Lasagna Soup
As
I scrolled through my newsfeed on Facebook, I saw a Tip Hero post and they were
showing how to make this recipe. I was immediately intrigued because Lasagna is
my favorite Italian food. One of my favorite things about food is the different
amount of ways you can create it. I would have never thought you can turn
lasagna into soup, but it is possible and it’s so, so good.
What’s my favorite part of this meal???
· Without a
doubt, my favorite part of this meal is the ricotta cheese mix that gets added
to the top of the soup when it’s all done. In my opinion, it makes the meal!
What could you go
without???
·
With every recipe,
there’s always one ingredient that doesn’t always need to be added. When I
looked at the list of ingredients for this meal, I was a bit hesitant to add
the red pepper flakes because of the amount of heat that it could add to the
meal. However, the first time I made this recipe, I decided to just add it in
because I wanted to see what it would taste like. Well, it turned out to be
wayyyyy too much spice. Since it’s a soup, the “soup” part of it was a bit too spicy
for me. For most of you, I am sure you could handle the red pepper flakes
recommended for this recipe, but for me, it was too much. The next time I made
this meal, I added very little.
It’s
incredibly simple to make and is definitely a meal you can cook after a day at
work. Below you will find the ingredients needed and the directions of how to
make it! I’m happy I came across this meal on my newsfeed. Thanks http://tiphero.com for sharing it! J
(Please note: I had to use
Rotini Noodles because I couldn’t find Fusilli)
Servings: 6 – 8
Ingredients:
·
1-1/2 pounds Italian sausage
·
3 cups chopped onions (about 1 1/2 large onions)
·
4 garlic cloves, minced
·
2 teaspoons dried oregano
·
1/2 teaspoon crushed red pepper flakes
·
2 tablespoons tomato paste
·
28 ounces petite-diced tomatoes
·
2 bay leaves
·
6 cups chicken stock
·
8 ounces fusilli pasta
·
1/2 cup finely chopped fresh basil leaves
·
salt and freshly ground black pepper, to taste
(I didn’t add any salt because the sausage, tomatoes, broth and cheese were
salty enough )
·
8 ounces of ricotta
·
1/2 cup grated Parmesan cheese
·
pinch of freshly ground pepper
·
2 cups shredded mozzarella cheese
Directions:
1.
Sauté meat in a large pot
over medium-high heat until browned, about five minutes. Adding oil to the pan
wasn’t necessary because the sausage gives off enough fat on its own.
2.
Add the onions and garlic to the pot and cook
until the onions have softened, about five minutes.
3.
Stir in the dried oregano, crushed red pepper
and the tomato paste. Cook the tomato paste until it has browned slightly and
evenly coated the meat and onions, 3-4 minutes.
4.
Add in the diced tomatoes, bay leaves and
chicken broth, then turn down the heat to medium-low and simmer 30 minutes.
5.
Crank the heat back up to medium-high and bring
to a boil before adding the pasta. Cook until al dente according to the package
directions (probably 8-10 minutes).
6.
While the pasta is cooking, mix the ricotta, parmesan
and pepper together in a little bowl.
7.
Once the pasta is al dente, spoon a little of
the ricotta mixture in each serving bowl, then ladle the soup over. Sprinkle
with chopped basil and the shredded mozzarella.
1. *Note:
if you’re not eating all of the soup right away, you might want to cook the
pasta separately and add it to each bowl when you serve it so the noodles don’t
soak up too much of the broth. Pasta will keep absorbing liquid as long as it’s
available, so you’ll find that the leftovers the next day will have turned into
more pasta than soup.
SOURCE: http://tiphero.com