Food Geek Friday: Lasagna Soup
We're occasionally getting some glimpses of fall here in North Texas, and it's starting to put me into full-on soup mode.
It sounded like just the thing to try.
Except then I kept looking up recipes and fell down an internet lasagna soup hole.
In the end, I started with the original soup, but also played with alterations.
Because in my world recipes are merely suggestions anyway.
What I ended up with was something SO good that I actually didn't mind eating it daily (and occasionally twice daily) for a week.
And I kinda wish I had some right now.
- 1 pound sweet Italian sausage
- mire poix (Diced onion, carrot, and celery. I use the pre-chopped mire poix mix from trader joes)
- 3 garlic cloves, minced
- dried oregano
- dried thyme
- 15 oz can tomato sauce
- 32 oz box chicken broth
- Salt and pepper to taste
- 8 ounces lasagna noodles, broken (note: this is what I used for this recipe, and they stuck. Next time I'll use a different pasta like elbow, bowtie, or orecchiette.)
- ¼ cup ricotta cheese
- ¼ cup grated mozzarella cheese
- dried basil
- Heat a large pot over medium high heat. Add sausage and brown until fully cooked, breaking up large pieces with a spoon or spatula.
- Add mire poix, and continue cooking until fragrant and onions are translucent.
- Add garlic and continue to cook until fragrant, another minute or so.
- Add dried spices and cook for another minute or so.
- Add tomato sauce, broth, and salt and pepper. Bring to a boil, then lower heat, cover, and simmer for 20 minutes.
- Add pasta and cook uncovered until done.
- While pasta and soup are cooking, mix ricotta, shredded mozzarella, and dried basil.
- To serve, spoon cheese mixture into bowl and ladle soup over the top and enjoy!