Lasagna Soup | Faceitwelovetoeat

faceitwelovetoeat · 2020-05-14T20:50:13.116Z

A Farm Girl's Dabble • olive oil • Italian sausage • yellow onion • garlic • dried herbs & spices – oregano, bay leaves, and red pepper flakes • canned diced tomatoes and tomato paste • low-sodium chicken stock • dried pasta • seasoning – salt and pepper • fresh basil • cheeses – ricotta, Parmesan, and mozzarella • WHAT PASTA IS BEST? You can use whatever noodles you like for this recipe, but I highly recommend mafalda pasta. It’s shaped like miniature lasagna noodles. I just can’t resist them when making this soup! Our grocery store carries Creamette brand mafalda. You know – the pasta brand in the green box. If you can’t find it where you shop, there are also options on Amazon. Other great choices would be fusilli, rotini, or bow tie pasta. HOW TO MAKE LASAGNA SOUP • Heat olive oil in a large pot over medium heat. • Add sausage and brown for 3 minutes, breaking it up into bite-sized pieces with a wooden spoon. • Add onion, garlic, oregano, salt, pepper, and red pepper flakes, and cook until onion is softened and sausage is browned, about 7 minutes more. • Stir in tomato paste and cook for 2 minutes. • Add diced tomatoes, bay leaves, and chicken stock. Bring to a boil, then reduce heat and simmer for 15 minutes. • Cook pasta to al dente, while soup is simmering. Drain pasta. (If you want to cook the pasta right in the soup, please read the sections, “Can I Cook the Pasta in the Soup?” and “How to Store Lasagna Soup”.) • Stir in fresh basil right before serving. • Combine ricotta, Parmesan, salt, and pepper in a mixing bowl, to create the “cheesy yum.” • Serve: Add cooked pasta to individual bowls and ladle soup over the top. Serve with dollops of cheesy yum plus additional shredded mozzarella.

A Farm Girl's Dabble

olive oil
Italian sausage
yellow onion
garlic
dried herbs & spices – oregano, bay leaves, and red pepper flakes
canned diced tomatoes and tomato paste
low-sodium chicken stock
dried pasta
seasoning – salt and pepper
fresh basil
cheeses – ricotta, Parmesan, and mozzarella

WHAT PASTA IS BEST?

You can use whatever noodles you like for this recipe, but I highly recommend mafalda pasta. It’s shaped like miniature lasagna noodles. I just can’t resist them when making this soup!

Our grocery store carries Creamette brand mafalda. You know – the pasta brand in the green box. If you can’t find it where you shop, there are also options on Amazon.

Other great choices would be fusilli, rotini, or bow tie pasta.

HOW TO MAKE LASAGNA SOUP

Heat olive oil in a large pot over medium heat.
Add sausage and brown for 3 minutes, breaking it up into bite-sized pieces with a wooden spoon.
Add onion, garlic, oregano, salt, pepper, and red pepper flakes, and cook until onion is softened and sausage is browned, about 7 minutes more.
Stir in tomato paste and cook for 2 minutes.
Add diced tomatoes, bay leaves, and chicken stock. Bring to a boil, then reduce heat and simmer for 15 minutes.
Cook pasta to al dente, while soup is simmering. Drain pasta. (If you want to cook the pasta right in the soup, please read the sections, “Can I Cook the Pasta in the Soup?” and “How to Store Lasagna Soup”.)
Stir in fresh basil right before serving.
Combine ricotta, Parmesan, salt, and pepper in a mixing bowl, to create the “cheesy yum.”
Serve: Add cooked pasta to individual bowls and ladle soup over the top. Serve with dollops of cheesy yum plus additional shredded mozzarella.