Lasagna Soup

Heat olive oil in a large pot over medium heat. Add sausage and break up into small, bite-sized pieces, browning for 5 minutes. Add in onions and cook for 2 more minutes. Add garlic, oregano, and tomato paste, stirring well to make sure that paste is fully incorporated and cook for another 3 minutes.

Add the diced tomatoes, bay leaves, and chicken stock and stir to combine. Bring soup to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook for 8 to 10 minutes, or until al dente. Stir in spinach and season to taste with salt and pepper.

While the pasta is cooking, prepare the ricotta blob by place ricotta, shredded cheese, salt and pepper in a small bowl and mixing to combine (I just combined everything into the ricotta container so that I could store the leftovers easily).

To serve, scoop some of the ricotta blob into each soup bowl, ladle the soup over the blob and the sprinkle with extra cheese.

(Recipe adapted from A Farm Girl’s Dabbles, who in turn adapted it from 300 Sensational Soups cookbook.)