Lasagna Soup
For the soup:
2 tsp. olive oil
1 1/2 pounds Italian sausage
3 C. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes (I omitted this)
2 Tbs. tomato paste
1 28 oz. can fire roasted diced tomatoes
2 bay leaves
6 C. chicken stock
8 oz. mafalda or fusili pasta
1/2 C. finely chopped fresh basil leaves
Salt and pepper to taste
For the Cheesy Glop:
8 oz. ricotta
1/2 C. grated Parmesan cheese
1/4 tsp. salt
Pinch of ground pepper
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 minutes. 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. Stir in basil and season to taste with salt and pepper.
While the pasta is cooking, prepare the cheesy glop. In a small bowl, combine the ricotta, Parmesan, salt and pepper.
To serve, place a dollop of the cheesy glop in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.
We didn't have any mozzarella, so we just added extra parmesan on top. It was really good. I served this with hot garlic bread, and it was a hit with everyone except Jacob who doesn't like tomatoes.
For the soup:
2 tsp. olive oil
1 1/2 pounds Italian sausage
3 C. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes (I omitted this)
2 Tbs. tomato paste
1 28 oz. can fire roasted diced tomatoes
2 bay leaves
6 C. chicken stock
8 oz. mafalda or fusili pasta
1/2 C. finely chopped fresh basil leaves
Salt and pepper to taste
For the Cheesy Glop:
8 oz. ricotta
1/2 C. grated Parmesan cheese
1/4 tsp. salt
Pinch of ground pepper
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 minutes. 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. Stir in basil and season to taste with salt and pepper.
While the pasta is cooking, prepare the cheesy glop. In a small bowl, combine the ricotta, Parmesan, salt and pepper.
To serve, place a dollop of the cheesy glop in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.
We didn't have any mozzarella, so we just added extra parmesan on top. It was really good. I served this with hot garlic bread, and it was a hit with everyone except Jacob who doesn't like tomatoes.