Lasagna Soup

My new favorite freezer meal! I can't wait to share it with you, I got it from the Family Fun magazine. This is not the best picture because we had all ready started to eat it the children love this!

Lasagna Soup
1 1/2 pounds chicken apple sausage
1/2 onion chopped
4 garlic cloves, crushed
2 teaspoons oregano
1/2 teaspoons red pepper flakes
2 Tablespoons tomato paste
1 28 ounce can diced tomatoes
6 cups chicken broth
2 bay leaves
8 ounces fusilli pasta
1/2 cup chopped fresh basil
8 ounces ricotta
1/2 cup grated Parmesan
pinch of pepper
2 cups shredded cheese

In large pot, saute sausage until browned. Add onions and saute until until softened, about 6 minutes. Add the garlic, oregano, and red pepper flakes and saute for 1 minute. Add the tomato paste and saute until the paste turns a rusty brown, about 5 minutes. Add the tomatoes with their juice, the broth, and the bay leaves and bay leaves and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes.

Add the pasta, then increase the heat to medium high and boil the soup until the pasta is tender to the bite. Discard the bay leaves, then stir in the basil, season with pepper.

In a small bowl, combine, the ricotta, the Parmesan, pinch of pepper. To serve, place about 1 1/2 Tablespoons of the ricotta mixture in each bowl, ladle the soup on top and sprinkle with mozzarella cheese.

To Freeze. Do all the steps but don't put the noodles in. Bag and freeze.
When you reheat add noodles until cooked. Serve.