Thursday, September 29, 2011

Lasagna Soup

I've been trying really, really hard to pretend it feels like fall.  I mean, I'm ready for 50-60 degree weather, football, boots & sweaters.  Yesterday, it was 91 degrees in Denver.  91 Degrees!  So needless to say, I'm not quite ready to bust out all of my saved pumpkin recipes, soup recipes, etc.  We are still outside grilling!
A few weeks ago, I did have the opportunity to try a good fall recipe.  It was a bit on the cooler side, it was Sunday evening & we had just spent the afternoon at the Bronco's game.  I've had this recipe saved for awhile now & I'm glad we tried it!  It was so good.  Sorry the picture is so bad...we were so hungry, I just quick snapped a picture before we devoured it!

{Lasagna Soup}
recipe compliments of  Cassie Craves

{I tried to get a picture of the Ricotta mixture at the bottom of the bowl...didn't work out so well}


2 teaspoons olive oil
1 pound spicy sausage
1 onion, finely chopped
2 garlic cloves, minced
1 teaspoon Italian seasoning
1 tablespoon tomato paste
1 (14.5-ounce) can diced tomatoes with garlic and olive oil
5 cups beef broth
1/2 cup tomato basil spaghetti sauce
1 bay leaf
4 ounces campanelle pasta
4 ounces ricotta
1/4 cup grated Parmesan
1/8 teaspoon salt
Pinch of pepper
1 cup shredded mozzarella

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 and Italian seasoning 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 spaghetti sauce, the broth, and the bay leaf 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. Discard the bay leaf. If desired, season with salt and black pepper to taste.

3. In a small bowl, combine the ricotta, the Parmesan, the 1/8 teaspoon of salt, and the pinch of pepper. To serve, place about 1 1/2 tablespoons of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top.


1 comment:

  1. This looks perfect for fall...especially on a gray, windy day like today!