Sunday, November 22, 2009

Lasagna Soup

This is one of my most favorite soups! I love the flavors of lasagna without the hassle of actually making lasagna (which isn't hard by the way!). You won't be sorry you tried this one! Lasagna Soup
1 lb ground beef (I use ground turkey)
1 onion, finely chopped
4 garlic cloves, minced
2 tsp oregano
1/2 tsp red pepper flakes
2 tbsp tomato paste
1 (28oz) can diced tomatoes
6 cups chicken broth
2 bay leaves
16 oz rotini (spiral) pasta
1/2 tbsp dried basil
8 oz ricotta
1/2 cup grated parmesan cheese
1/4 tsp salt
pinch of pepper
2 cups shredded mozzarella cheese
In a large pot, cook meat over med heat until no longer pink. Add onions and saute for 6 minutes. Add garlic, oregano and pepper flakes and saute 1 minute. Add paste and saute until paste turns rusty brown, about 5 minutes. add the tomatoes with their juices, the broth and bay leaves and bring to boil. Reduce heat and simmer for about 30 minutes. Add the pasta, then increase heat to med-high and boil until pasta is tender. Discard bay leaves, the stir in the basil. Season with salt and pepper to taste. In a small bowl, combine ricotta, parmesan cheese, 1/4 tsp salt and pinch of pepper. To serve, place soup in bowls and place about 1 1/2 tbsp ricotta mixture over soup. Sprinkle with mozzarella cheese.
Makes 13 cups

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