I know it has been awhile but, boy do I have a wonderful recipe to share today! This soup is so good, it drove me to finally post again! I have had good intentions for awhile, but once you get out of the habit of regular blogging, it is hard to squeeze it into your schedule again. Unfortunetly, I have experienced lots of computer issues this last year, which made time at the computer easy to put off. We ended up “investing” in a very nice iMac–but goodness it is hard to use after years on a PC. I am slowly getting the hang of it though! In the end, I am sure we will love it once we get over the painful learning curve! My old laptop finally died too, so we are saving up for a Macbook, since Apple computers are rather pricey! I am so tired of all the computer problems we have had. I heard that Apple computers last longer and get less viruses, so I am crossing my fingers that is true! Hopefully they will be worth it!
OK, back to this delicious soup…
My parents came to visit for Christmas and I served this for dinner one cold night and everyone loved it! My Mom proclaimed it to be her new favorite soup and insisted that I post it on The Sisters Cafe! Now that is saying something because she makes some seriously good soups! It is only two months later, but I am finally following her recommendation and sharing the recipe with you:) This soup is a fun twist on a classic… lasagna in a bowl, but better! The broth is rich and flavorful and the cheese topping is divine as it melts into a wonderful creamy addition! This a perfect soup to warm you up on a cold winter night! I have brought this to people who needed a meal twice now with rave reviews! It is fun, different and incredibly satisfying!
Hope you enjoy!
- 1 lb ground Italian Sausage
- ⅓ cup chopped onion or 1-2 TB dehydrated chopped onion
- 2 tsp minced garlic
- 2 tsp dried oregano
- ¼-1/2 tsp crushed red pepper flakes (depending on your tastes)
- 2 TB tomato paste
- 2 cans (15 oz) diced Italian diced tomatoes (we like the petite dice)
- 2 bay leaves
- 6 cups chicken stock
- 7-8 lasagna noodes, broken into bite size pieces
- ¼ cup finely chopped fresh basil leaves
- 8 oz ricotta
- ½ c grated parmesan cheese
- pinch of freshly ground pepper
- 2 c shredded mozzarella cheese
- In a large pot over medium heat cook sausage and onion, breaking the meat into bite size pieces until cooked thru and no longer pink.
- Drain off the fat then add garlic, oregano and the red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3-4 minutes.
- Add diced tomatoes, bay leaves and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for at least 30 minutes. If you know you will eat the whole batch of soup then add the uncooked lasagna noodles about 30 minutes before you want to serve it. That way they will cook in the simmering soup.
- If you don't think you will eat the whole batch of soup, I suggest cooking the noodles in a separate pot and just adding them to the amount of soup you plan to consume. That way the noodles won't get mushy when you store the leftovers.
- Right before serving, stir in the chopped fresh basil.
- While the pasta is cooking, prepare the Cheese topping. In a small bowl, combine the ricotta, Parmesan, slat and pepper.
- To serve, place a spoonful of the cheese topping in each bowl, ladle the hot soup over the cheese topping and sprinkle with mozzarella cheese.
Recipe Source: Slightly adapted from 5 Boys Baker