Wednesday, November 14, 2012

Lasagna Soup

'Tis the season for some warm, yummy soup!
 I love soup in general, and I especially love it in the fall and winter months--so cozy, so satisfying.
Years and years ago I met a lady who had a routine of cooking a soup every Wednesday evening in the cold season and preparing a salad every Wednesday evening in the summer. Well, I'm not THAT regulated, but I do try to do a soup once a week in the cold months and a salad once a week in the summer. It's healthy. It makes menu-planning easy.
Hence this yummy lasagna soup. Love it! I don't even know where I got the idea or recipe to begin with, but it's been tweeked enough to be my own at this point. It's warm and satisfying and perfect for a chilly night.

The soup has sausage in it, but is just as good prepared as a vegetarian dish. Granted you do loose some flavor and it ends up tasting more like pasta fagioli, but there's no reason to complain about that. :)

And look at that yummy, gooey cheesy-ness on top! This is one soup you'll want to try. :)
Lucky for you, I'll share my recipe. :)
Lasagna Soup
½ to 1 lb. Italian sausage (hot sausage is also great)
1 large onion, chopped
4 cloves garlic, minced
2 tsp. dried oregano
1 Tbsp. dried parsley
½ tsp. crushed red pepper flakes (opt.)
1 8-oz. can tomato paste
1 28-oz. can diced tomatoes (fire-roasted are especially good)
2 bay leaves
6 c. chicken stock
2 small zucchinis (opt.)
8 oz. lasagna noodles, broken to bits
½ c. chopped fresh basil leaves
Few handfuls of spinach (opt.)
Salt and pepper to taste
Cheesy Yum:
8 oz. ricotta cheese
½ c. grated parmesan cheese
¼ tsp. salt
Freshly ground pepper
1. Brown the sausage in a large pot, breaking into pieces as you stir. Add the onion and cook until softened. Add garlic, oregano, parsley, and red pepper flakes if using. Cook for about 1 minute.
2. Add tomato paste and stir well to incorporate and cook for 3-4 minutes, or until the tomato paste turns a rusty brown.
3. Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes.
4. Prepare the cheesy yum by combining the ingredients in a bowl.
5. To the soup, add zucchini if using and uncooked pasta. Cook until pasta is al dente.
6. Right before serving, stir in basil and spinach and season with salt and pepper. Add a dollop of the cheese mixture in each bowl and serve.


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