Lasagna Soup
I like to cook. I like to find new recipes and I actually get giddy when I find something I'd like to try. There have been a lot of mistakes. Nights when we tossed what I had cooked and busted out frozen waffles. However, because of my willingness to experiment, we have also been blessed by some real homeruns. This is one of those homeruns. It is absolutely, hands-down, my favorite new soup! It tastes better than actual lasagna. I found it over at a farmgirl's dabbles via Foodgawker.com. You must try it and let me know what you think. My mouth is watering and I am craving it right now (it's 10:30 in the morning).
Ingredients:
for the soup:
2 tsp. olive oil
1-1/2 lbs. Italian sausage
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta
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
2 c. shredded mozzarella cheese
Directions: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. Stir in 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, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.
Servings: 8
Notes: It's a personal opinion but I really feel that you simply must use italian sausage. I really believe a great deal of the flavor is because of the meat. Also, I think when I make it again I may increase the chicken stock by about 2 cups because I wanted more juice. Personal preference. Now go run to the store, get the ingredients, and make this! You won't regret it.
Sidenote: Believe her when she states not to let it sit on the stove! Don't even leave it there on low if you are anticipating the arrival of your husband from work. The noodles will get starchy and overdone. Better to take it off and reheat if necessary.
Ingredients:
for the soup:
2 tsp. olive oil
1-1/2 lbs. Italian sausage
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta
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
2 c. shredded mozzarella cheese
Directions: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. Stir in 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, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.
Servings: 8
Notes: It's a personal opinion but I really feel that you simply must use italian sausage. I really believe a great deal of the flavor is because of the meat. Also, I think when I make it again I may increase the chicken stock by about 2 cups because I wanted more juice. Personal preference. Now go run to the store, get the ingredients, and make this! You won't regret it.
Sidenote: Believe her when she states not to let it sit on the stove! Don't even leave it there on low if you are anticipating the arrival of your husband from work. The noodles will get starchy and overdone. Better to take it off and reheat if necessary.
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