Lasagna Soup
Lasagna Soup takes around 45 minutes from beginning to end. For $2.2 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This main course has 585 calories, 28g of protein, and 37g of fat per serving. This recipe serves 8. This recipe is typical of Mediterranean cuisine. 499 people were impressed by this recipe. Autumn will be even more special with this recipe. A mixture of red pepper flakes, ricotta, tomato paste, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Cook Like a Champion Blog. With a spoonacular score of 85%, this dish is tremendous. Lasagna Soup, Lasagna Soup, and Best Lasagna Soup are very similar to this recipe.
Servings: 8
Cooking duration: 45 minutes
Ingredients:
2 bay leaves
2 cups beef broth
Freshly ground black pepper
1 (28-ounce) can fire-roasted diced tomatoes
1 quart chicken broth
8 ounces fusili, mafalda gemelli or other curly pasta
5 cloves garlic, minced
1½ pounds Italian sausage, casings removed
2 teaspoons olive oil
2 medium onions, diced
2 teaspoons dried oregano
½ teaspoon crushed red pepper flakes
8 ounces ricotta (Part-skim is fine.)
½ cup grated Parmesan or Romano cheese
1 cup shredded mozzarella cheese (Part-skim is fine.)
2 tablespoons tomato paste
Equipment:
dutch oven
wooden spoon
bowl
ladle
Cooking instruction summary:
Heat the oil in large Dutch oven or stockpot over medium heat. Add the sausage, using a wooden spoon to break it up, and cook until browned. Add the onions and continue cooking until softened, 6-7 minutes. Add in the garlic, oregano, red pepper flakes and tomato paste and continue cooking for 2-3 minutes.Stir in the tomatoes, bay leaves, chicken broth and beef broth. Bring to a boil, then reduce heat to low. Simmer, uncovered, for 20-30 minutes. Add the pasta and cook until just al dente. While the pasta is cooking, combine the ricotta, Parmesan, mozzarella and pepper in a medium bowl. Set aside.Taste the soup and add salt and pepper as needed, then remove from heat and stir in the basil. To serve the soup, ladle the soup into serving bowls and top with a (heaping) spoonful of the cheese mixture. Alternately, you can add the cheese mixture to the bowl first and ladle the soup on top.
Step by step:
1. Heat the oil in large Dutch oven or stockpot over medium heat.
2. Add the sausage, using a wooden spoon to break it up, and cook until browned.
3. Add the onions and continue cooking until softened, 6-7 minutes.
4. Add in the garlic, oregano, red pepper flakes and tomato paste and continue cooking for 2-3 minutes.Stir in the tomatoes, bay leaves, chicken broth and beef broth. Bring to a boil, then reduce heat to low. Simmer, uncovered, for 20-30 minutes.
5. Add the pasta and cook until just al dente. While the pasta is cooking, combine the ricotta, Parmesan, mozzarella and pepper in a medium bowl. Set aside.Taste the soup and add salt and pepper as needed, then remove from heat and stir in the basil. To serve the soup, ladle the soup into serving bowls and top with a (heaping) spoonful of the cheese mixture. Alternately, you can add the cheese mixture to the bowl first and ladle the soup on top.
Nutrition Information:
covered percent of daily need
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