Hearty rich lasagna soup is a cold-weather favorite.
1lbhot sausage(Italian sausage may be used as well)
2smallonions, chopped into 1/2" pieces, about 2 cups worth
4cloves garlic, minced
1/2 - 1 tspcrushed red pepper flakes
(2) 14.5ozcans diced tomatoes, with garlic(fire-roasted tomatoes are great, if you can find them)
1/2tspfreshly ground black pepper
6-8ozmafalda pasta, or an alternate curly pasta
Cheese Topping Ingredients
8ozricotta cheese, about 1 cup
2ozParmesan cheese, about 1/2 cup
2ozfreshly shredded Mozzarella, about 1/2 cup
In a large soup pot or Dutch oven, cook and crumble the sausage and ground beef over medium-high heat. Add the onions and the garlic to cook along with the meat. Sprinkle with Italian seasonings and red pepper flakes as everything cooks.
Add the tomato paste, diced tomatoes, chicken broth, salt, and pepper. Stir and increase heat to high. When soup begins to simmer, reduce to medium-high once again and add the pasta. Stir and simmer until noodles are soft, 8-10 minutes. Taste the broth and adjust spices as needed.
Remove from the heat when the noodles are tender, but still chewy. While the pasta is cooking, stir together the ricotta, Parmesan, and Mozzarella in a small bowl.
Scoop the soup into bowls and top with a generous scoop of the cheese mixture. Enjoy!