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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Soup-Chelsea's Lasagne Recipe

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This recipe for Soup-Chelsea's Lasagne is from LINDA LOVED TO COOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tsp. olive oil
11/2 lbs bulk Italian sausage
1 or 2 onions, finely chopped
4 garlic cloves, minced
2tsp oregano
1/2 tsp red pepper flakes
2 T. tomato paste
1 (28oz) can diced tomatoes
6 cups chicken broth
2 bay leaves
8ozfusilli pasta (i used whole wheat)
1/2 cup chopped fresh basil
8oz ricotta cheese (I used low-fat)
1/2 cup grated Parmesan cheese
1/4 tsp salt and pepper
2 cups shredded mozzarella
Directions:
Directions:
In a large pot, heat oil over medium heat. Add sausage and saute, breaking into small pieces with wooden spoon, until no longer pink. Drain off fat. Add onions and saute until softened, about 6 minutes. Add garlic, oregano,red pepper flakes and tomato paste; saute until turns a rusty brown about 5 minutes. Add tomatoes with juices, broth and bay leaves and bring to a boil. Reduce heat and simmer 30 minutes.
Add the pasta, then increase heat to medium-high and boil until the pasta is tender. Discard bay leaves, stir in basil. Season to taste with salt and pepper.

In a small bowl, combine ricotta, Parmesan, the 1/4 tsp salt and pepper. To serve place about 2 T. of ricotta mixture in each bowl, sprinkle with mozzarella and ladle the soup on top. Serve with crusty bread.
Number Of Servings:
Number Of Servings:
13 cups
Personal Notes:
Personal Notes:
Lots of ingredients make this a fantastically delicious soup that is a meal in a bowl! It freezes well, too.

 

 

 

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