Lasagne soup. It’s a thing.

Today I mentioned I had Lasagne soup for lunch, and Twitter was all ‘WHUT? WHERE? HOW?’ so here we go.

This is enough for around 10 – 12 servings (unless you are me, and then 8. Maybe.) and I made it to bag it up and freeze, with the cheese to serve.
2 cups cooked Ground Italian Sausage (I use Sicilian sausages, and squeeze them out of the skins, oddly satisfying.)
3 cups diced Onion
4 teaspoons mince Garlic, Cloves
2 teaspoons Oregano, Dried
1/4 teaspoons Red Pepper Flakes
2 tablespoons Tomato puree concentrate
800g Diced Tomatoes, Canned
2 whole Bay Leaf
1.75 litres Chicken Stock
1 cup of white wine
250g small pasta
1/2 cups Basil, Fresh
1/2 teaspoons salt,
1/2 teaspoons black pepper
1 cup Ricotta Cheese
1/2 cup Parmesan Cheese grated
1/2 cup Cheddar Cheese grated

Heat a large pot over medium heat. Add sausage, onions, and garlic. Cook for 3-4 minutes. Add oregano, red pepper flakes and tomato concentrate and cook stirring frequently for 3 more minutes until paste turns brownish. Add tomatoes, bay leaves, stock and white wine and bring to a boil, add the pasta. Reduce heat and simmer for at least 30 minutes. Remove from heat and stir basil into the soup. Season with salt and pepper. Cool soup. Meanwhile, combine ricotta, Parmesan, cheddar cheese in a bowl. Divide among small freezer bags for number of servings (ie 6 bags if you are making 6×2 servings). Divide soup among same number of large freezer bags. Place cheese mixture in the bag. Label and lay flat to freeze.

Defrost in the fridge and stir in cheese after heated through to serve.

This is a mix of different recipes, and I was reminded of my love for it by this month so I adapted it to my tastes.