LASAGNE SOUP

INGREDIENTS 5ml olive oil 350g Italian sausage, sliced 1 onion, finely chopped 4 garlic cloves, minced 10ml oregano 30ml tomato paste 1 can chopped tomatoes 1 litre chicken stock 1 bay leaf 150g fusilli pasta 60ml fresh basil, chopped 60ml umami paste 125g ricotta 60ml parmesan, grated 5ml salt 5ml black pepper, ground 250ml mozzarella, grated

METHOD: In a large pot, heat the oil over medium heat. Add the sausage and sauté, breaking it up into small pieces with a wooden spoon, until the sausage is no longer pink, about 5 to 7 minutes.

Drain any excess fat from the pot. Add the onions and sauté until softened, about 6 minutes.

Add the garlic and oregano and sauté for 1 minute. Add the tomato paste and sauté until the paste turns a rusty brown, about 5 minutes.

Add tomatoes with their juice, the stock, and the bay leaf, and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes.

Add the pasta, then increase the heat to mediumhigh, and boil the soup until the pasta is al dente.

Discard the bay leaf, and then stir in the basil and umami paste.

Season with salt and black pepper to taste. In a small bowl, combine the ricotta, the parmesan and the salt and pepper.

To serve, place about 15ml of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top. SERVES :6 TIME: 1 hour, 40 minutes