Oh my heck! This soup. I can’t even begin to tell you how delicious this is! We were hit with a big snowstorm on Monday so the only thing I wanted for dinner was hot soup. This soup did not disappoint. Seriously folks, I think it’s my new favorite soup.
It’s really like your eating lasagna in a bowl. The flavors are amazing and the yummy cheesy concoction is down right scrumptious and takes this soup to the next level. I could have eaten bowl after bowl if we hadn’t of been rushing out the door to Parker’s Jr. Jazz basketball game. Honestly, after the first bite, I kind of wanted to dive head first into it. Yum! It was so good, I made it again Wednesday for my mom, aunt and sisters while they were at my house for our annual candy-making day. They went a little crazy over it too!
This soup is so, so simple to make. I made a batch of my homemade french bread to serve with this soup and I’m just saying it was an amazing meal! I could ramble on and on about this soup, but I won’t. I will just say please, please, please make this soup, you will be so happy you did.
- 2 tsp. olive oil
- 1 lb. Italian sausage
- ⅓ cup chopped onion or 1 tsp. onion powder
- 1½ tsp. minced garlic
- 2 tsp. dried oregano
- ½ tsp. crushed red pepper flakes
- 2 Tbsp. tomato paste
- 2 cans (15 oz) diced Italian tomatoes
- 2 bay leaves
- 6 cups chicken stock
- 7 - 8 lasagna noodles, broken into bite size pieces
- ½ c. finely chopped fresh basil leaves
- Cheesy Yum:
- 8 oz. ricotta
- ½ c. grated Parmesan cheese
- Pinch of freshly ground pepper
- 2 c. shredded mozzarella cheese
- 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 or onion powder and cook about 5 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes,
- Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. About 30 minutes before you're ready to eat, add uncooked pasta. Don't over cook or let soup simmer for a long period of time at this point or the pasta will get mushy and absorb all the soup broth.Right before serving, stir in the basil.
- While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
- To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.
Recipe Source: Adapted slightly from A Farmgirl’s Dabbles