2011.10.02

So we tryed Lasagna Soup tonight and it was a hit Cale loved it Brooke loved it Andrea said it was a bit to spicy for her, I think it was the red pepper flakes! I used fresh oregano and broke up Lasagna noodles, this seemed to work just as well. I did not have ricotta so we just topped it off with some parmesan cheese and mozzerella!


I got the recipe from A farmgirls Dabbles! Please go take a look at her blog and see her wonderful picture and the story on Lasagna soup and you can also print the recipe right from her site!


Lasagna Soup 


2 tsp. olive oil
1-1/2 lbs. Italian sausage
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano 
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes 
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste
Top it off with some cheese :)

8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper

2 c. shredded mozzarella cheese

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste 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, 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. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy. Stir in basil and season to taste with salt and freshly ground black pepper.

Top with cheese.


Enjoy!