Thursday, August 16, 2012

lasagna soup


sorry for the bad picture. i hadn't really planned on blogging this recipe until a bunch of you instagram followers asked me to. so here it is and believe me it is delicious and tastes a lot better than it looks. this is a great recipe to add a bunch of vegetables into so feel free to adjust as you please. just make sure to maybe add some more liquid if you add a lot of extra vegetables. my toddler loved this and even ate all of the vegetables in it, which has been a struggle lately.

lasagna soup

ingredients

for the soup:

1 tbs. olive oil
1 1/2 lbs of sweet italian sausage (for any locals: i use giant eagle's sweet italian sausage because it is deliecious)
1 cup of chopped onions
4 garlic cloves, minced
2 tsp. italian seasoning
1/2 tsp. crushed red pepper
2 tbs. tomato paste
1 28-oz. can of diced tomatoes
2 bay leaves
1-2 large carrots, peeled and chopped or sliced
a handful of mushrooms, sliced (really however many you like)
1 zucchini peeled and cubed
1 container of chicken stock (about 4-6 cups)
8 oz. lasagna pasta broken into smaller pieces
some fresh basil if you have
salt and pepper, to taste

cheese mixture:

10 oz. ricotta
1/2 cup grated parmesan cheese
1/4 tsp. salt
pepper, to taste

mozzarella cheese to sprinkle over top

preparation

heat the olive oil in a large pot over medium heat. break up the sausage into bite sized pieces and brown it for a few minutes. add in the onions and cook until soft. add tomato paste and stil well. cook for another 3 minutes or until paste has turned a rusty brown color. now add garlic, italian seasoning and red pepper flakes. stir again.

add the diced tomatoes, bay leaves and the chicken stock. stir to combine. bring to a boil and add the carrots, let simmer for 20 minutes. now add the zucchini and mushrooms and simmer until both are soft. (about 10 minutes). add the basil, salt and pepper to taste, right before serving.

also cook your pasta separately when your soup is getting close to being done.
cooking the pasta separately will allow better storage for left-overs.

while pasta is cooking prepare the cheese mixture. in a small bowl simply combine all ingredients and mix well.

to serve, place about a generous tablespoon of the cheese mixture in a bowl and top with soup and pasta. sprinkle some mozzarella on top and dig in!


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Source:  adapted from 300 Sensational Soups by Carla Snyder and Meredith Deeds, as seen in the February-April 2011 edition of At Home with Kowalski’s magazine

5 comments:

  1. I found your Blog in the german fashion magazine "couch" .
    I ♥ YOUR BLOG !
    Greetings from Germany ((:

    ReplyDelete
  2. this sounds delicious!!! i'm not much of a meat eater but i'm sure i could alter it a bit and still (hopefully) come out with something half as good as this looks!! thanks for the recipe!

    ReplyDelete
  3. Thank you!!! I love lasagne but since my oven has been broken I haven't been able to bake for a while but this will be a really good substitute for my Lasagne cravings!!

    ReplyDelete

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