This recipe takes all of the components of lasagna, pasta, ricotta, Parmesan, mozzarella, crumbled sausage and tomatoes and turns it into a quick hassle-free soup that can be pulled together in no time. Simple and wildly satisfying, this soup can be a quick lunch or a delicious dinner with some crusty bread and a salad (have you noticed yet how often I try to work crusty bread into every meal??). With this recipe, you get all the wonderfully comforting flavors of lasagna without all the work of layering and baking for what seems like an endless amount of time when you’re hungry. Warm up with a bowl of happiness…topped with cheese!
- 1 tablespoon olive oil
- 1 lb. spicy ground sausage or ground beef
- 1 yellow onion, finely diced
- 2 cloves garlic, finely minced
- 2 teaspoons dried oregano
- 2 tablespoons tomato paste
- 32 oz. chicken or vegetable broth http://mysaltykitchen.com/recipe/chicken-broth/
- 2 bay leaves
- salt and pepper to taste
- 1 lb. frozen or fresh tortellini
- 1/2 cup plain greek yogurt
- 1/2 cup shredded mozzarella
- 1/2 cup grated parmesan
- fresh basil for garnish
In a heavy bottomed pot or dutch oven, heat olive oil over medium-high heat. Add ground sausage and cook until browned. Add onions and garlic and cook until translucent, about 5 minutes. Add oregano. Add tomato paste and cook for about 1 minute. Add chicken or vegetable broth and stir to combine. Add bay leaf and season with salt and pepper. Simmer on low for 15 minutes. Add tortellini and cook according to package directions. Add yogurt and stir to combine. Garnish with mozzarella, parmesan, and basil.
Note: If you end up with leftovers of this soup, the pasta will likely soak up the broth. Simply toss that into a baking dish and top with some grated cheese and bake at 350 degrees until heated through for a totally new dish.