Lasagna Soup

It's been really cold here lately. Like 40 below zero cold. So that means soup time!  This recipe has a lot of ingredients but didn't take long to cook at all.  It was delicious but my noodles were a little chewy. The original recipe suggests cooking your noodles separately and placing them in bowl then pouring the soup over top. Might try that next time.

2 tsp. olive oil

1-1/2 lbs. Italian sausage

3 cups chopped onions

4 garlic cloves, minced

2 tsp. dried oregano

2 tbsp tomato paste

1 28-oz. can diced tomatoes

6 cups chicken stock

8 oz. pasta

8 oz. ricotta

2 c. shredded mozzarella cheese

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown.  Add onions and cook until softened. Add garlic and oregano. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes.  Add diced tomatoes 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.  Put a small amount of ricotta in each bowl and pour soup over top.  Sprinkle with mozzarella cheese.