Lasagna Soup

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 1-1/2 lbs. Italian sausage or hamburg
2 onions, finely chopped
4 garlic cloves, minced
2 tsp. oregano
1/2 tsp. red pepper flakes
2 T tomato paste
1 (28-oz) can diced tomatoes
6 c chicken broth
2 bay leaves
 8 oz. fusilli pasta
1/2 c finely chopped fresh basil
1/4 tsp. salt
pinch of pepper
2 c shredded mozzarella

In a large pot, break up and saute meat until cooked through.  Drain excess fat from pot.  Add and saute onions until softened.  Add garlic, oregano, and red pepper flakes; saute for 1 minute.  Add the tomato paste and saute until pasta turns a rusty brown.  Add tomatoes with their juice, the broth, and the bay leaves and bring soup to a boil.  Reduce heat and simmer about 30 minutes.

Add pasta, then increase heat to boil pasta al dente.  Discard bay leaves, then stir in the basil.

Serve with toppings of Parmesan cheese and mozzarella.  Makes about 13 cups.