Farmgirl's Lasagna Soup, adapted

for the soup:
2 tsp. olive oil
3 links Italian turkey sausage
1 c. chopped onions
3 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 15 oz can diced tomatoes
3 c. chicken stock
1 cup water
1 1/2 cup small pasta (I used radiatore)
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste

cheese "filling"
1/2 cup part skim ricotta
2 T grated Parmesan cheese
1/3 cup shredded mozzarella
pinch of freshly ground pepper

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.

Add diced tomatoes, chicken stock and water. Stir to combine. Bring to a boil and then reduce heat and simmer for 15 minutes. Add uncooked pasta and cook until al dente. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheese "filling". In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the filling in each soup bowl and ladle the hot soup over the cheese.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user CINDYDAVIS04.