Lasagna Soup

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In my recent pinning extravaganza on Pinterest, I came across this recipe for lasagna soup. The first time I saw it, I thought, “that could be interesting.” The fourth time I saw it, I thought, “hmmm, I should try that.” The tenth time I saw it, I caved.

So being myself, I couldn’t leave the recipe as it was, and made a few alterations.

RECIPE:

for the soup:
1 tsp. olive oil
1 lbs. Italian sausage
1 medium onion, chopped
2 garlic cloves, minced
2 t dried oregano
2 t dried basil
2 t dried italian seasoning
1/2 t crushed red pepper flakes
2 T tomato paste
1 14.5 oz. can fire roasted diced tomatoes
1/2 cup red wine
1 bay leaf
5 c chicken stock
8 oz mafalda or fusilli pasta (I used lasagna noodles that I broke into smaller pieces)
salt and freshly ground black pepper, to taste

for the cheesy yum:
8 oz ricotta
1/2 c grated Parmesan cheese
1/4 t salt
pinch of freshly ground pepper
1 t dried parsley
1/2 c shredded mozzarella cheese

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, salt and pepper, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, basil, 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, then add the wine.

Add diced tomatoes, bay leaf, 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. {I did cook the noodles separately and added them later.} Right before serving, 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.

Servings:  6

Once again: check out the original from a Farmgirl’s Dabbles

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