|2 tspolive oil|
|1 1/2 lbsitalian sausage; bulk or with casing|
|2 onions; finely chopped|
|4 clovesGarlic; minced|
|1/2 tspRed pepper flakes|
|2 tbspTomato paste|
|28 ozdiced tomatoes|
|6 cupsChicken broth|
|2 Bay leaves|
|8 ozFusilli Pasta|
|1/2 cupBasil; finely chopped|
|8 ozRicotta Cheese part skim|
|1/2 cupParmesan; grated|
|1/4 tspSalt and pepper|
|2 cupsMozzarella; shredded|
Lasagna Soup Preparation
In a large pot heat the oil over medium heat.
Add the sausage and saute about 5 to 7 minutes.
Drain excess fat.
Saute onions until soft, about 6 minutes.
Add garlic and red pepper flakes, saute for 1 minute.
Add tomato paste, saute 5 minutes.
Add tomatoes and juice, the broth and bay leaves and bring to a boil.
Reduce heat and simmer for 30 minutes.
Add the pasta and increase the heat to a boil until pasta is tender.
Discard bay leaves and stir in Basil.
Season with salt and pepper.
In small bowl combine ricotta, Parmesan, salt and pepper.
To serve: Place 2 tbsp of Ricotta mixture in bowl, sprinkle on mozzarella and ladle on soup on top.
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