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Lasagna Soup
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Brief Description
Serve this tomato and noodle soup over a cheesy mixture for a delicious soup that will remind you of lasagna.
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Main Ingredient
sausage
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Category: Soups
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Cuisine: Italian
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Prep Time: 20 min(s)
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Cook Time: 45 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Make a lighter version of this dish by using turkey sausage, part-skim ricotta, and whole wheat pasta.
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Posted By: simplerobyn
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Posted On: Apr 28, 2014
Number of Servings:
Ingredients:
- 2 teaspoons - olive oil
- 1 1/2 pounds - Italian sausage 3
- 3 cups - chopped onions
- 4 cloves - garlic minced
- 2 teaspoons - dried oregano
- 1/2 teaspoons - crushed red pepper flakes
- 2 tablespoons - tomato paste
- 1 cans - fire roasted diced tomatoes 28 oz.
- 2 - bay leaves
- 6 cups - chicken stock
- 8 ounces - mafalda or fusilli pasta
- 1/2 cups - finely chopped fresh basil leaves
- - salt and freshly ground black pepper to taste
- 8 ounces - ricotta
- 1/2 cups - grated Parmesan cheese
- 1/4 teaspoons - salt
- 1 pinchs - freshly ground pepper
- 2 cups - 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 and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers.)
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.
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