lasagna soup

2 teaspoons olive oil
1-1/2 lbs. hot (or regular, if you prefer) Italian sausage
3 cups chopped onions
3 garlic cloves, minced
2 teaspoons dried oregano
1/2 teaspoons crushed red pepper flakes
2 Tablespoons tomato paste
1 (28-oz.) can fire roasted diced tomatoes
2 bay leaves
6 cups chicken stock, Better Than Boullion's good here, too.
8 oz. mafalda or fusilli pasta
salt and freshly ground black pepper, to taste
8 oz. ricotta
1/2 cups grated Parmesan cheese
1/4 tsp. salt
Pinch of freshly ground pepper
2 cups shredded mozzarella cheese

1/2 cup finely chopped fresh basil leaves

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, oregano, 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, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes.

3. In a separate pan, cook pasta according to package directions, then drain.

4. To serve, place 1/4 - 1/2 cup noodles in each bowl, cover with soup, then add a Tablespoon each of ricotta and mozzarella. Sprinkle salt, freshly ground pepper, parmesan cheese, and basil atop it all. Enjoy!

● serves: 8 ● prep time: 10 min ● total time: 40 min
source: FoodGawker.com

I like to double this recipe. Keeping the pasta and cheeses separate from the soup makes for easier freezing (don't freeze the noodles, obvs). It's such a treat to just heat up these leftovers.