarella, shredded
• 1 handful basil, chopped

Instructions:

1. Heat the oil in a large sauce pan over medium heat.
2. Add the sausage (to remove casings simply cut a long line down the center and they should peel right off) and cook until lightly browned, about 10 minutes, breaking it apart as you go. Set aside.
3. Add the onion and saute until tender, about 5-7 minutes.
4. Add the garlic, red pepper flakes and fennel and saute until fragrant, about 1-2 minutes.
5. Add the chicken broth, tomatoes, tomato paste, oregano, bay leaf, salt and pepper, bring to a boil, reduce the heat and simmer for 30 minutes. (Once finished remove bay leaf)
6. Add the pasta and cook until al dente, about 7 minutes and remove from heat. Once pasta is cooked add the sausage back in. 
7. Mix the ricotta, parmesan and mozzarella and serve the soup garnished with a tablespoon of the mixture along with the basil. 

Enjoy!

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