Tuesday, November 4, 2014

Lasagna Soup

Fall food is some of my very favorite food around.  Comforting, warm, and filling.  This soup is so full of the classic goodness of lasagna, complete with ricotta and mozzarella cheeses.  Without all of the fuss of a classic lasagna.

8 oz small shaped pasta such as small shells, bowties, or elbows, cooked according to package directions, drained and set aside.
1 Tbsp. olive oil
1 lbs. Italian sausage, casing removed
3 cloves garlic, minced
1 onion, diced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 Tbsp. tomato paste
6 c. chicken broth
1 twenty-eight oz can fired roasted diced tomatoes
1 c. shredded zucchini
2 bay leaves
salt and pepper to taste
1 c. shredded mozzarealla cheese
1/4 c. fresh basil chiffonade, optional, for garnish

8 oz. ricotta cheese
1/2 c. grated parmesan cheese 
salt and pepper to taste

1.  In a small bowl combine the ricotta, parmesan and salt and pepper, set aside.
2.  Heat oil in a dutch oven or large soup pot over medium high heat.  Add the sausage, cook and crumble until no longer pink.  Drain off excess fat drippings.  Add the garlic, onions, oregano and pepper flakes.  Cook stirring frequently until onions are cooked.  Stir in the tomato paste for 1 minute until combined.  
3.  Stir in the stock, tomatoes zucchini, and bay leaves.  Bring to a boil, reduce heat and simmer 30 minutes.  Stir in pasta.  Remove bay leaves.  Serve immediately with a heaping spoonful of the ricotta mixture.  Sprinkle with mozzarella and basil.

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