Lasagna Soup. Yes. It’s good.

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This week’s delicacy is Lasagna Soup adapted from the recipe at a farmgirl’s dabbles

Since winter is finally here in Kansas, I thought soup to be appropriate. I’m also starting my first week at my high school student teaching placement, so I wanted something quick and easy to reheat this week.

Heat 2 T olive oil in a large pot over medium heat. I used my dutch oven :). Add sausage, breaking it onto bite-sized pieces and brown for about five minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. When there is about 15 minutes left, bring a separate pot of water to boil and cook the pasta to al dente. Right before serving season to taste with salt and freshly ground black pepper.

While the pasta is cooking and soup are cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, mozzarella, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl….

ladle some pasta over the cheesy yum….

…and ladle the soup over the top.

Lasagna Soup

for the soup:
2 tsp. olive oil
1-1/2 lbs. Italian sausage
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes
6 c. chicken stock
8 oz. radiatori pasta
salt and freshly ground black pepper, to taste

for the cheesy yum:
8 oz. ricotta
1/2 c. grated Parmesan cheese
2 c. shredded mozzarella cheese
1/4 tsp. salt
pinch of freshly ground pepper

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. When there is about 15 minutes left, bring a separate pot of water to boil and cook the pasta to al dente. Right before serving season to taste with salt and freshly ground black pepper.

While the pasta is cooking and soup are cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, mozzarella, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, ladle some pasta over the cheesy yum, and ladle the soup over the top. If you’re like me and are going to eat on the soup by yourself for several days, keep the cheesy yum, pasta, and soup separate in the fridge.

Servings:  8

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