Lasagna Soup

2 tsp olive oil
1 lb ground Italian sausage
3 c chopped onion
 4 cloves garlic
2 tsp dried oregano
 ½ tsp dried crushed red pepper
2 TBS tomato paste
 1 28 oz can fire roasted tomatoes
 2 bay leaves
 6 c chicken stock
1 lb cooked fusilli noodles
 ½ c chopped fresh basil
salt and pepper

Cheese topping:
1 c ricotta cheese
½ c grated Parmesan cheese
salt and pepper
1 TBS chopped basil
2 c shredded mozzarella

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, bay leaves and chicken stock. 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.

While the soup is simmering, make the cheese mixture. In a small bowl, mix together the ricotta cheese, Parmesan, salt, pepper, and basil. Set aside.

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 and add a generous spoonful of the cheese mixture to the top. Sprinkle with mozzarella cheese.