This time of year calls for soup. All varieties.
I saw a recipe for lasagna soup last week, and I thought I’d try my hand at a similar dinner dish.
You will need:
Olive oil
1 pound pan sausage
1/2 onion, chopped (I like mine chunky)
5-7 garlic cloves, crushed
Fresh basil, shredded
Oregano
Crushed red pepper
4 tablespoons tomato paste
1 can Italian style diced tomatoes
1 box (32 ounces) chicken broth
12 ounces Rotini pasta
8 ounces cottage cheese (ricotta would be fine; I don’t use it in anything because I don’t like it)
1/2 cup grated Parmesan cheese
Course ground black pepper
Mozzarella cheese, grated
- Heat large pot over medium heat
- Add a tablespoon olive oil and pan sausage
- Brown
- Drain
- Add onions, garlic, and basil and simmer
- Sprinkle in oregano (fresh or dried) and crushed red pepper to taste–about a teaspoons or two of each
- Add tomato paste, stir, and bring back to simmer
- Add crushed tomatoes (with juice) and chicken broth; bring to a boil
- Add pasta and allow to continue boiling until tender
- Reduce heat and simmer until ready to serve
- In a small bowl, combine cottage cheese, Parmesan, and pepper
- Stir
- Add a spoonful of cheese mixture to each individual serving bowl
- Top with mozzarella cheese
- Spoon soup over cheeses, stir, and enjoy!
