“Begin doing what you want to do now. We are not living in eternity. We have only this moment, sparkling like a star in our hand - and melting like a snowflake.”
- Francis Bacon

Monday, January 04, 2010

Lasagna Soup - whoda thunk it☺

The tomato-y broth, brimming with sausage and pasta, melts the mix of cheeses placed in each bowl before serving. A quick swirl of the spoon ensures diners will get a bit of gooey cheese in every bite. All you need is a loaf of good, Italian bread, a couple of candles on the table and you are good to go. I've also found that little ones, who usually run away from soup, like this! Now, that's a soup I can ♥.


2 teaspoons olive oil
1 1/2 pounds Italian sausage (bulk or with casings removed)
2 onions, finely chopped
4 garlic cloves, minced
2 teaspoons oregano
1/4 teaspoon red pepper flakes
2 tablespoons tomato paste
1 (28-ounce) can diced tomatoes
6 cups chicken broth
2 bay leaves
8 ounces fusilli pasta
1/2 cup finely chopped fresh basil
8 ounces ricotta
1/2 cup grated Parmesan
1/4 teaspoon salt
Pinch of pepper
2 cups shredded mozzarella Instructions

In a large pot, heat the oil over medium heat. Add the sausage and sauté, breaking it up into small pieces with a wooden spoon, until the sausage is no longer pink, about 5 to 7 minutes. Drain any excess fat from the pot. Add the onions and sauté until softened, about 6 minutes. Add the garlic, oregano, and red pepper flakes and sauté for 1 minute. Add the tomato paste and sauté until the paste turns a rusty brown, about 5 minutes. Add the tomatoes with their juice, the broth, and the bay leaves and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes.

Add the pasta, then increase the heat to medium-high and boil the soup until the pasta is tender to the bite, following the time recommendations on the pasta package. Discard the bay leaves, then stir in the basil. If desired, season with salt and black pepper to taste.

In a small bowl, combine the ricotta, the Parmesan, the 1/4 teaspoon of salt, and the pinch of pepper. To serve, place about 1 1/2 tablespoons of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top. Makes about 13 cups.


Shopgirl said...

Thank You for sharing..I think we would love this.
All good things to you in this New Year...Hugs, Mary

Protege said...

I love pasta, in fact I could live on it. For me, who is not a very good cook, pasta is the easiest thing to prepare. I really like the variation of it in a soup. Therefore this recipe is going into my book.;)
Have a great Monday,

Eclectic Pink Rose said...

YUMMY!!! I have never never never seen a recipe like that, and I love love love lasagna. A new one to add, thank you!!
♥ Teresa

Meg said...

Great Recipes Mimi, I think I hit a brick wall this time of year but this sounds great. Blessings Meg

The Pink Birdhouse said...

I am such a lasagna lover, this soup sounds perfect for my taste buds. And I am willing to try any new recipe that will tempt kids!! thanks for sharing another great idea with us. Debby


This looks and sounds delish! I am going to print it out. Blessings!

CC said...

Hi Mimi..and a belated Happy New Year. This soup sounds wonderful.. I will add it to my recipes to try this weekend. Thank you so much for the recipe.

crochet lady said...

Ok, I am going to make that this week. I love, love soup and it is cold here. Ten below for the last few days. This will be a great treat!

Betty (picture circa 1951) said...

I "thunk" it looks good!!!

Thanks for your kind comments.

The Lucy and Dick Show said...

Certainly a good cold weather soup! I have chicken soup simmering as we speak!