Lasagna Soup/Stew Recipe

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This recipe for Lasagna Soup/Stew is from The Duttlinger Family Likes to Eat Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 tsp. Olive Oil
1 1/2 lbs. Italian Sausage or Ground Beef
3 c. Onions Chopped
4 Garlic Cloves Minced
2 tsp. Dried Oregano
1/2 tsp. Crushed Red Pepper Flakes
2 tbsp. Tomato Paste
1 28-oz can Fire Roasted Diced Tomatoes
2 Bay Leaves (Optional)
6 c. Chicken Stock
8 oz Pasta
1/2 cup finely chopped Basil Leaves
Salt and Pepper to taste
8 oz. Ricotta
1/2 c. grated Parmesan Cheese
1/2 tsp. Salt
Pinch of ground pepper
2 c. shredded Mozzarella Cheese

Directions:
Directions:
Heat oil in large pot over medium heat. Add sausage or ground beef, 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 (do not drain), bay leaves, and chicken stock. Stir to combine. Bring to 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 or the pasta will get mushy and absorb all of the soup broth.

Right before serving, stir in the basil and season to taste with salt and pepper.

While pasta is cooking, prepare the cheesy portion by combining ricotta, Parmesan, salt and pepper in a small bowl.

To serve, place a dollop of the cheesy mixture in each soup bowl, then sprinkle some of the Mozzarella on top and ladle the hot soup over the cheese.

 

 

 

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