Lasagne Soup

Ingredients
for the soup:
2 tsp. olive oil
8.  pork sausages
3 chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 tbs tomato paste
1 can diced tomatoes
2 bay leaves
1ltr chicken stock
fusilli pasta
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste

Cheese
1 small tub ricotta
Grated Parmesan cheese
 salt
pinch of freshly ground pepper
shredded mozzarella cheese

Preparation

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Cook the pasta separately, and then adding some to individual bowls before ladling the soup over them. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheese. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheese in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.