Thursday, September 20, 2012

Lasagna Soup

Lasagna Soup
                                          Picture from someoneleftthecakeoutintherain


For the soup:

2 teaspoon olive oil

1 ½ pounds Italian sausage

1 cup onions, chopped

4 garlic cloves, minced

2 teaspoon dried oregano

½ teaspoon crushed red pepper flakes

2 tablespoon tomato paste

1 (28 ounces) can fire roasted diced tomatoes

2 bay leaves

6 cups chicken stock

8 ounces mafalda or fusilli pasta

½ cup finely chopped fresh basil leaves

8 slices french bread

½ tablespoon salt

½ tablespoons freshly ground black pepper

For the cheesy yum:

8 ounces ricotta chess

½ cup grated Parmesan cheese

¼ tablespoon salt

Pinch of freshly ground pepper

For additional cheesy yum:

2 cups 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 overcook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth.

You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers.

Right before serving, stir in the 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 and ladle the hot soup over the cheese. Add an slice of french bread and sprinkle some of the mozzarella on top.

You can combine this amazing recipe with some others from our collection.

Serve 8.

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