Tuesday, December 6, 2011

"Don't Tweak This!"

That was SLK's comment when he had a bowl of this last night.
I told him I already tweaked the original recipe ( found on Pinterest).
Do you tweak?
I used Italian sausage instead of ground beef.
I only used a scant tsp of red pepper flakes and I
added 1 tsp of basil...what is lasagna anything without basil.
If I can get away with it,
next time I'm adding some rosemary and just a tad more garlic ;)
Lasagna Soup
Olive oil
1 pound ground mild Italian sausage
1 small-medium onion, chopped
2 Tbsp minced garlic
2 tsp dried oregano
1/2 tsp crushed red pepper flakes (scant)
1 can tomato sauce
2 bay leaves
1 tsp crushed basil
1 14-oz can diced tomatoes
6 cups chicken stock
8 oz (half a package) small pasta (not precooked)

Cheese Topping
mix together:
8 oz Ricotta cheese
1/2 cup grated Parmesan cheese
1/4 tsp salt
pinch of pepper
Sprinkle over soup and topping:
2 cups shredded mozzarella cheese

Heat a stock pot over med-high heat and add 2 Tbsp olive oil. Heat for a minute then add the onion and saute until soft. Add garlic and crumble the ground beef, cooking until no longer pink. Drain. Return meat to the pot and add tomato sauce, oregano, red pepper flakes and stir until well incorporated. Cook for about five minutes.

Add chicken stock, bay leaves and diced tomatoes. Bring to a boil and simmer for 20-30 minutes. Add uncooked pasta and cook to al dente. Do not overcook or let the soup simmer at this point as the pasta will get mushy.

As the pasta is cooking prepare the cheese topping. Mix all ingredients, except mozzarella, together and set aside.

To serve, ladle soup into bowls, add a dollop of cheese topping and sprinkle mozzarella on top.


Bob & Marilee Neff said...

YUM...this look delish!! Thanks for sharing...I printed this as fast as I could...It's our Ward Party this evening...but, this is for Thursday - for sure...

Teresa said...

I won't tweak it but I plan on Pinning it- looks yummy!

sylvia said...

This looks delicious!


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