Tuesday, March 13, 2012

Lasagna Soup

I just ate dinner but seeing all this yummy food, that I know tasted so good, is making me want to eat each and every meal again. This super was stupidly, ridiculously, delicious. I made it for lunch and ate it about 3 times that day. It is comfort food perfection

Lasagna Soup
adapted from Farm Girl Dabbles


for the soup:

2 tsp. olive oil

1-1/2 lbs. 98% lean ground beef

3 c. chopped onions

4 garlic cloves, minced

2 tsp. dried oregano

1/2 tsp. crushed red pepper flakes

2 T. tomato paste

1 28-oz. can fire roasted diced tomatoes

2 bay leaves

6 c. chicken stock

8 oz. mafalda or fusilli pasta

salt and freshly ground black pepper, to taste

for the cheesy yum:

8 oz. low fat ricotta

1/2 c. grated Parmesan cheese

1/4 tsp. salt

pinch of freshly ground pepper

2 c. shredded mozzarella cheese


Cook pasta according to package directions for al dente pasta

Heat olive oil in a large pot over medium heat. Add 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, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. To prepare the cheesy yum, in a small bowl, combine the ricotta, Parmesan, salt, and pepper.

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

Servings: 8

NOTE: The original recipe called for the same amount of sausage instead of ground beef. I prefer the beef but wanted to mention the other option because I am sure its just as tasty

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