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Recipe of the Week: Lasagna Soup

by Catherine McAuliffe

Looking back over the recipes from the previous few weeks I can tell that I am in a serious fall comfort food mood. The colder weather, the later sunrises and earlier sunsets have left me craving something warm and soothing. This week’s recipe fits that billing quite well. Lasagna is up there on my list of favorite meals. It’s a meal all on its own or it can be accompanied with many other delicious dishes. The one thing about lasagna that always catches me off guard is how much work it can be. Some creative chef found a way to turn lasagna into a soup and the process is much simpler than the delicate weaving of lasagna noodles. 

Recipe of the Week: Lasagna Soup

What you'll need
2 teaspoons olive oil
1 1/2 pounds Italian sausage (bulk or with casings removed)
2 onions, finely chopped
4 garlic cloves, minced
2 teaspoons oregano
1/2 teaspoon red pepper flakes
2 tablespoons tomato paste
1 (28-ounce) can diced tomatoes
6 cups chicken broth
2 bay leaves
8 ounces fusilli pasta
1/2 cup finely chopped fresh basil
8 ounces ricotta
1/2 cup grated Parmesan
1/4 teaspoon salt
Pinch of pepper
2 cups shredded mozzarella
How to make it
In a large pot, heat the oil over medium heat. Add the sausage and sauté, breaking it up into small pieces with a wooden spoon, until the sausage is no longer pink, about 5 to 7 minutes. Drain any excess fat from the pot. Add the onions and sauté until softened, about 6 minutes. Add the garlic, oregano, and red pepper flakes and sauté for 1 minute. Add the tomato paste and sauté until the paste turns a rusty brown, about 5 minutes. Add the tomatoes with their juice, the broth, and the bay leaves and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes.

Add the pasta, then increase the heat to medium-high and boil the soup until the pasta is tender to the bite, following the time recommendations on the pasta package. Discard the bay leaves, then stir in the basil. If desired, season with salt and black pepper to taste.

In a small bowl, combine the ricotta, the Parmesan, the 1/4 teaspoon of salt, and the pinch of pepper. To serve, place about 1 1/2 tablespoons of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top. Makes about 13 cups.

Recipe courtey of Spooful.com and the original recipe can be found here.

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