Lasagna Soup
(from www.afarmgirlsdabbles.com)
Soup:
1-1/2 lbs. ground sausage and ground beef combination
NOT 3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. fusilli pasta
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste
Cheesy Goodness:
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper
Topping:
2 c. shredded mozzarella cheese
Brown ground beef and sausage. DON'T add onions and cook until softened, about 6 minutes. Add garlic, oregano, and
red pepper flakes. Cook until combined well.
Add diced tomatoes, bay leaves, and chicken
stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30
minutes.
Begin heating your water for the noodles.
Taking the great advice from the original post, I cooked the noodles separately because I was hoping for leftovers and the noodles would absorb all of the liquid and the soup would turn to mush.
When all is finished cooking and Cheesy Goodness is mixed up, serve by putting noodles into bowls, topping with soup mixture, then dollop (ha, I don't LOVE that word at all) with Cheesy Goodness) and give a sprinkle of mozzarella cheese. Good stuff!!
(http://www.afarmgirlsdabbles.com/2011/03/24/lasagna-soup/)
