Recipe: Lasagna Soup

Fall is finally here and it means cute sweaters, cozy blankets and some of the best meals that create warmth as we enjoy and commune. Dinner parties are my favorite and this time of year is perfect for soup inspired menus.

A lover of soups and chowders, I made my first pot of the season this week. The inaugural soup was Lasagna Soup. It’s great for a group or for leftovers and lunch for the week. I adjusted the ingredients but I will give both!

Ingredients:

  • 1.5 lbs. ground Italian sausage or turkey Italian
  • 2 tsp. olive oil (for cooking meat)
  • 3 c. chopped onions
  • 4 garlic cloves, minced
  • 2 tsp. dried oregano
  • 1/2 tsp. crushed red pepper flakes
  • 2 T. tomato paste (I used a whole small can)
  • 28-oz. can fire roasted diced tomatoes
  • 2 bay leaves
  • 6 c. chicken stock (I used 4 cups)
  • 8 oz. mafalda or fusilli pasta (I used campanelle and it was great)
  • 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

Duh! Additional cheesy yum:

  • 2 c. shredded mozzarella cheese

Note: I made the cheesy yum per bowl of soup. Instead of mixing the lot of it.

On to Preparation …

  1. Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes.
  2. Add onions and cook until softened, about 6 minutes.
  3. Add garlic, oregano, and red pepper flakes. Cook for 1 minute.
  4. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.
  5. Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes.
  6. 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. Or cook the noodles separately and add to individual bowls before ladling the soup over them. (Best for plans of leftover)
  7. Before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

Making the yummy cheesy yum:

  1.  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: Adapted from 300 Sensational Soups by Carla Snyder and Meredith Deeds

Related posts:

  1. Recipe: Garden Vegetable Soup
  2. Recipe: Tomato Soup
  3. Recipe: Greek Baked Ziti
  4. Recipe: Baked Macaroni and Cheese
  5. Recipe: Creamy Sweet Potato Soup
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