Lasagna Soup
Ingredients
2 tsp.
olive oil
1 ½ lbs.
Italian sausage, removed from casings and crumbled
2
onions, finely chopped
4
garlic cloves, minced
2 tsp.
dried oregano
½ tsp.
crushed red pepper flakes
2 tbsp.
tomato paste
28 oz.
canned diced tomatoes
2
bay leaves
6 cups
chicken stock
8 oz.
dry fusilli pasta
½ cup
finely chopped fresh basil leaves
- salt and freshly ground black pepper, to taste
8 oz.
ricotta
½ cup
grated Parmesan cheese
¼ tsp.
salt
- pinch
freshly ground black pepper
2 cups
shredded mozzarella cheese
Directions
- Heat olive oil in a large pot over medium heat. Add sausage and cook, breaking up with the back of a spoon until browned, about 5 min. Add onions and cook until softened, about 6 min. Add garlic, oregano and red pepper flakes and cook 1 min. more. Add tomato paste and cook, stirring another 3-4 min. or until the tomato paste turns a rusty brown color.
- Add diced tomatoes, bay leaves and chicken stock and stir to combine. Bring to a boil, reduce heat, and simmer about 30 min. Add pasta and cook for about 8 min. or until al dente. Stir in basil and season to taste with salt and black pepper.
- In a small bowl, combine ricotta, Parmesan cheese, salt and pepper.
- To serve, place a dollop of ricotta cheese mixture in each of 6 soup bowls; sprinkle some of the mozzarella on top and ladle the hot soup over the cheese. Serve hot.
Recipe excerpted from "300 Sensational Soups" by Carla Snyder and Meredith Deeds. ©Robert Rose Inc. Reprinted with permission. All rights reserved.
