LASAGNA SOUP
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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
- 1/2 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
- 1/4 cup fresh basil leaves (chiffonade)
- FOR THE RICOTTA MIXTURE:
- 8 ounces ricotta
- 1/2 cup grated Parmesan
- Kosher salt and freshly ground black pepper (to taste)
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
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. 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.
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