I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Thursday, January 3, 2013

Lasagna Soup

Lasagna Soup

2 tsp olive oil
3 C chopped onions
4 garlic cloves, minced
1/2 tsp crushed red pepper flakes

1 1/2 pounds ground Italian sausage

2 Tb tomato paste
1/2 tsp salt
1/2 tsp pepper

1 (28-ounce) can fire roasted diced tomatoes
2 bay leaves
2 Tb oregano, chopped
6 C chicken stock

8 oz mafalda or fusilli pasta

1/2 C finely chopped fresh basil leaves

2 C shredded mozzarella cheese

Cheese Base
8 oz ricotta cheese
1/2 C grated Parmesan cheese
1/4 tsp salt
ground pepper

In a large stock pot or Dutch oven, heat olive oil over medium-high heat. Add the onions, garlic, and red pepper flakes. Cook for 8-10 minutes, or until the onions have softened and browned.

Add the ground Italian sausage and cook, using a wooden spoon to break up large pieces, until no longer pink, about 5 minutes.

Add the tomato paste, salt and pepper 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, oregano 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.

While the soup is simmering, combine the ingredients for the topping in a large bowl; set aside until ready to use.

Right before serving, stir in the basil and season to taste with additional salt and freshly ground black pepper if desired.

To serve, place a spoon of cheese base in each soup bowl.  Ladle soup over it, and top with mozzarella.

Cooking the pasta separately and adding to bowls to serve allows you to control the pasta and doesn't give it a chance to get mushy.  This isn't a problem if you're eating it all in one go, but if you are aiming for leftovers, cook it separately.