Lasagna Soup
adapted from Cooking Classy
12 lasagna noodles, broken into bite-sized pieces
1 package (1 pound) Mild Italian Sausage
1 onion, diced
1 tsp garlic, minced
1 (14.5 oz) can Petite Diced Tomatoes
1 (14.5 oz) can Crushed Tomatoes
3 Tbsp tomato paste
1 tsp dried oregano
1 tsp basil
1/2 tsp dried thyme
1 tsp sugar
1 (32 oz.) box of chicken broth
1 1/4 cups shredded mozzarella cheese
1/2 cup finely shredded Parmesan cheese
8 oz. ricotta cheese
Parsley, fresh or dried (optional)
In a large pot, boil 12 broken lasagna noodles until tender. In a separate large soup pot, cook Italian sausage, diced onion and garlic until done; about 10 minutes. Add basil, oregano, thyme, sugar, canned tomatoes, tomato paste and broth to the sausage mixture. Bring to a boil and then simmer on low heat for at least 10 minutes. When noodles are tender........reserve 1/2 cup to 1 cup of pasta water before draining noodles. Stir the noodles and reserved pasta water (1/2 to 1 cup) into the large soup pot with the sausage and tomato soup. In a small mixing bowl, mix together mozzarella cheese, Parmesan cheese and ricotta cheese. Ladle soup into bowls and then add a large dollop of the cheese mixture. Sprinkle either fresh or dried parsley flakes on top.
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