Lasagna Soup - Recipe of the Week

I have been wanting soup lately, because it has been cold and rainy here in Utah. I love it! Here is a soup recipe that I tried. It turned out pretty awesome! Lucas loved it!

Lasagna Soup
(serves 8)

1 pound Italian sausage
3 cups chopped onions
1 t minced garlic
2 t dried oregano
1/4 t crushed red pepper flakes
2 T tomato paste
1 (28 oz) can fire roasted diced tomatoes
2 bay leaves
6 cups chicken stock
8 oz of your favorite pasta
1/2 cup finely chopped basil
salt and fresh ground paper, to taste

Brown sausage in a large soup pot over medium heat, breaking it up as it cooks.  Drain off extra grease.  Add onions and cook until they are softened.  Add garlic, oregano and red pepper flakes and stir to combine. Add tomato paste and stir well to incorporate.  Cook for 3 to 4 minutes 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 let 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 or the pasta will be mush.  Stir in basil and season to taste with salt and pepper.

To serve, top with some grated mozzarella. Enjoy.