Lasagna Soup
Ingredients for 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. lasagna noodles, broken up
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste
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. lasagna noodles, broken up
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste
Ingredients for cheesy yum
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper
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. Cook noodles separately and serve on the side. Right before serving, stir in the 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
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