Monday, March 5, 2012

Lasagna Soup

My Babe's favorite meal is lasagna, and he orders it at EVERY Italian restaurant we go to.  Every. Time. We. Go.  I wasn't sure lasagna was something I needed to be messing around with, but thought this would be a happy combination of two of our favorite things!

It was a winner!  And my mother-in-law loved loved loved it too!

Lasagna 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

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!!


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