For dinner tonight I made Lasagna soup!! It was soo nice to have on a cold Northwest day too! Even my little Geordan devoured it!! Trust me, he is my hardest little critic to eat, and it's not cus the food isn't good. He's just picky as all get out and I have no clue why or where it came from.
This soup though is perfect, cus you get all the lasagna goodness but it's warm and soupy,heheee :) Would have been perfect with a slice of homemade garlic bread, but alas I forgot to grab bread when we were out shopping.. Oh well, it still was all eaten except maybe two bowls worth... I hope you try this recipe and love it as much as we do!
Lasagna Soup
Yield: serves 8
Ingredients:
1 lb. Italian Sausage ( I used turkey)
1 large onion, chopped
5 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp crushed red pepper flakes
5oz tomato paste
1 28oz can fire-roasted diced tomatoes
2 bay leaves
6 cups chicken stock
8 oz fusilli pasta or a similar shape
1/2 c finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste
8oz ricotta
1/2 cup grated Parmesan cheese
1/4 tsp salt
pinch of pepper
2 Cups shredded mozzarella cheese
Directions:
Heat a Large soup pot over medium heat. Add the sausage out of it's casings, stirring to break up into pieces, and cook until browned, about 5 minutes. Add the onions and cook about 6 minutes, or until onions are softened. Stir in the garlic, oregano, red pepper flakes and tomato paste. Cook until the tomato paste turns a rusty brown colour, about 3-4 minutes.
Stir in the tomatoes, bay leaves and the chicken stock. Bring to a boil, then reduce the heat and simmer for 30 minutes. Add the uncooked pasta and continue to simmer until pasta is al dente. Be careful that the pasta does not get mushy. Stir in basil and season to taste. with salt and pepper.
IN a sperate bowl, mix together the ricotta, parmesan, salt and pepper. Place a spoon full of the cheese mixture in each bowl, sprinkle some mozzarella on top, then ladle the hot soup into the bowls. ENJOY!
