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Suggested Recipe: Lasagna Soup


Rheo

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Lasagna Soup

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Ingredients:

 

1 lb. Italian sausage

1 large onion, 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

6 cups chicken stock

8 oz. fusilli pasta, or a similar shape

1/2 c. finely chopped fresh basil leaves

salt and freshly ground black pepper, to taste

8 oz. ricotta

1/2 c. grated Parmesan cheese

1/4 tsp. salt

pinch of pepper

2 c. shredded mozzarella cheese

Directions:

 

Heat a large soup pot over medium heat. Add the sausage, stirring to break up into pieces, and cook until browned, about 5 minutes. Add onions and cook about 6 minutes, or until onions are softened. Stir in the garlic, oregano, red pepper flakes and tomato paste. Cook until the tomato paste turns a rusty brown color, about 3-4 minutes.

Stir in the tomatoes, bay leaves, and chicken stock. Bring to a boil, then reduce the heat and simmer for 30 minutes. Add the uncooked pasta and continue to simmer until the pasta is al dente. Be careful that the pasta does not get mushy. Stir in basil and season to taste with salt and pepper.

In a separate bowl, mix together the the ricotta, Parmesan, 1/4 tsp salt, and pinch of pepper. Place a spoonful of the cheese mixture in each bowl, sprinkle some mozzarella on top, then ladle the hot soup into the bowls. Enjoy!

 

 

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Lasagna Soup


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Created this by using Add Recipe in Cooking section of Special Interests. Would create the same if doing directly into the Cooking database in Community Recipes.

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