The Captivating Culinary Delights of Saint Germain Catering

Welcome Fall with Lasagna Soup

lasagna_soup_blog2

With Summer officially over and Fall arriving this past week, the talented team here at Saint Germain Catering has been busy perfecting our Soups, Chili’s and Stews.  Do you like lasagna? If you answered yes, or even no, you’re going to want to make this soup! This is definitely one of our new favorite soups. It tastes just like lasagna but in soup form, so how could it not be a new favorite?

With this recipe you can use half Italian sausage in place of half of the ground beef. You could also replace half of the parmesan cheese with Romano cheese. . Fresh herbs can be used in place of any of the dry, just triple the amounts if using fresh.

Lasagna Soup

yield: 8-10 servings

ingredients:

for the soup:

  • 2 tsp. olive oil
  • 1-1/2 lbs. Italian sausage
  • 3 c. chopped onions
  • 4 garlic cloves, minced
  • 2 tsp. dried oregano
  • 1/2 tsp. crushed red pepper flakes
  • 2 T. tomato paste
  • 1 28-oz. can fire roasted diced tomatoes
  • 2 bay leaves
  • 6 c. chicken stock
  • 8 oz. fusilli pasta
  • 1/2 c. finely chopped fresh basil leaves
  • salt and freshly ground black pepper, to taste

for the cheesy topping:

  • 8 oz. ricotta
  • 1/2 c. grated Parmesan cheese
  • 1/4 tsp. salt
  • pinch of freshly ground pepper

preparation:

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy topping. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese. Enjoy!

Be Sociable, Share!


Leave a Reply

Your email address will not be published. Required fields are marked *