Thursday, June 28, 2012

Lasagna Soup

We made some slight modifications to this recipe.
1) I can never find cool pastas...it's pretty lame. So I used some leftover rigatoni.
2) I won't can't eat ricotta, so I used a mixture of mozzarella and 5-cheese Italian mix with the Parmesan. You could also use cottage cheese, but my husband never would have eaten it if I used it.

Brenda suggests to cook the pasta separate. I find this to be easier and then your noodles don't get bloated and overcooked. It's a great tip that I will be using in noodled pastas to come!



(Print)
What you need:
  • 2 tbsp. olive oil
  • 1 1/2 lb. Italian sausage
  • 3 cups chopped onion
  • 4 garlic cloves, minced
  • 2 tsp. dried oregano
  • 1/2 tsp. red pepper flakes
  • 2 tbsp. tomato paste
  • 1 (28 oz.) can fire roasted diced tomatoes
  • 2 bay leaves
  • 6 cups chicken stock
  • 8 oz. mafalda or fusilli pasta
  • 1/2 cup fresh basil, finely chopped
  • Salt and pepper
  • 8 oz. ricotta
  • 1/2 cup grated Parmesan
  • 1/4 tsp. salt
  • Pinch ground pepper
  • 2 cups mozzarella cheese
Directions:

Heat olive oil over medium heat in a large pot or dutch oven. 
Add sausage and cook for 5 minutes, crumbling as you go.
Add onions and cook for 6 more minutes. 
Then add garlic, oregano, and red pepper flakes; cook for 1 more minute or until fragrant.

Add tomato paste and cook for 3 to 4 minutes.
Add diced tomatoes, bay leaves, and chicken stock. 
Bring to a boil, then reduce heat and simmer for 30 minutes. 
Add basil and salt and pepper, to taste.

In a separate pot, cook pasta until al dente; drain. 
You'll want to do this towards the end of your soup cooking time :)
In a bowl, combine ricotta, Parmesan, 1/4 tsp. salt, and pinch of pepper.
Place a little of the cheese mixture into each serving bowl.

Top cheese with a little pasta and then ladle over some soup.
Very, very last, sprinkle as much or as little mozzarella as you want on top. Enjoy!

Recipe from A Farm Girl's Dabbles

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