Lasagna Soup
serves 8
for the soup:
2 tsp olive oil
1 1/2 lbs. Italian sausage
3 c chopped onions
4 cloves garlic, minced
2 tsp dried oregano
1/2 tsp crushed red pepper flakes
2 Tbsp tomato paste
1 28-oz can fire roasted diced tomatoes
2 bay leaves
6 c chicken stock
8 oz mafalda or fusilli pasta
salt and freshly ground black pepper
for the cheesy yum:
8 oz ricotta
1/2 c grated Parmesan cheese
1/4 tsp salt
pinch of freshly ground pepper
additional cheesy yum:
2 c 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 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, ladle the hot soup over the cheese, and sprinkle
some of the mozzarella on top.
from a farmgirl's dabbles
