Lasagna Soup

I saw this recipe on another blog yesterday and immediately knew I wanted to try it. So I made it today, and wow, is it yummy. First of all, there are many improvements that can be made to this soup…and I will do that next time. I also didn’t put any sausage in (I just don’t like sausage) so I’m sure that drastically changed the flavor. I also put in extra tomato paste, which seemed to be fine, and used only one sweet onion (3 cups seemed like overkill).

So here it is…in Ben’s Peter Rabbit bowl. Ben LOVED it…could not get enough. Which is good because this recipe made enough for about 20 people.

Lasagna Soup...yum.

Source: A Farm Girl’s Dabbles blog, which was adapted from 300 Sensational Soups by Carla Snyder and Meredith Deeds

Lasagna Soup 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 and freshly ground black pepper, to taste

for the cheese:
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of 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 topping. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheese in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Servings:  8

Mangia! Enjoy on a cold winters’ day!

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