I love lasagna and this is simply lasagna converted into a super yummy soup. It was a hit at book club!
Adapted from A Farmgirl Dabbles
tbh - this one is not my photo - when we make it I will post it!
Serves 8
Ingredients
Soup:
2 tsp. olive oil
1-1/2 lbs. Italian sausage
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. Mafalda or fusilli past
1/2 c. fresh basil leaves, thinly sliced
salt and freshly ground black pepper, to taste
Cheese Topping:
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper
2 c. shredded mozzarella cheese
Preparation
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 15 minutes.
Meanwhile, prepare pasta in a separate saucepan according to package directions, to el dente (just undercooked by a bit). Drain.
In a medium bowl, combine the ricotta, Parmesan, salt, and pepper. Set aside.
Stir fresh basil into soup right before serving.
To serve, add cooked pasta to individual bowls and ladle soup over the top. Serve with dollops of cheese mixture and additional shredded mozzarella.
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