Lasagna Soup

Try this recipe one night when you're have a hankering for some soup!

1 pound sausage
1 cup chopped onions
1/2 cup chopped mushrooms
4 garlic cloves, minced
2 tablespoons tomato paste
4 cups chicken stock
28 oz. diced tomatoes
2 bay leaves
2 teaspoons oregano
8 oz. spiral vegetable pasta
8 oz. ricotta
1/2 cup grated Parmesan cheese
1 teaspoon sea salt
1/2 teaspoon black pepper

In large dutch oven, brown sausage in 2 tablespoons canola oil. Add onions, mushrooms, and garlic. Saute until tender. Add tomato paste and stir until incorporated. Add chicken stock, tomatoes, oregano, and bay leaves. Bring to a boil and then simmer for 20 minutes. Add pasta and cook until al dente. Season with salt and pepper.

In small bowl, stir together the ricotta and Parmesan cheese. Right before serving, add a large spoonful of ricotta cheese mixture to each bowl of soup. Serves 6-8.
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