Saturday, January 7, 2012

lasagna soup

photo & recipe adapted via Closet Cooking

This was the first time I had tried lasagna soup and I was thrilled with the results! I am pretty sure this soup will be made time and time again (in addition to taco soup & chili) over the winter months. LOVED it!

1 tablespoon oil
1 pound Italian sausage, casings removed
1 onion, diced
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/2 teaspoon fennel seeds, crushed
4 cups chicken broth
1 (28 ounce) can diced tomatoes
2 tablespoons tomato paste
1 teaspoon oregano
1 bay leaf
Salt and pepper to taste
1/2 pound Fucilli (or similar pasta)
4 ounces ricotta
1/2 cup parmigiano reggiano, grated
2 cups mozzarella, shredded
1 handful basil, chopped

Heat the oil in a large skillet over medium heat. Add the sausage and cook until lightly browned, about 10 minutes, breaking it apart as you go. Add the onion and saute until tender, about 5-7 minutes; set aside.

Saute garlic, red pepper flakes and fennel until fragrant (about one minute). 

In a large pan, add above ingredients. Add chicken broth, tomatoes, tomato paste, oregano, bay leaf, salt and pepper; bring to a boil, reduce the heat and simmer for 30 minutes. Bring to a boil; add pasta and cook until al dente, about 10 minutes and remove from heat.

Mix the ricotta, parmigiano reggiano and mozzarella and serve the soup garnished with a tablespoon of the mixture along with the basil.

*I made two changes to this recipe: 1) Boil the pasta separately from the soup. 2) Reduce the cheese mixture to half.

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