Lasagna Soup
This Lasagna Soup is truly like lasagna in a bowl. The flavors are lovely. And the ooey gooey cheesy concoction at the bottom of the bowl is YUM!
Dovetailing Tip: Cook an additional pound of sausage to be used day 5 in Zucchini Boats.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 2 teaspoons | olive oil |
| 1 1/2 pound | Italian sausage |
| 3 cups | chopped onions |
| 4 | garlic cloves, minced |
| 2 teaspoons | dried oregano |
| 1/2 teaspoon | crushed red pepper flakes |
| 2 tablespoons | tomato paste |
| 29 ounces | (two 14.5-ounce cans) fire roasted diced tomatoes |
| 2 | bay leaves |
| 6 cups | chicken stock |
| 8 ounces | mafalda or fusilli pasta |
| 1/2 cup | finely chopped fresh basil leaves |
| salt and freshly ground black pepper, to taste | |
| 8 ounces | ricotta |
| 1/2 cup | grated Parmesan cheese |
| 1/4 teaspoon | kosher salt |
| freshly ground black pepper, to taste | |
| 2 cups | shredded mozzarella cheese |
Directions:
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 fire roasted 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 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, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.
Source: afarmgirlsdabbles.com
