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:

Quickview
676k Calories
33g Protein
41g Total Fat
39g Carbs
18% Health Score
Limit These
Calories
676k
34%

Fat
41g
64%

  Saturated Fat
17g
109%

Carbohydrates
39g
13%

  Sugar
8g
9%

Cholesterol
110mg
37%

Sodium
1562mg
68%

Get Enough Of These
Protein
33g
67%

Selenium
53µg
77%

Phosphorus
428mg
43%

Vitamin B1
0.61mg
41%

Calcium
355mg
36%

Vitamin B3
6mg
32%

Vitamin B2
0.49mg
29%

Vitamin B12
1µg
26%

Vitamin B6
0.52mg
26%

Zinc
3mg
24%

Manganese
0.46mg
23%

Vitamin A
981IU
20%

Potassium
640mg
18%

Iron
3mg
17%

Copper
0.3mg
15%

Magnesium
54mg
14%

Vitamin K
14µg
14%

Fiber
2g
11%

Vitamin C
8mg
10%

Folate
36µg
9%

Vitamin B5
0.75mg
8%

Vitamin E
0.66mg
4%

Vitamin D
0.2µg
1%

covered percent of daily need
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