Lasagna soup

I modified a few things in the recipe to make it my own.

My husband loves home cooked meals and it was finals week so I came home to see what ingrediants I still needed and I needed about 5 things and so I got everything plus some biscuts and a salad.

It has been a very busy semester for Jared. I am proud of him for doing so well and thought I should do something nice for him. 

Ingredients

olive oil, for sauteing (I use a lot of water because the oil cooks out quick and makes it taste funny if you use too much)

1 pound Italian sausage

1 yellow onion, diced

1 green bell pepper, diced

2.5 cloves garlic, minced

1/3 cup tomato paste (aprrox. 2/3 of a can)

2 teaspoons Italian seasoning

1 teaspoon dried oregano

1/4 cup fresh parsley, chopped

1 teaspoon dried thyme

1 teaspoon sea salt

1/8 teaspoon black pepper

2 cans (14 ounce) petite diced tomatoes

4 cups chicken broth

1 cup water(for less oily try 2 cups water and 3 cups chicken broth)

12 ounces lasagna noodles broken up into bite-size pieces

(in the future I would use a ziti or a penne pasta)

15 ounces ricotta cheese (you will use about 2-3 tbs in a bowl of soup)

Add a little to the soup when done:

Mozzarella cheese,

Parmesan cheese

1. Add enough olive oil to lightly coat the bottom of a large soup or stock pot and heat on medium; add sausage and brown on all sides. (if it gets dry add small amounts of water as needed, I added about a cup while the meat was cooking)
2. Drain sausage in strainer, then put back on stove use a few tablespoons of olive oil over medium-low heat, add onion and green pepper; season with salt and pepper and saute until onion is translucent, stirring often. Add garlic, saute 2-3 minutes, stirring often. Add tomato paste, add all the dried spices, then add parsley a teaspoon of sea salt and a 1/8 teaspoon black pepper, stir into onions and cook 3-4 minutes.
3. Add tomatoes and chicken broth. Slice the sausage into 1/2-inch thick pieces and add back to pot. Simmer 35 minutes, tasting halfway through and seasoning as needed.
4. Cook the pasta to al dente according to package directions. Drain and toss with some of the broth from the soup to keep them from sticking. To serve, add about 1/4 cup Ricotta cheese to the middle of a bowl, spoon pasta around it then ladle soup over top. Sprinkle with about 1/4 cup mozzarella and serve with Parmesan for sprinkling over top. To make these extra special use oven safe bowls and sprinkle the tops completely with mozzarella. Set the bowls on a baking sheet and place under broiler until tops are bubbly and golden brown, checking every 30 seconds until they are ready.

I would suggest either using a different noodle or cooking the noodles right in the soup.

Next time I make this i'm going to make it with something else other then the lasagna noodles.

we love cheese at our house so as you can see we loaded the cheese on.





I found this recipe on pinterest. cinnamonspiceandeverythingnice.com