Shelly's Recipe

LASAGNA SOUP

Category: Soups

2 tsp olive oil
1 lb ground pork
1 large onion, chopped
6 garlic cloves, minced
2 tsp dried oregano
1/2 tsp crushed red pepper flakes
3 tbsp tomato paste
1 14 oz can diced tomatoes
2 bay leaves
6 to 8 cups water
8 oz mafalda pasta
1 tbsp dried basil, or 1/4 cup fresh basil, chopped
salt and pepper to taste
mozzarella and Parmesan cheese for sprinkling on top of soup

Browning the ground pork in the olive oil. Add some salt and pepper over the meat, season as you go. Next add the chopped onions and continue cooking until the onion is translucent and soft, for about 5 minutes.
Next add the garlic, oregano and red pepper flakes.
Cook for another couple minutes, then add the tomato paste and cook until the tomato paste turns brownish in color.
Add the can of diced tomatoes and the bay leaves.
Bring to a boil and then reduce the heat and continue cooking for another 30 minutes. After 30 minutes, add the mafalda pasta, you can really use any pasta you like.
Stir in the basil and additional salt and pepper if needed.
To serve this scoop a couple ladles in a bowl and sprinkle with mozzarella and Parmesan cheese.