Nov 21 09
by admin
at 4:54 PM
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Lasagna Soup

I was almost positive that I shared this recipe months ago, but apparently I didn’t.  This is like a big pan of lasagna, but much easier to throw together.  The Picky Apple and I absolutely love it, and it makes excellent comfort food on a cold and rainy day like today.  I haven’t really found my go-to lasagna recipe, so for now, this makes a nice substitute.  I found this recipe in Family Fun Magazine…I sure have been mentioning them lots lately, haven’t I?!

Some recipe notes: This recipe allows you to add more or less ricotta and cheese depending on how much you like.  I like LOTS of ricotta, The Picky Apple just likes a little.  Note that I put the ricotta mixture on top just for this photo…it is supposed to be on the bottom!  Also, you can see from the photos that this batch of lasagna soup doesn’t really look soupy….the noodles sucked up all the liquid.  If you want it on the soupier side, you may need to add extra chicken broth.

Lasagna Soup

Lasagna Soup

adapted from Family Fun Magazine, February 2009

Ingredients:

  • 2 teaspoons olive oil
  • 1/2 pound ground beef
  • 1 onion, finely chopped
  • 4 garlic cloves, minced
  • 2 teaspoons oregano
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons tomato paste
  • 1 (28 ounce) can crushed tomatoes
  • 6 cups chicken broth
  • 2 bay leaves
  • 8 ounces fusilli pasta
  • 1/2 cup finely chopped fresh basil (or a couple teaspoons of dried basil)
  • 8 ounces ricotta
  • 1/2 cup grated Parmesan
  • 1/4 teaspoon salt
  • Pinch of pepper
  • 2 cups shredded mozzarella (I didn’t even use this, and it still tastes great!)

In a large pot, heat oil over medium heat.  Add the ground beef and saute, breaking it up into small pieces with a wooden spoon., until the beef is no longer pink, about 5 to 7 minutes.  Drain any excess fat from the pot.  Add the onions and saute until softened, about 6 minutes.  Add the garlic, oregano, and red pepper flakes and saute for 1 minute.  Add the tomato paste and saute until the paste turns a rusty brown, about 5 minutes.  Add the tomatoes with their juice, the broth, and the bay leaves and bring the soup to a boil.  Reduce the heat and simmer for about 30 minutes.

Add the pasta, then increase the heat to medium-high and boil the soup until the pasta is tender to the bite, following the time recommendations on the pasta package.  Discard bay leaves, then stir in basil. If desired, season with salt and black pepper to taste.

In a small bowl, combine the ricotta, the Parmesan, the 1/4 teaspoon of salt, and the pinch of pepper.  To serve, place about 1 1/2 tablespoons of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top.  Makes about 13 cups.

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