Lately I’ve been having incredibly mundane dreams about daily occurrences. I probably wouldn’t even consciously think about these dreams if they didn’t end up confusing me during the day. For instance, I dreamed I had finished an assignment for school. When I woke up I realized that I really hadn’t. That was a bummer. It made me wish I had a robot or a clone to finish chores and schoolwork for me while I slept the night away in peace. Wouldn’t that be nice? I even had a dream about this soup, a recipe I first saw a long time ago. I had completely forgotten about it until this dream. So I guess this time I can thank my unconscious self for reminding me to try the recipe out. The soup is meaty, cheesy, and full of al dente pasta. Exactly what you’d expect from something called “lasagna soup.”
Taste: Savory with a hints of spiciness, nuttiness, and freshness. You can’t beat all that cheese in the soup either.
Texture: The perfect texture for a hearty soup – chunky and meaty. The pasta adds a nice bite, too.
Ease: Very easy, could be made for a weeknight meal.
Appearance: Soup may not be the most beautiful of foods but the comfort factor alone makes it mouthwatering.
Pros: Easier than lasagna and heartwarming.
Cons: If you plan on making enough for leftovers, you may consider cooking the pasta separately and adding before serving. This way the pasta doesn’t absorb all the liquid as it sits in the fridge.
Would I make this again? Yes.
Yield: Serves 4 (can be doubled)
1 teaspoon olive oil
3/4 pound Italian sausage (casings removed if any)
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 tablespoon tomato paste
1 14-oz. can fire roasted diced tomatoes
3 cups chicken stock
1 bay leaf
4 ounces whole grain fusilli pasta
4 ounces ricotta
1/4 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
Salt and freshly ground black pepper to taste
Fresh basil, for garnish
Heat the oil in a Dutch oven or large pot over medium-high heat. Add the sausage and cook, breaking up into pieces, until browned, about 5 minutes. Add the onions and cook until completely softened, about 5 minutes. Add the garlic, oregano, and red pepper flakes and cook until fragrant, 30 second to 1 minute. Add the tomato paste and stir until incorporated. Continue cooking for another 3 to 4 minutes, or until the tomato paste begins to turn a rusty brown color. Add in the diced tomatoes, chicken stock, and bay leaf. Bring to a boil then reduce heat and simmer for 30 minutes.
Add the uncooked pasta and cook in soup until al dente.
Meanwhile, combine the ricotta, Parmesan, and mozzarella in a small bowl. Season to taste with salt and pepper.
Once the pasta is cooked season the soup to taste with salt and pepper then immediately divide the soup between four bowls. Divide cheese mixture among bowls. Garnish with fresh basil.
From A Farmgirl's Dabbles