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LASAGNA SOUP

Ingredients

• 8 ounces elbows pasta
• 1 tablespoon olive oil
• 1 pound Italian sausage, casing removed
• 3 cloves garlic, minced
• 1 onion, diced
• 2 teaspoons oregano
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons tomato paste
• 6 cups chicken stock
• 1 (28-ounce) can fire roasted diced tomatoes
• 2 bay leaves
• Kosher salt and freshly ground black pepper, to taste
• 1 cup shredded mozzarella cheese
• 1/4 cup fresh basil leaves, chiffonade
• FOR THE RICOTTA MIXTURE
• 8 ounces ricotta
• 1/2 cup grated Parmesan
• Kosher salt and freshly ground black pepper, to taste

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