June 20, 2013
Written by Judy Vig and Joy Paoletti
Friday, 22 February 2013 11:47
You know, sometimes we even amaze ourselves! We did with this dish. Our 2 minute take™ on a favorite Italian classic was so scrumptious and satisfying you will definitely make it a staple in your recipe collection.
The lasagna soup was a big hit with the family and the only complaint was that we didn’t make enough for leftovers. The big chunks of lasagna noodles had a perfect chewy texture and were swimming in a rich tomato broth.... it was sheer heaven. When we added a scoop of creamy parmesan-ricotta in the center of the dish, it just took our breath away!
There are a variety of ways to prepare the traditional lasagna. It can be made vegetarian using fresh vegetables and a variety of cheeses or with any type of meat such as beef, turkey, chicken or pork.
The sky is the limit when it comes to this versatile dish. So whether it is the traditional ingredients you choose or something as different as turning the dish into a spicy enchilada flavor, be creative, have fun. Here’s how to turn it into an easy soup for a weekday meal. Enjoy!
2 -3 tablespoons olive oil
1 pound Italian sausage, casings removed; or whichever ground meat you choose
1 onion, diced
2 cloves garlic, chopped
2 pounds fresh tomatoes (We used Campari.)
2 tablespoons tomato paste
4 cups chicken broth
salt and pepper to taste
1/4-1/2 cup grated parmesan cheese
1/2 cup red wine
1/2 pound lasagna noodles broken into large pieces*
Heat oil in a large soup pot. Add the meat of choice and cook 5 minutes. Add onions and garlic and sauté another 3-4 minutes. Chop tomatoes and add to pot. Add chicken broth and tomato paste, along with wine and parmesan cheese. Let simmer for an hour, taste and re-season.**
When ready to serve, add the torn lasagna noodles to the pot. They take a bit to cook, so keep checking. If you need to add more broth at this point to compensate for the large chunks of noodles, go ahead. We also brought another pot of salted water to a boil and cooked some additional noodles.
Ladle the soup into big bowls and top with a big dollop of ricotta right in the center! Crusty bread is perfect too!
* Any shape pasta works beautifully as well
** The soup was even better the next day, a bit thicker and richer in flavor. So go ahead and prepare a day ahead.
4 ounces ricotta
1/4 cup parmesan, grated
1/4 mozzarella, shredded
1 tablespoon basil and parsley, chopped
salt & pepper
Mix first three ingredients together and season with salt & pepper to taste.
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