"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Lasagna Soup Recipe

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This recipe for Lasagna Soup, by , is from A Memoir Of Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Suzanne Kelly
Added: Monday, August 17, 2009


2 tsp. olive oil
1 1/2 lb Italian sausage (with casings removed)
2 onions, finely chopped
4 garlic cloves minced
2 tsp oregano
1/2 tsp red pepper flakes
2 tbls tomato paste
1 (28 oz) can diced tomatoes
6 cups chicken broth
2 bay leaves
8 oz fusilli pasta
1/2 cup finely chopped fresh basil
8 oz ricotta
1/2 c. grated Parmesan
1/4 tsp salt
pinch of pepper
2 cups shredded mozzarella

In a large pot, heat the oil over medium heat. Add sausage and saute breaking into small pieces until sausage is no longer pink, about 5-7 minutes. Drain excesss fat. Add onions and saute until soften, add garlic, oregano and red pepper flakes and saute for 1 minute. Add tomato paste and saute until paste turns a rusty brown. Add tomatoes with juice, broth, bay leaves and bring to a boil. Reduce heat and simmer about 30 minutes.

Add the pasta and increase head to med-high and boil soup until pasta is tender. Discard bay leaves and stir in basil. Season with salt and pepper to taste.
In small bowl combine ricotta, parmesan and 1/4 tsp. of salt and pinch of pepper. to serve, place about 1 1/2 tablespoon of ricotta mixture in each bowl, sprinkle with mozzarella and ladle the soup on top.

Number Of Servings:
Number Of Servings:
13 cups




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