| This recipe is liked by 4 person(s). |
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Lasagna soup
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
| Lasagna Soup (print recipe) for the soup: | |
| 2 tsp. | olive oil |
| 1-1/2 lbs. | Italian sausage |
| 3 c. | chopped onions |
| 4 | garlic cloves, minced |
| 2 tsp. | dried oregano |
| 1/2 tsp. | crushed red pepper flakes |
| 2 T. | tomato paste |
| 1 28-oz. can | fire roasted diced tomatoes |
| 2 | bay leaves |
| 6 c. | chicken stock |
| 8 oz. | mafalda or fusilli pasta |
| 1/2 c. | finely chopped fresh basil leaves |
| salt, to taste | |
| freshly ground black pepper, to taste | |
| for the cheesy yum: | |
| 8 oz. | ricotta |
| 1/2 c. | grated Parmesan cheese |
| 1/4 tsp. | salt |
| pinch | freshly ground pepper |
| 2 c. | shredded mozzarella cheese |
Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.
Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy. Stir in basil and season to taste with salt and freshly ground black pepper.
While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.
Servings: 8
Source: adapted from 300 Sensational Soups by Carla Snyder and Meredith Deeds, as seen in the February-April 2011 edition of At Home with Kowalski’s magazine
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