The first time I made lasagna soup my kids asked for seconds. And hold the phone.....even asked for leftovers the next day! This is unheard of, folks.
While this meal is easy, be sure to factor in some simmering time. 30 minutes is good, but more is great. I also subbed in cottage cheese for the ricotta called for in my inspiration recipe. Just my personal preference, but the two would be interchangeable here.
You might notice my picture above sports no tomato chunks. To avoid forcing diced tomatoes on my diced-tomato-hating 7 year old, I put the entire 28 oz. can though the blender before adding to the pot. I pick my battles. Either way will be delicious, so I encourage you to consider your own tomato eating preferences. Enjoy!
~Erin
Lasagna Soup
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 1 T. extra virgin olive oil
- 1 lb. Italian sausage, casings removed
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2 tsp, red pepper flakes
- 4 cups chicken broth (32 oz. carton)
- 1 (28 oz.) can diced tomatoes, undrained
- 2 T. tomato paste
- 1 tsp. oregano
- 1 bay leaf
- salt and pepper to taste
- 8 oz. bow tie pasta
- 4 ounces cottage cheese
- 1/2 c. parmesan, grated
- 2 c. mozzarella, shredded
- 1 tsp. dried basil
Instructions
- Brown sausage in a pan over medium-high heat with olive oil. When no longer pink, remove from pan, and reserving fat in the pan.
- Add onion to pan and cook until softened, about 5 minutes. Add garlic and red pepper flakes and cook for 1 minute.
- Add sausage, chicken broth, diced (or blended) tomatoes, tomato paste, oregano, bay leaf, salt, and pepper to pan. Simmer for 30 minutes.
- Add pasta to pan and cook until al-dente, about 7-8 minutes. Remove from heat.
- In a separate bowl, combine cottage cheese, parmesan, mozzarella, and dried basil.
- Serve soup with scoops of cheese mixture on top.
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