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Lasagna Soup – Pinterest MUST!!! – Pioneer COOKERY

Lasagna Soup – Pinterest MUST!!!

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Lasagna Soup – Pinterest MUST!!!

Okay, this is one of those recipes that you MUST try!  It’s super good for a cold wintery night and MUCH less time consuming than your traditional lasagna.  But you know how sometimes quicker equates to not as tasty?  Well not in this case – it’s sooo yummy.  The dollop of ricotta and parmesan cheese added at the end makes all the difference.  The hearty noodles (I used whole wheat elbow pasta) and sausage make you feel like you’ve really had a meal – not just a light soup.  Also, if you don’t want to buy basil just for this recipe, it’s just fine without it, but it’s a nice touch.

Recipe:

3 oz. elbow pasta (whole wheat is great!)
1 tbsp. olive oil
1 lb. Italian sausage, casing removed
3 cloves garlic, minced
1 onion, diced
2 tsp. oregano
1/2 tsp. crushed red pepper flakes
2 tbsp. tomato paste (by the way, if you hate to waste the rest of the can, freeze the leftovers in an ice cube tray)
6 c. chicken stock
1 (28-oz) can of fire roasted diced tomatoes
2 bay leaves
Kosher salt and freshly ground pepper to taste
1 c. shredded mozzarella cheese
1/4 c. fresh basil leaves, chiffonade

Ricotta Mixture:

8 oz. Ricotta cheese
1/2 c. grated Parmesan cheese
Kosher salt and freshly ground black pepper to taste

Instructions:

Cook your elbow pasta in salted water, according to the package instructions.  If you’re like me and hate cleaning more dishes than necessary, you might want to re-use the same pot for your soup.  Heat your olive oil in a large pot over medium-high heat.  Add Italian sausage and cook until browned, making sure to thoroughly crumble the sausage.  Drain the excess fat and the add the garlic, onion, oregano, and red pepper flakes.  Cook, stirring frequently, until your onions are translucent (2-3 min).  Stir in tomato paste until well combined.  Stir in chicken stock, diced tomatoes, and bay leaves.  Season with salt and pepper to taste.  Bring to a boil and then reduce heat and simmer for about 30 minutes.

While your soup is simmering, stir together your ricotta mixture.  When the 30 minutes of simmering is complete, add your noodles to the soup.  Serve immediately with a heaping spoonful of the ricotta and sprinkle mozzarella and basil on top.  Eat with a big chunk of tasty bread!

Recipe courtesy of Damn Delicious.

* Spread the yummm when you follow me on Pinterest.

Follow Hannah Acton:

I'm a self-taught cook, passionate about bringing timeless recipes to life with a modern twist. Raised in the heart of the countryside, I grew up surrounded by family, farms, and the comforting aromas of home-cooked meals. Drawing inspiration from the pioneers of culinary history— Kitchen is my creative sanctuary, where she blends traditional techniques with fresh, innovative flavors. With a focus on hearty, wholesome dishes and easy-to-follow recipes, My mission is to make home cooking feel like an adventure. Whether you’re roasting your first chicken or experimenting with a new dessert, I'm here to show you that cooking from scratch is always worth the effort. Join Me on a journey to rediscover the joy of cooking and savor the simple pleasures of a home-cooked meal, one recipe at a time.

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