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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Lasagna Soup Recipe

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This recipe for Lasagna Soup is from A Memoir Of Family Recipes, 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
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
Directions:
Directions:
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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