Skip to main content
BROWSE

View Recipe

SPICY LASAGNA SOUP

Active Time : 1 Hour 15 Minutes
Total Time : 1 Hour 15 Minutes
Serves : 8
INGREDIENTS
  • 1/2 cup part-skim ricotta cheese
  • 1/4 cup Culinary Circle Grated Parmesan Cheese
  • 1 tablespoon water
  • 1 pound hot Italian pork sausage, casings removed
  • 1 cup chopped yellow onion
  • 3 cloves garlic, chopped fine
  • 2 teaspoons dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons Hunt's® Tomato Paste
  • 6 cups chicken stock
  • 1 can (28 oz each) Hunt's® Diced Tomatoes, undrained
  • 2 bay leaves
  • 1 cup dry mini bowtie pasta, uncooked
  • 1/4 cup fresh basil, torn
DIRECTIONS

Combine ricotta, Parmesan and water in small bowl; set aside.

Heat 5-quart Dutch oven or large saucepan over medium-high heat. Add sausage; cook 3 to 5 minutes or until browned and crumbled. Drain. Add onion, garlic, oregano and red pepper flakes to pan. Cook 2 to 3 minutes or until onion is tender, stirring frequently. Stir in tomato paste. Add stock, undrained tomatoes and bay leaves.

Bring to a boil; reduce heat and simmer 15 minutes. Add pasta; cook 15 minutes more or until pasta is tender. Remove bay leaves. Top each serving with ricotta mixture and basil.