Lasagna soup
Recipe by Courtney Glantz
For the soup
2 tsp olive oil
1 1/2 lbs. Italian sausage, crumbled up
1 c. chopped onions
4 garlic cloves, minced
1 tsp fresh oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 14 oz can fire roasted diced tomatoes
1 14 oz can diced tomatoes
2 fresh bay leaves
6 c. chicken stock
8 oz. broken up lasagna noodles or fusilli pasta
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste
For the cheesy topping
8 oz. ricotta cheese
2 c. grated parmesan cheese
1/4 tsp salt
freshly ground black pepper
handful shredded mozzarella cheese
Prep. Time → 20 min
Cook Time → 30 min
1. Heat oil in a large soup pot over medium heat.
2. Add in the sausage and cook until browned, roughly 10 minutes or so.
Add in the onions and cook another 5 minutes.
3. Stir in the garlic, oregano, and red pepper flakes and cook an additional minute.
4. In goes the diced tomatoes, chicken stock, and bay leaves. Bring to a boil and then simmer for 30 minutes.
5. Meanwhile, make the cheese topping by mixing ingredients together. Make the pasta according to package directions and add to the soup along with the basil.
6. Ladle soup into deep bowls, (slice of garlic bread optional), top with ricotta cheese mixture and sprinkle mozzarella on top. Enjoy!
main courses, soup January 16, 2016 14:33
Author a-life-from-scratch.com
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