Lasagna Soup

Lasagna Soup

Lasagna Soup

Lasagna Soup

Lasagna Soup is so good. Did somebody ask for seconds? It uses the same ingredients you find in pan lasagna, except in a soup. There are a few twists, like using Hot Italian Sausage, instead of ground hamburger, which gives so much extra flavor. We use fusilli pasta, which looks like corkscrews, since it holds the soup and other ingredients which makes a great, delicious spoonful of flavor.

The pasta is cooked separately then added to your bowl when served so it doesn’t get mushy if cooked together. It is hearty enough to eat as a meal. But watch out, you might have to make a double batch so you’ll have enough for seconds and leftovers.

Yield: 8 servings

Ingredients:
2 Teaspoons Canola Oil or Olive Oil
1 ½ lbs. Hot Italian Sausage
3 Cups Chopped Onions
2 Teaspoons Dried Greek Oregano
½ Teaspoons Crushed Red Pepper Flakes
4 Garlic Cloves, Minced
2 Tablespoons Tomato Paste (We use Tomato Powder to make the paste so we don’t waste of the rest of the can.)
1 28-oz. Can Roasted Diced Tomatoes (regular diced are OK if you can’t find roasted)
2 Bay Leaves
6 Cups Low Sodium Chicken Stock
8 Oz. Fusilli (Corkscrew) Pasta
½ Cup Finely Chopped Fresh Basil Leaves. You can use Dried Basil if you can’t find fresh Basil.
Sea Salt and Freshly Ground Black Pepper, to taste

Cheese Blend Ingredients:
8 Oz. Ricotta Cheese
½ Cups Grated Parmesan Cheese
¼ Teaspoon Sea Salt
½ Teaspoon of Freshly Ground Black Pepper
2 Cups Shredded Mozzarella Cheese (save a bit for topping)

Directions:
Heat the oil in a large stock pot over medium heat. Remove the casing (if you used links) of the sausage and add to the pot. Break up the sausage with your spatula or spoon into smaller bites. Cook for about 5 to 7 minutes until it starts to brown. Add the onions and cook about 6 or mote minutes until they start to soften and get translucent. Add the oregano, red pepper flakes and garlic. Cook for another minute or two, allowing the flavors to mingle. Add the tomato paste. Mix well and cook for 4 to 5 minutes, until the tomato paste color darkens as it blends in.

Add the diced tomatoes, bay leaves, and chicken stock. Stir well to mix it all together. Bring to a boil. Reduce to a simmer and cook for about 30 minutes. While simmering, cook the pasta in another pot until al dente.

In a separate bowl, add the cheese blend ingredients. Blend well until you have a nice cheesy mixture.

When all cooked, stir in the Basil and adjust the salt and pepper to taste. Add a generous spoonful or 2 of the cheese mixture to the bowl. Add some pasta and ladle the soup over the pasta. Top with a sprinkle of the mozzarella for a garnish. Serve with a Crusty Bread for a great meal.

,

Comments are closed.