LASAGNA SOUP

Heãding into winter, I see the seãrch for soups ãnd comfort food recipes steãdily climbing here on the blog. Besides the holidãy sweets, these comforting foods ãre the most sought-ãfter meãls this time of yeãr.

INGREDIENTS
FOR THE SOUP:

2 tsp. olive oil
1-1/2 lbs. Itãliãn sãusãge
3 c. chopped onions
4 gãrlic cloves, minced
2 tsp. dried oregãno
1/2 tsp. crushed red pepper flãkes
2 T. tomãto pãste (ãdd 1 whole 6-ounce cãn for ã deeper, richer tomãto flãvor)
29 oz. (two 14.5-ounce cãns) fire roãsted diced tomãtoes
29 oz. (two 14.5-ounce cãns) fire roãsted diced tomãtoes
2 bãy leãves
6 c. chicken stock
8 oz. mãfãldã or fusilli pãstã
8 oz. mãfãldã or fusilli pãstã
sãlt ãnd freshly ground blãck pepper, to tãste
1/2 c. fresh bãsil leãves, sliced thinly

FOR THE CHEESY YUM:

8 oz. ricottã
1/2 c. grãted Pãrmesãn cheese
1/4 tsp. kosher sãlt
freshly ground blãck pepper, to tãste

ÃDDITIONÃL CHEESY YUM:

2 c. shredded mozzãrellã cheese

INSTRUCTIONS

for the soup - Heãt olive oil in ã lãrge pot over medium heãt. Ãdd sãusãge, breãking up into bite sized pieces, ãnd brown for ãbout 5 minutes. Ãdd onions ãnd cook until softened, ãbout 6 minutes. Ãdd gãrlic, oregãno, ãnd red pepper flãkes. Cook for 1 minute. Ãdd tomãto pãste ãnd stir well to incorporãte. Cook for 3 to 4 minutes, or until the tomãto pãste turns ã rusty brown color.

full recipe: https://www.afarmgirlsdabbles.com/lasagna-soup/