Lasagna Soup

Name: Lasagna Soup
Ingredients: 1 teaspoon olive oil; 1 pound hot Italian sausage; 1 pound mild Italian sausage; 2 sweet onions, chopped; 5 cloves garlic, minced; 2 teaspoons dried oregano; 1 teaspoon red pepper flakes; 1 (6 ounce) can tomato paste; 1 (48 ounce) can beef broth; 1 (14.5 ounce) can diced tomatoes with basil; 1 (14.5 ounce) can crushed tomatoes with basil; 1/2 cup sweet wine (optional); 2 sprigs fresh basil, or to taste; salt and ground black pepper to taste; 1 (8 ounce) container ricotta cheese, or more to taste; 1/2 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese, or more to taste; 1 (16 ounce) package farfalle (bow tie) pasta

18 ingredients

5 steps

Ingredients

1 teaspoon olive oil
1 pound hot Italian sausage
1 pound mild Italian sausage
2 sweet onions, chopped
5 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon red pepper flakes
1 (6 ounce) can tomato paste
1 (48 ounce) can beef broth
1 (14.5 ounce) can diced tomatoes with basil
1 (14.5 ounce) can crushed tomatoes with basil
1/2 cup sweet wine (optional)
2 sprigs fresh basil, or to taste
salt and ground black pepper to taste
1 (8 ounce) container ricotta cheese, or more to taste
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese, or more to taste
1 (16 ounce) package farfalle (bow tie) pasta

Directions

1

Heat olive oil in a large pot over medium heat. Cook hot and mild sausage, stirring to break up into pieces, until browned, about 5 minutes. Add onions; cook and stir until translucent, about 5 minutes. Stir in garlic, oregano, and red pepper flakes; cook until fragrant, about 2 minutes.
2

Stir tomato paste into the paste. Fill tomato paste can with water and pour in; mix well. Pour in beef broth, diced tomatoes, crushed tomatoes, and wine. Stir in basil sprigs, salt, and pepper. Bring soup to a boil; reduce heat and simmer until flavors combine, at least 30 minutes.
3

Mix ricotta cheese, mozzarella cheese, and Parmesan cheese together in a bowl; season with salt and pepper.
4

Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
5

Divide pasta among serving bowls; spoon some of the ricotta cheese mixture on top. Ladle soup over cheese mixture.