, ,



For the Soup:

  • 2 tsp. olive oil
  • 1lb Italian sausage (mild or sweet)
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1/2t crushed red pepper flakes
  • 2T tomato paste
  • 1 (28oz) diced tomatoes, Italian Style
  • 2 bay leaves
  • 6 c. chicken stock
  • 8 oz. lasagna noodles, broken into pieces
  • 3T finely chopped fresh basil leaves
  • salt and freshly ground black pepper, to taste

For the Cheese:

  • 8 oz. ricotta
  • 1/2 c. grated Parmesan cheese
  • 1/4 tsp. salt
  • pinch of freshly ground pepper
  • 1c shredded mozzarella cheese


  1. Heat olive oil in a large pot over medium heat. Brown sausage. Add onions and cook until softened, about 5 minutes. Add garlic 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. Add uncooked pasta and cook until al dente, approximately 9-10 minutes or according to the package directions. Do not overcook noodles or let soup simmer for a long period of time at this point, as the pasta will get mushy.
  3. While the pasta is cooking, prepare the cheese mixture. In a small bowl, combine the ricotta, parmesan, salt, and pepper.
  4. Turn off heat. Stir in basil and season to taste with salt and freshly ground black pepper.
  5. To serve, place a dollop of the cheese mixture in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Adapted from A Farm Girl’s Dabbles