Two of my favorite things… soup and pasta! One of my favorite pastas… lasagna! So when I read about the combination of the two, I knew it would eventually make its way to my dining room table. I saw this recipe last spring on A Farmgirl’s Dabbles. It was a new exciting dish for me and did NOT disappoint! Once you get to the surprise of the “cheesy yum” (as she calls it), you know this is not a regular average soup. It holds all of the flavors you love in lasagna but warms your soul in a way that only soup can do! I served it with garlic cheese bread and crackers. It was definitely a hit!
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, 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. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. 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 cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese. ENJOY!