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You are here: Home / Food Galore / Lasagna Soup

Lasagna Soup

April 17, 2015 by Cayce 2 Comments

I may earn money or products from the companies mentioned in this post.

 

Yummy soup for cold weather. I know it is April and we have enjoyed many 70 degree days but it was snowy yesterday and it is very chilly today so here is our Lasagna soup.

…Enjoy

Lasagna soup

Ingredients

    • 2 teaspoons olive oil
    • 1 1/2 pounds Italian sausage
    • 2 onions, finely chopped
    • 4 garlic cloves, minced
    • 2 teaspoons oregano
    • 1/2 teaspoon red pepper flakes
    • 2 tablespoons tomato paste
    • 1 (28-ounce) can diced tomatoes
  • 6 cups chicken broth
  • 2 bay leaves
  • 8 ounces pasta
  • 1/2 cup finely chopped fresh basil
  • 8 ounces cottage cheese
  • 1/2 cup grated Parmesan
  • 1/4 teaspoon salt
  • Pinch of pepper
  • 2 cups shredded mozzarella

Instructions

  1. In a large pot, heat the oil over medium heat. Add the sausage and sauté, breaking it up into small pieces with a wooden spoon, until the sausage is no longer pink, about 5 to 7 minutes. Drain any excess fat from the pot. Add the onions and sauté until softened, about 6 minutes. Add the garlic, oregano, and red pepper flakes and sauté for 1 minute. Add the tomato paste and sauté 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.
  2. 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. ( I have learned to boil my pasta first, cool, toss with oil and add back in a few minutes before serving to avoid gummy too soft noodles, YUCK!) Discard the bay leaves, then stir in the basil. If desired, season with salt and black pepper to taste.
  3. 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 cottage mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top. Makes about 13 cups.

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Comments

  1. Mom says

    April 17, 2015 at 13:27

    What kind of pasta and how much?

    Reply
    • Cayce says

      April 17, 2015 at 18:07

      i use egg noodle but it could be any. The recipe says 8oz.:) I love you mom. Thanks for reading.

      Reply

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Cayce

Wife. Mom of 21. Grandma. Friend.Teacher. Daughter. Sister. Aunt. Great-Aunt. Niece. Cousin. Blogger. Epicenter of a life that is challenging, fun, inspirational, devastating, tiring, overwhelming, silly, mind boggling, busy, calm, enchanting and all mine!

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