With that crazy polar vortex that decided to visit last week I feel like I just survived the Ice Age! So, what do you do when it’s -40F? You make a delicious, hearty lasagna soup to keep you warm. Doesn’t it just look scrumptious?! This was the first time I had attempted to make this soup and luckily I had some pretty amazing help, but despite not being able to find Italian Sausage (ended up using smoked sausage instead) it turned out quite yummy and I will definitely be making this one again in the future.
Yield: 8 servings
- 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
- 8 oz. ricotta
- 1/2 c. grated Parmesan cheese
- 1/4 tsp. salt
- pinch of freshly ground pepper
- 2 c. shredded mozzarella cheese
*This is where I found the original recipe for the lasagna 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.
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 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.
While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.
Cheesy Garlic Bread
- Italian bread
- 1 garlic clove
- Mozzarella cheese
Preheat oven to 350F. Mince the garlic clove and put in a bowl with butter. Melt together (I did this in the microwave for about 15-30 seconds). Brush the garlic butter over the bread. Sprinkle mozzarella cheese on top of the bread, I like mine on the cheesier side so I piled it on. Place bread on a baking sheet lined with tinfoil and bake for 5 minutes or until golden brown.