Lasagna Soup

53
Lasagna Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 8

    ounces elbows pasta

  • 1

    tablespoon olive oil

  • 1

    pound Italian sausage, casing removed

  • 3

    cloves garlic, minced

  • 1

    onion, diced

  • 2

    teaspoons oregano

  • ½

    teaspoon crushed red pepper flakes

  • 2

    tablespoons tomato paste

  • 6

    cups chicken stock

  • 1

    (28-ounce) can fire roasted diced tomatoes

  • 2

    bay leaves

  • Kosher salt and freshly ground black pepper, to taste

  • 1

    cup shredded mozzarella cheese

  • ¼

    cup fresh basil leaves, chiffonade

  • 8

    ounces ricotta

  • ½

    cup grated Parmesan

  • Kosher salt and freshly ground black pepper, to taste

Directions

But what makes this soup over-the-top is the ricotta center. With a simple dollop of a ricotta, Parmesan mixture and a sprinkling of shredded mozzarella, these cheeses get melted right in the soup into the most amazing ooey gooey, cheesy center. For the ricotta mixture In a small bowl, combine ricotta, Parmesan, salt and pepper, to taste; set aside. In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Heat olive oil in a Dutch oven or large pot over medium high heat. Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside. Add garlic, onion, oregano and red pepper flakes, Cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in tomato paste until well combined, about 1 minute. Stir in chicken stock, diced tomatoes and bay leaves; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly thickened, about 30 minutes. Stir in pasta. Serve immediately with a heaping spoonful of the ricotta mixture, sprinkled with mozzarella and basil.


Nutrition

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