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.


Note:
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.

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