Wednesday, February 19, 2014

Lasagna Soup

INGREDIENTS 
1/2 pound of pasta 
1 tablespoon oil 12-16 ounces ground Italian Sausage (my grocery store sells it in packages, just like ground beef) 1 onion, diced 2 cloves garlic, minced 
1/2 – 3/4 teaspoon red pepper flake (omit if you don’t want the heat) 
2 teaspoons oregano 
1/2 teaspoon salt 
1/2 teaspoon black pepper 
1 teaspoon dried basil or 1/2 tablespoon fresh basil, chopped 4 cups chicken broth/stock 
1- 28 oz can fire roasted diced tomatoes 
2 heaping tablespoons tomato paste 
1/2 cup cottage or ricotta cheese 
1/2 cup freshly shredded parmesan cheese 
2 and 1/2 cups mozzarella cheese, shredded 

DIRECTIONS 
In a large stock pot, heat the oil on medium heat and cook the Italian Sausage, breaking it apart as it cooks with a wooden spoon). Remove sausage from pan and set aside, draining any excess fat. Add the onion to the stockpot and sauté until translucent. Then add in the garlic, and stir for a minute or two. Stir in the red pepper flake and allow to cook for a minute. Stir in chicken broth, diced tomatoes, uncooked pasta, tomato paste, oregano, basil, salt, and black pepper. The pasta will cook as the soup simmers. Bring the soup to a boil, then reduce the heat to medium-low. Add the Italian Sausage back in and allow the soup to simmer for about 30 minutes. Pre-heat your broiler on high. Make the cheese topping by combining cottage or ricotta cheese, parmesan cheese, and mozzarella cheese. To serve, spoon about 1-2 cups of soup in oven safe bowls. Spread some of the cheese mixture over the top and broil for a few minutes, or until the cheese is all melted and bubbly. Keep a close eye on the bowls of soup as the cheese melts so that it doesn’t burn. Serves about 6

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