I made this lasagna soup courtesy of Baked Bree a few weeks ago. Didn't get a single picture, apologies for that. It was delicious! I took a few shortcuts based on what I had in the pantry, so please go to Baked Bree's site and get the original version as well.
2 teaspoons olive oil
1 1/2 pounds sweet Italian sausage
3 cups chopped onion
2 teaspoons dried oregano
1/2 teaspoon dried crushed red pepper
2 Tablespoons tomato paste
1 (28-ounce) can tomatoes
6 cups chicken stock (I made mine with chicken boullion cubes)
1/2 pound cooked fusilli noodles
salt and pepper
Parmesan & mozzarella cheese to taste
Heat the oil in a large Dutch oven or soup pot over medium heat. Add the sausage and brown for 5 minutes.
Add the onions and cook until soft.
Add the garlic, oregano, and red pepper flakes.
Add the tomato paste.
Let the tomato paste cook for a few minutes.
Add the tomatoes, chicken stock (or water and boullion cubes).
Bring the soup to a boil, and then turn down to a simmer. Simmer for 30 minutes. At the end, season with salt and pepper and add the basil.
When you are ready to serve your soup, add a good handful of pasta to the bottom of the bowl.
Add the soup to the bowl. Sprinkle with mozzarella cheese and parmesan cheese.