Lasagna Soup
I LOVE lasagna, so when I saw this recipe for Lasagna Soup, I knew I had to try it.
It's a wowzers too!
This is my new go to soup recipe on a chilly day.
For
the soup:
2
tsp. olive oil
1
lb. hamburger meat
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
for
the cheesy yum:
8
oz. ricotta
1/2
c. grated Parmesan cheese
1/4
tsp. salt
pinch
of freshly ground pepper
additional
cheesy yum:
2
c. shredded mozzarella cheese
To Make:
Heat olive oil
in a large pot over medium heat. Add meat, breaking up into bite sized pieces,
and brown for about 5 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.
Enjoy your amazingness!
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