LASAGNA SOUP
This Lasagna Soup is truly like lasagna in a bowl. It’s packed with the familiar flavors of lasagna, with an ooey-gooey cheesy concoction that gets stirred in right before eating!
this Lasagna Soup recipe has been incredibly popular since I first published it many years ago. So I wanted to bring this soup front and center again, to make sure you’ve seen it. I don’t want anybody to miss out!
Because every time I serve this soup to guests, I get asked for the recipe. and in so many recent conversations with friends and family, I’ve heard, “Hey, I just made your lasagna soup again!”.
This soup is gracing table after table after table for one very good reason. It’s so incredibly good!!
Yield: 8 to 10 servings
Prep time: 10 minutes
Cook time: 50 minutes
Total time: 1 hour
INGREDIENTS
FOR THE 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 (add 1 whole 6-ounce can for a deeper, richer tomato flavor)
- 29 oz. (two 14.5-ounce cans) fire roasted diced tomatoes
- 2 bay leaves
- 6 c. chicken stock
- 8 oz. mafalda or fusilli pasta
- salt and freshly ground black pepper, to taste
- 1/2 c. fresh basil leaves, sliced thinly
FOR THE CHEESY YUM:
- 8 oz. ricotta
- 1/2 c. grated Parmesan cheese
- 1/4 tsp. kosher salt
- freshly ground black pepper, to taste
aDDITIONaL CHEESY YUM:
- 2 c. shredded mozzarella cheese
INSTRUCTIONS
1. for the soup - 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.
2. add fire roasted 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 mafalda 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 and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.
Full Recipes You can Visit: https://www.afarmgirlsdabbles.com
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