12 ozradiatore pastaor any other pasta will work just fine
salt and pepper to taste
fresh herbsparsley, oregano, basil... for topping
3cupsshredded mozzarellafor topping
1/2cupfreshly grated parmesan cheese
Heat olive oil in a large pot over medium heat. Add the sausage. Crumble the sausage and cook for 5 minutes. Add the onions and cook until the onions are softened and translucent and the sausage is cooked and no longer pink, about 8-10 minutes. Drain excess fat and grease.
Add the garlic, oregano, red pepper flakes, and tomato paste to the sausage. Cook for 3-4 minutes or until the tomato paste turns a rusty color.
Add the fire roasted diced tomatoes and chicken stock. Stir to combine. Bring everything to a boil, then reduce heat and simmer for 30 minutes.
Add the pasta to the pot and cook until al dente. *
Ladle the soup into individual bowls and garnish with fresh basil, shredded mozzarella, and herbed ricotta
Combine the ricotta, parmesan, salt, oregano, and basil in a small bowl. Stir to combine.
*Even cook the pasta slightly under al dente. If you foresee having leftovers, I suggest cooking the pasta on the side and then adding the pasta to individual bowls. The pasta will soften as it sits in the lasagna soup. **Note, this becomes less soupy as it sits, due to the pasta soaking up the juices.