Lasagna Soup

I work as a school aged child care site director. I love to volunteer at our local community theatre as the house manager. I have two daughters in college and three cats.

subheading: FOR THE SOUP:

2 tsp. olive oil

1-½ lbs. Italian sausage

1 extra-large yellow onion, chopped (about 3 c. chopped)

4 large garlic cloves, minced

2 tsp. dried oregano

½ tsp. kosher salt

¼ tsp. ground black pepper

¼ tsp. crushed red pepper flakes

3 T. tomato paste (add more for even deeper tomato flavor)

2 (14.5-oz.) cans fire-roasted diced tomatoes

2 bay leaves

6 c. low-sodium chicken stock

8 oz. mafalda or fusilli pasta

½ c. fresh basil leaves, sliced thinly

subheading: FOR THE CHEESY YUM:

8 oz. ricotta

½ c. grated Parmesan cheese

¼ tsp. kosher salt

freshly ground black pepper, to taste

subheading: ADDITIONAL CHEESY YUM:

2 c. shredded mozzarella cheese (If you can find shredded whole milk mozzarella, use that!)

Directions at afarmgirlsdabbles.com

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