Seriously, though, this is an easy recipe and reheats well. Did I mention that it is very tasty? That you will want to eat 5 bowls in a row?
Link to my YouTube "making of the recipe" video: https://youtu.be/HZvJRUKWJFw
Original recipe credit: https://www.cookingclassy.com/lasagna-soup/
Recipe below contains my modifications.
Ingredients:
7 oz. mafaldine noodles (or broken up lasagna noodles)
1 lb. mild and/or hot Italian sausage (or 1/2 lb Italian sausage and 1/2 lb. lean ground beef)
1 large yellow onion, chopped in food processor
2 tsp. bottled minced garlic
2 cans (14.5 oz. each) low-sodium chicken broth (or 4 cups, if measuring out)
1 large can (28 oz.) crushed tomatoes (note: I used the kind with basil in it in the video; if you opt for the same, reduce the dried basil amount to just 3/4 tsp.)
2 1/2 T. tomato paste
1 3/4 tsp. dried basil
3/4 tsp. dried oregano
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
1 1/2 T. chopped fresh Italian parsley
salt and pepper, to taste
Ingredients:
7 oz. mafaldine noodles (or broken up lasagna noodles)
1 lb. mild and/or hot Italian sausage (or 1/2 lb Italian sausage and 1/2 lb. lean ground beef)
1 large yellow onion, chopped in food processor
2 tsp. bottled minced garlic
2 cans (14.5 oz. each) low-sodium chicken broth (or 4 cups, if measuring out)
1 large can (28 oz.) crushed tomatoes (note: I used the kind with basil in it in the video; if you opt for the same, reduce the dried basil amount to just 3/4 tsp.)
2 1/2 T. tomato paste
1 3/4 tsp. dried basil
3/4 tsp. dried oregano
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
1 1/2 T. chopped fresh Italian parsley
salt and pepper, to taste
1 tsp. sugar
1/2 c. (or up to 1 c.) reserved pasta water
1 1/4 c. (5 oz.) shredded Italian cheese blend (or Mozzarella)
1/2 c. (2 oz.) shredded Parmesan cheese
8 oz. ricotta cheese
Directions:
1. Cook mafaldine noodles according to package directions. Reserve 1 c. of cooking water when draining.
2. In a large pot over medium-high heat, brown sausage and beef together, breaking into small pieces as you do so. Remove meat from pan and set aside, leaving fat behind.
3. Add onion to pan and cook, stirring often, until begins to brown (around 3 minutes). Add garlic and cook 30 more seconds.
4. Return the meat to the pan and add next 11 ingredients (chicken broth through salt and pepper, which count as 2 ingredients). Increase heat slightly and bring to boil, then cover and reduce heat to medium-low. Simmer for at least 25 minutes (I think I did closer to 30 minutes).
5. Add cooked pasta to soup, along with 1/2 to 1 c. reserved pasta water, depending on desired soup consistency (I only used 1/2 cup).
6. Remove from heat and stir in cheeses.
7. Ladle into bowls and enjoy (with garlic bread and wine, if so desired :))
1 1/4 c. (5 oz.) shredded Italian cheese blend (or Mozzarella)
1/2 c. (2 oz.) shredded Parmesan cheese
8 oz. ricotta cheese
Directions:
1. Cook mafaldine noodles according to package directions. Reserve 1 c. of cooking water when draining.
2. In a large pot over medium-high heat, brown sausage and beef together, breaking into small pieces as you do so. Remove meat from pan and set aside, leaving fat behind.
3. Add onion to pan and cook, stirring often, until begins to brown (around 3 minutes). Add garlic and cook 30 more seconds.
4. Return the meat to the pan and add next 11 ingredients (chicken broth through salt and pepper, which count as 2 ingredients). Increase heat slightly and bring to boil, then cover and reduce heat to medium-low. Simmer for at least 25 minutes (I think I did closer to 30 minutes).
5. Add cooked pasta to soup, along with 1/2 to 1 c. reserved pasta water, depending on desired soup consistency (I only used 1/2 cup).
6. Remove from heat and stir in cheeses.
7. Ladle into bowls and enjoy (with garlic bread and wine, if so desired :))
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