The cold that I had last week has now moved on to my husband. I thought a homemade soup might do some good for our sick selves. I found a recipe for Lasagna Soup on closetcooking.com, and it was simply perfect. I normally find myself tweaking recipes or adding some ingredients for more flavor, but Kevin of Closet Cooking really knocked this one out of the park. Follow the steps below for a satisfying and comforting soup that is sure to make you come back for seconds.
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 1 onion, diced
- 2 cloves garlic, chopped
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon fennel seeds, crushed
- 4 cups chicken broth
- 1 (28 ounce) can diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon oregano
- 1 bay leaf
- salt and pepper to taste
- 1/2 pound pasta
- 4 ounces ricotta
- 1/2 cup grated parmesan
- 2 cup mozzarella, shredded
- 1 handful basil, chopped
- Heat the oil in a large sauce pan over medium heat.
- Add the sausage (to remove casings simply cut a long line down the center and they should peel right off) and cook until lightly browned, about 10 minutes, breaking it apart as you go. Set aside.
- Add the onion and saute until tender, about 5-7 minutes.
- Add the garlic, red pepper flakes and fennel and saute until fragrant, about 1-2 minutes.
- Add the chicken broth, tomatoes, tomato paste, oregano, bay leaf, salt and pepper, bring to a boil, reduce the heat and simmer for 30 minutes. (Once finished remove bay leaf)
- Add the pasta and cook until al dente, about 7 minutes and remove from heat. Once pasta is cooked add the sausage back in.
- Mix the ricotta, parmesan and mozzarella and serve the soup garnished with a tablespoon of the mixture along with the basil.