Thursday, January 14, 2016

Recipe Corner: Lasagna Soup

As the temperatures drop I see myself reaching for warm and hearty this that make me feel warm and toasty. It usually starts with craving more Hot tea and hot chocolate. Than adding more soups and stews into my recipe rotation for dinner. I love a great homemade soup (Sorry, Campbells you just don't do it for me!) Like usual when I am in a recipe rut or just in need of some inspiration I head over to Pinterest and see if anything looks tasty and without fail I always find something worth whipping up! So I stumbled across this recipe a few weeks ago and just had to try it, it made perfect sense to me. I love Lasagna and I love soup so it was a win win! I made it and it is absolutely Delicious and so worth the time to make it. This recipe is Ms. Vixen approved!

Lasagna Soup

yield: 8 SERVINGS

ingredients 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
  • 2 bay leaves
  • 6 c. chicken stock
  • 8 oz. mafalda or fusilli pasta
  • 1/2 c. finely chopped fresh basil leaves
  • salt and freshly ground black pepper, to taste

For the cheesy yum:

  • 8 oz. ricotta
  • 1/2 c. grated Parmesan cheese
  • 1/4 tsp. salt
  • pinch of freshly ground pepper
additional cheesy yum:
  • 2 c. shredded mozzarella cheese
Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not overcook or let soup simmer for a long period of time, the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.
While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

This Recipe is from a Farmgirl's, you may check out this recipe and lots more like it by clicking here.

What are some of your favorite recipes to make during the cold winter months?? Let us know in the comment section below!

Electa is a self proclaimed foodie. She is a wife, a domestic goddess, and aspiring chef in training, and a Writer/Blogger from Brooklyn with serious Wanderlust. 

Follow her on Twitter@emazing17, Instagram @emazing17 and snapchat @Emazing1787 

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