Friday, November 11, 2011

Lasagna Soup

I found this soup on Pinterest on "A Farm Girl's Dabbles".  It is delicious - I made it last night!

Lasagna Soup


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 cheesy yum:
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 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.
 

5 comments:

Jody said...

This looks delicious! I can't wait to try it.

Marne said...

looks yummy! I want to make this soon. Thanks!

Marne said...

I made this a few weeks ago and it was wonderful! Although a little on the spicy side for me and the kids. Next time I will cut back a little on the sausage and spices. But Chad LOVED it.

April said...

Do you guys ever cook with bay leaves? Does it make that big of a difference?

April said...

Made this tonight- I have a favorite sausage from Johnsonville- "Sweet Basil" it made this soup amazing and was not that spicy at all. I cut back a little on the red pepper flakes and my girls loved it. THIS IS SO GOOD. KEEPER!!