Friday, February 01, 2013

Cheese-Crusted Lasagna Soup

I've made another lasagna soup and posted it here on the blog. So you may be wondering why on earth I'm posting another one!?

Here are some main differences: This one has spinach (yum!), uses shell pasta, and a different cheese mixture on the bottom.  Otherwise, it's pretty identical in spices and amounts of ingredients. And again...lasagna much better than lasagna.

Cheese-Crusted Lasagna Soup - a slow simmered Italian #soup with spinach and lots of cheeses!

What you need:
  • 1 lb. Italian sausage, browned and drained
  • 2 onions, chopped
  • 4 cloves minced garlic
  • 2 tsp. oregano
  • 1 bay leaf
  • 1 tsp. basil
  • 1/2 tsp. crushed red pepper flakes
  • 2 Tbsp. tomato paste
  • 1 can (28 oz.) diced tomatoes
  • 1 medium bell pepper, diced
  • 1 cup fresh spinach
  • 6 cups chicken broth
  • 8 oz. pasta shells
  • 1 Tbsp. ricotta cheese (I subbed with more Mozz) - for each bowl
  • 1 Tbsp. Parmesan cheese - for each bowl
  • 1 Tbsp. mozzarella cheese - for each bowl
  • Salt and pepper, to taste

In a large pot, saute onion, garlic, oregano, bell pepper, 
and red pepper flakes in EVOO for 5 minutes.

Add browned sausage and tomato paste. 
Add tomatoes, broth, and bay leaf. Simmer for 30 minutes.

Add pasta and spinach, cook for 7 to 9 minutes, 
until pasta is cooked al dente and spinach has wilted.
Remove bay leaf. Season with basil, salt, and pepper.
To serve, put ricotta in bottom of the bowls, then top with other cheeses and salt and pepper. 
Ladle soup on top.

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