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Kowalski's Lasagna Soup Recipe

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This recipe for Kowalski's Lasagna Soup, by , is from All in the Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Marisa Johnson


2 tsp. olive oil
1 lbs. Italian sausage, removed from casings and crumbled
2 onions, finely chopped
4 garlic cloves, minced
2 tsp. dried oregano
tsp. crushed red pepper flakes
2 tbsp. tomato paste
28 oz. canned diced tomatoes
2 bay leaves
6 cups chicken stock
8 oz. fusilli pasta
cup finely chopped fresh basil leaves
- salt and freshly ground black pepper
8 oz. ricotta
cup grated Parmesan cheese
tsp. salt
1 pinch freshly ground black pepper
2 cups shredded mozzarella cheese

1. Heat olive oil in large pot over medium heat. Add sausage and cook, breaking up with the back of a spoon until browned, about 5 min. Add onions and cook until softened, about 6 min. Add garlic, oregano and red pepper flakes and cook 1 min. more. Add tomato paste and cook, stirring another 3-4 min. or until the tomato paste turns a rusty brown color.

2. Add diced tomatoes, bay leaves and chicken stock and stir to combine. Bring to a boil, reduce heat, and simmer about 30 min. Add pasta and cook for about 8 min. or until al dente. Stir in basil and season to taste with salt and black pepper.

3. In small bowl, combine ricotta, Parmesan cheese, salt and pepper.

4. To serve, place a dollop of ricotta cheese mixture in each soup bowl; sprinkle some of the mozzarella on top and ladle the hot soup over the cheese. Serve hot.

Personal Notes:
Personal Notes:
I love this soup from Kowalskis but beware--the last time I got some from the grocery store it was insanely spicy. If your pallet is a bit more delicate, cut back on spices!




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