Lasagna Soup

Lasagna Soup

Plan Ahead: Prepare the soup

ahead, reheat. Pass the garnish.

2 tsp olive oil

1 onion, diced

4 garlic cloves, crushed

2½ mild Italian sausage links

¾ Lb .ground beef

2 tsp oregano

½ tsp red pepper flakes

1 can tomato paste

2 (14½ oz) cans diced tomatoes, with juice

6 cups chicken broth

2 bay leaves

8 oz. rotini or fusilli pasta

½ cup fresh basil

Soup Garnish:

8 oz. ricotta cheese

½ cup Parmesan cheese, grated

2 cups Mozzarella, grated

Coarse salt

Fresh ground black pepper, to taste

1. Heat the olive oil in a large pot. Add onion

and garlic, sautéing until onion is soft. Add

sausage and ground beef, breaking the meat

into small pieces as you stir. Cook until brown.

Pour off extra grease. Add oregano, pepper

flakes, tomato paste, diced tomatoes, chicken

broth and bay leaves. Stir, and bring to a boil.

Turn the heat down and simmer for 20 min.

2. Add the pasta. Cook until pasta is tender,

about 12 min. Add basil. Remove from heat.

3. In a small bowl mix the ricotta, Parmesan, and

Mozzarella together. Season lightly with salt

and pepper. Place 2 tablespoons cheese

mixture on top of each bowl of soup.

Option: Serve the soup in bowls and pass the

garnish so everyone can help themselves.

Serve with: French Baguettes page 242.

Variation: May use all Italian sausage or ground

beef. Use Penne pasta.




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