Lasagna Soup

Yes, I realize that it is still officially Summer. But what you have to realize that since my new found love of Pinterest, Fall is all I have been able to think about {and boots, and beautiful orange trench coats, and caramel frappucino cupcakes...}

Wait, where was I?

Oh yeah, soup.

So I'm perusing my new all-time favorite site In.The.World. when I stumble across this yummy deliciousness.

Dude. Cheesy yumminess? Fire roasted tomatoes? Yes please.

Imagine my happiness when our Sunday forecast was pretty close to perfection for giving this recipe a try.

I did modify it a bit from the original but it was an all around WOW at our table. I hope you enjoy it too!

Lasagna Soup

Soup:
2 tsp. olive oil
1-1/2 lbs. Italian sausage
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 14-oz. can fire roasted diced tomatoes
1 14-oz. can garlic and onion dice tomatoes
2 bay leaves
6 c. chicken stock (I used bouillon)
8 oz. bowtie pasta (or Keagan was calling them - the butterflies)
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste

Cheesy yumminess:
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper

2 c. shredded mozzarella cheese

Heat olive oil in a large pot over medium heat. Add garlic and let simmer for 30 seconds or until fragrant. Add onion and cook until soft, about 4 minutes. Add sausage, and brown for about 5 minutes. Add 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.

In your crockpot add chicken stock, diced tomatoes, bay leaves, stir to combine. Stir in basil and season to taste with salt and freshly ground black pepper.

Once sausage is done, drain and add to crockpot.

Cook on high for 3 hours.

In the meantime, prepare the cheesy yumminess. In a small bowl, combine the ricotta, Parmesan, salt, and pepper. Refrigerate until ready to eat.

About 10 minutes before dinner time, boil water and cook your pasta to al dente.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top, add your pasta and ladle the hot soup over the cheese.

Serve with crusty Italian bread.