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Recipe from: chewnibblenosh Image credit: Christine |
Lasagna
Soup
“I let the soup simmer for about ten
minutes more, and then served it up in big bowls, topped with a dollop of
ricotta and some more fresh basil.” Christine
Ingredients:
2 cups small
noodles, like mini Farfalle or Rotini
1 Tbsp. extra
virgin olive oil
1 small sweet
onion, chopped
½ lb. Italian
sausage, casings removed
½ lb. ground
beef
4 cloves
garlic, minced
1 tsp. dried
oregano
¼ tsp. red
pepper flakes
Salt and
pepper, to taste
4 cups
chicken broth
1 (24 oz) jar
pasta sauce. (I used Classic Tomato-Basil)
1 cup water
½ cup fresh
chopped basil, plus more for garnish
⅓ Cup grated
Parmesan cheese
¼ cup heavy
cream
Ricotta
cheese, for topping finished soup
Instructions:
Bring a large
pot of salted water to a boil.
Cook pasta al
dente.
Drain, and
drizzle with a little bit of olive oil and toss.
Set aside.
Heat 2
tablespoons olive oil in a large, heavy bottomed pot over medium heat.
Add the
chopped onion, and cook until softened, about 4-5 minutes.
Add the
sausage, ground beef, and garlic, oregano, and red pepper flakes.
Season with
salt and pepper.
Break up beef
and sausage, and cook, stirring and crumbling meat, until the meat is well
browned, about 7-10 minutes.
Once browned,
skim off some of the fat from the pan and discard.
Add the
chicken broth, pasta sauce, and water.
Cover and
bring to a simmer.
Uncover the
pot, reduce the heat a bit, and simmer until it reduces just a bit and the
flavors
mingle, about 15 minutes.
Stirring
occasionally.
Stir in the
noodles, basil, parmesan cheese and heavy cream.
Simmer for an
additional 5-10 minutes.
Serve topped
with a dollop of ricotta, more fresh basil and sprinkle with extra Parmesan, if
desired.
ENJOY!
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