Wednesday, June 10, 2015

Lasagna Soup

Lasagna Soup: Savory Sweet and Satisfying

All the delicious flavors of lasagna are now in a comforting soup. The cheese and ricotta mixture on top really make this soup. It adds a such a wonderful cheesiness to it, like you would find in a lasagna.

Lasagna Soup
Ingredients:
8 ounces elbow pasta
1 tablespoon olive oil
1 pound Italian sausage, casings removed
3 cloves garlic, minced
1 yellow onion, diced
2 teaspoons oregano
1/2 teaspoon red pepper flakes
2 rounded tablespoons no salt added tomato paste
6 cups low sodium chicken stock
28 ounces fire roasted diced tomatoes
2 bay leaves
black pepper to taste
1 cup shredded mozzarella cheese

Ricotta Topping
8 ounces ricotta cheese
1/2 cup grated parmesan cheese
black pepper to taste

Directions:
In a large pot over medium heat, heat olive oil. Add in sausage and cooked until browned, about 3-5 minutes, crumbling the sausage as it cooks. Add in garlic, onion, oregano and red pepper flakes. Cook stirring often, until onions are soft, about 2-3 minutes. Stir in tomato paste and cook for 1 minute while continuing to stir.

Add in chicken stock, diced tomatoes and bay leaves. Season with black pepper and stir. Bring to a boil, reduce heat to low and simmer about 30 minutes or until slightly thickened.

While soup is simmering cook noodles according to package directions and drain. Stir pasta into soup when it is done simmering.

Serve with mozzarella cheese and a scoop of ricotta topping.

Enjoy!!!

Serves: 8
Calories: 462
Total Fat: 24g
   Saturated: 9.6g
   Polyunsaturated: 2.3g
   Monounsaturated: 9.8g
   Trans: 0g
Cholesterol: 55.7mg
Sodium: 1,242mg
Potassium: 541.2mg
Total Carbs: 34.1g
   Dietary Fiber: 3.4g
   Sugars: 5.7g
Protein: 25.4g
Vitamin A: 7.7%
Vitamin C: 8.5%
Calcium: 29.6%
Iron: 16.3%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Damn Delicious.
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