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Lasagna Soup

lasagna

This is a perfect soup to get you through these last few weeks of winter!

Lasagna Soup

Ingredients

2 teaspoons olive oil

1 lb ground Italian sausage (spicy or mild) or ground beef or turkey

2 onions, finely chopped,

4 cloves garlic, minced

2 teaspoons dried oregano

1/2 teaspoon red pepper flakes

2 tablespoons tomato paste

1-28 oz can diced tomatoes, with juice

6 cups chicken stock

2 bay leaves

8 oz curly looking pasta

1/2 cup finely chopped fresh basil

S&P to taste

8 oz ricotta cheese

1/2 cup grated Parmesan

2 cups shredded mozzarella

Directions

In a large pot, heat oil over medium heat until shimmering. Add meat and brown, breaking up into small chunks, until no longer pink, about 5 minutes. Drain any excess fat. Add onion, garlic, and red pepper flakes, and saute for 1 minute. Stir in tomato paste and cook, stirring occasionally for about 5 minutes.

Add tomatoes with juice, stock and bay leaves; bring to a boil. Reduce heat and simmer for about 30 minutes. Add pasta and increase heat to medium-high. Boil until al dente, about 8 minutes. Discard bay leaves. Stir in basil and season with salt and pepper to taste.

Preheat broiler and place oven safe bowls on a baking sheet.

Scoop a heaping spoonful of ricotta into each bowl. Ladle soup into bowls and top each bowl with Parmesan and mozzarella cheese. Place in broiler (keeping a careful watch) for 2-4 minutes or until cheese browns. Top with more Parmesan, if desired, and serve with garlic bread and a freshly tossed salad.

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