Saturday, February 9, 2013

Lasagna Soup

Sometimes you deeply crave something. And, often times, it's something that is either incredibly time consuming to make or super expensive to make.  I've had a hankering for lasagna but it takes soooo lonnngg to make! Plus, it's not the cheapest meal.  At least not the way I make it.  I came across a recipe for Lasagna Soup on the the Deen Brothers website when I was recovering from surgery and was only being allowed soft foods.  I finally gave it a try - with my own spin, of course - and was not disappointed!  I wouldn't recommend skipping the ricotta - the soup is very rich, and a little bit of ricotta in each bite really cuts the richness and makes it PERFECT.

1 tbsp. extra virgin olive oil
1 lb. Italian sausage
1 onion, chopped
3 cloves garlic, minced
32 oz. chicken broth
1 (14.5 oz) can tomato sauce
1 (14.5 oz) can diced tomatoes
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
4 uncooked lasagna noodles, broken into pieces
fresh basil, chopped, to taste
grated Parmesan cheese
shredded mozzarella cheese
Heat the oil over medium-high heat in a large nonstick Dutch oven. Add the sausage, onion, and garlic. Cook over medium-high heat, stirring occasionally, until the sausage is browned.  Add the broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, about 10 minutes. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, about 8 minutes minutes. Remove from the heat and stir in mozzarella. Garnish with fresh basil, Parmesan, and a dollop of ricotta.  
Makes about 6 servings

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