adapted from A Farm Girl Dabbles. http://www.afarmgirlsdabbles.com/2011/03/24/lasagna-soup/
Author Nicole Johnson
Ingredients
1TBSPolive oil
1package italian sausageapprox 1 lb
1large onionchopped
1TBSPgarlicminced
2tsporeganodried
1/2tspbasildried
1/2tspred pepper flakes
1/4cuptomato paste
28ozcan of diced tomatoitalian style
2bay leaves
8cupschicken stock
rind from a slice of Parmigiano Reggiano
1package tortellinior as many as you think your family can eat in one sitting
1/2cupfresh basilchopped
1/2cupgrated Parmigiano Reggiano
Instructions
Place olive oil, onion, and sausage into a large stock pot over medium to medium high heat. If your sausage came in links, remove the outer casing first. Cook, stirring frequently, until the sausage is browned and the onions are soft. Add the garlic, oregano, red pepper, and tomato paste. Stir well and cook for 1-2 minutes.
Add tomatoes, bay leaves, and chicken stock to the pot. Allow to come to a boil, then reduce heat to a simmer. Add your Reggiano rind at this point.
Let the soup simmer for about 30-45 minutes, and then add your tortellini. Cook in the soup according to package directions, which are usually pretty short for fresh pasta. As soon as the pasta is done, remove from heat, remove the remaining rind and discard, and stir in fresh basil and grated Reggiano.
Serve immediately with garlic bread and salad, and top the soup with additional Reggiano and some mozzarella.