Lasagna Soup
All the traditional flavors of lasagna come together in this easy, hearty soup. Serve with a side salad and crusty French bread.
Servings: 8
Ingredients
SOUP:
- 1 T. olive oil
- 1 1/2 lbs. Italian sausage
- 1 lg. onion chopped
- 4 cloves garlic 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. farfalle mafalda (mini lasagna) or fusilli pasta
- Salt and freshly ground black pepper to taste
CHEESE FILLING:
- 1 c. whole milk ricotta cheese
- 1/2 c. grated Parmigiano-Reggiano cheese
- 1/4 tsp. salt
- 1/8 tsp. freshly ground pepper
- 1 pinch Italian seasoning
GARNISHES:
- 2 c. shredded mozzarella cheese for sprinkling
- 1/2 c. chopped fresh basil leaves for garnish
Instructions
- SOUP: Heat olive oil in a large pot over medium heat. Add the sausage, breaking it up into bite-sized pieces. Cook until lightly browned, about 8-10 minutes.
- Add the onions, cook until tender, about 5-7 minutes.
- Add the garlic, oregano and red pepper flakes, sauté until fragrant, about 1 minute. Add the tomato paste, stir well to incorporate about 3 to 4 minutes.
- Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 20 minutes.
- Add the pasta and cook until al dente, about 11 minutes and remove from heat. Season with salt and pepper to taste.
- CHEESE FILLING: While the pasta is cooking, prepare the cheese filling. In a small bowl, combine the ricotta cheese, Parmigiano-Reggiano cheese, salt, pepper, and Italian seasoning; set aside.
- To serve, place a dollop of the cheese filling into individual soup bowls, top with a ladle the hot soup, sprinkle with mozzarella cheese and garnish with fresh chopped basil.
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