joyeux cuisine

a blog about good food, family, friends, and life.

lasagna soup.

on March 6, 2013

Soup. Day 2.
(aka: I realized I haven’t made anything with pasta in it in a couple days…)

We had a snow storm yesterday. We’re on Spring Break. Spring. Break. Nature is super weird sometimes. My dad’s school had a snow day. Those lucky kids. Apparently they closed all the offices at my college as well. Of course we would have a snow day over a break. Of course.

I’ve never really been a big soup person, which sounds crazy after two soup posts in a row, but it’s true. Also, I don’t know if I’ve every posted 3 days in a row. That’s what happens on a break where super cool parents buy all your ingredients. (Word.) But this year has been a big soup year for me. It started last summer when I was living at school and my boss at the time and her husband had all their student workers over to watch the Marvel superhero movies and eat food. The night I went we had soup and watched Thor. We had delicious soup and fantastic company. What more do you really need?

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Creamy soups are my favorite. Broccoli cheddar is a big favorite. Preferably from Panera, but I won’t (usually) be picky. We used to have this restaurant in my town called the Dollar Diner where you could get anything for $1. It was great. Not a super awesome date place though. Trust me on that one. They had all these different soups and lasagna soup was one of them. That was my first experience with this kind of soup and unfortunately it wasn’t a super great one. Oh well, live and learn.

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I’ve been wanting to recreate this for awhile and finally found a really good recipe. I halved and changed it a little bit because I made it for my parents and I (little brother hates soup). But it is amazingly delicious. You can use any kind of pasta you want, I used ditalini and it was the perfect soup pasta. There’s so much flavor in this broth and the noodles soak it all up and become extra delicious. And there’s a cheesy surprise in the middle. It can’t get any better than that. Unless you add garlic bread. Yeah. Now it’s better.

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Make some soup. Play in the snow. Knit some stuff. Have family time.

Lasagna Souprecipe adapted from a farm girl’s dabbles
serves 3-4 people

for the soup:
1 teaspoon olive oil
1 pound Italian sausage
1 white onion, chopped
3 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1 Tablespoon tomato paste
1 14-ounce can fire roasted diced tomatoes
2 bay leaves
3 cups vegetable stock
2 cups pasta

for the cheese:
1/2 cup ricotta cheese
1/4 cup shredded Parmesan cheese
1/2 cup shredded mozzarella cheese
salt and pepper

Heat olive oil in a large soup pot over medium heat. Add the sausage, break it up into bite sized pieces, and cook until browned, about 5-6 minutes. Add the chopped onions and cook until softened, about 3-4 minutes. Add garlic, oregano, and red pepper flakes. Add tomato paste and stir well. Cook until the tomato paste darkens, about 2-3 minutes. Add diced tomatoes, bay leaves, and vegetable stock. Cover soup and bring to a boil. Uncover, reduce heat, and simmer for 25-30 minutes. Add uncooked pasta and cook 3 minutes under the time the box says.
While the soup is cooking, make the cheesy center. Mix ricotta, Parmesan, salt, and pepper.
Place a dollop of the cheese mixture into each bowl. Ladle soup over/around cheese and top with shredded mozzarella cheese. Serve immediately.

If you have extra, store it in the fridge in an airtight container. Reheat on the stove over medium-low heat.

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