Lasagna Soup
Lasagna Soup is a Mediterranean recipe that serves 4. One serving contains 672 calories, 33g of protein, and 42g of fat. For $2.65 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. It works well as a main course. 132 people have made this recipe and would make it again. Winter will be even more special with this recipe. If you have oregano, olive oil, fusilli pasta, and a few other ingredients on hand, you can make it. It is brought to you by Handle the Heat. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 80%, this dish is pretty good. Lasagna Soup, Lasagna Soup, and Lasagna Soup are very similar to this recipe.
Servings: 4
Ingredients:
1 bay leaf
3 cups chicken stock
1 14-oz. can fire roasted diced tomatoes
Fresh basil, for garnish
4 ounces whole grain fusilli pasta
2 garlic cloves, minced
3/4 pound Italian sausage (casings removed if any)
1 teaspoon olive oil
1 large onion, chopped
1 teaspoon dried oregano
1/4 cup grated Parmesan cheese
1/4 teaspoon crushed red pepper flakes
4 ounces ricotta
Salt and freshly ground black pepper to taste
1 cup shredded mozzarella cheese
1 tablespoon tomato paste
Equipment:
dutch oven
bowl
Cooking instruction summary:
Heat the oil in a Dutch oven or large pot over medium-high heat. Add the sausage and cook, breaking up into pieces, until browned, about 5 minutes. Add the onions and cook until completely softened, about 5 minutes. Add the garlic, oregano, and red pepper flakes and cook until fragrant, 30 second to 1 minute. Add the tomato paste and stir until incorporated. Continue cooking for another 3 to 4 minutes, or until the tomato paste begins to turn a rusty brown color. Add in the diced tomatoes, chicken stock, and bay leaf. Bring to a boil then reduce heat and simmer for 30 minutes.Add the uncooked pasta and cook in soup until al dente. Meanwhile, combine the ricotta, Parmesan, and mozzarella in a small bowl. Season to taste with salt and pepper.Once the pasta is cooked season the soup to taste with salt and pepper then immediately divide the soup between four bowls. Divide cheese mixture among bowls. Garnish with fresh basil.
Step by step:
1. Heat the oil in a Dutch oven or large pot over medium-high heat.
2. Add the sausage and cook, breaking up into pieces, until browned, about 5 minutes.
3. Add the onions and cook until completely softened, about 5 minutes.
4. Add the garlic, oregano, and red pepper flakes and cook until fragrant, 30 second to 1 minute.
5. Add the tomato paste and stir until incorporated. Continue cooking for another 3 to 4 minutes, or until the tomato paste begins to turn a rusty brown color.
6. Add in the diced tomatoes, chicken stock, and bay leaf. Bring to a boil then reduce heat and simmer for 30 minutes.
7. Add the uncooked pasta and cook in soup until al dente. Meanwhile, combine the ricotta, Parmesan, and mozzarella in a small bowl. Season to taste with salt and pepper.Once the pasta is cooked season the soup to taste with salt and pepper then immediately divide the soup between four bowls. Divide cheese mixture among bowls.
8. Garnish with fresh basil.
Nutrition Information:
covered percent of daily need
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