Tuesday, February 28, 2012

Lasagna Soup

I've been eyeing this recipe for a long time now. It was the perfect soup for a cold winter day. I didn't have any fresh basil so I put in a couple frozen pesto cubes (which I always put in my red sauces anyway). Delish!

1 1/2 lbs. Italian sausage
3 c. diced onion
1 bell pepper, diced
4 cloves garlic, minced
2 t. dried oregano
1/2 t. red pepper flakes
1 can tomato paste
2 cans diced tomatoes
6 c. chicken stock
2 bay leaves
8 oz. pasta (elbow, rotini, anything smallish)
1/2 c. fresh basil (or a spoonful of pesto)
Pinch of black pepper

Cheesy yum:
1 c. ricotta cheese
1/2 c. parmesan cheese
Pinch of black pepper

1. In a large pot, brown sausage. Then add onions & bell pepper and cook until tender.
2. Add garlic, oregano, red pepper, tomato paste, pepper, diced tomatoes, stock & bay leaves. Bring to a boil then simmer for 20 minutes.
3. Add the basil & pasta and cook until pasta is al dente (check the package for cooking time).
4. While pasta is cooking, mix together the cheesy yum. Add a dollop at the bottom of each bowl. Ladle with hot soup and stir to combine.

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