Lasagna Soup

Lasagna Soup | windykitchen

Am I the only one who automatically word-associates lasagna with Garfield? I think it’s because we didn’t have lasagna much when I was growing up (as my mom has issues with ricotta cheese), but I sure did read read Garfield comic books over and over and over.

Even better than Garfield, though, was Calvin and Hobbes. I loved Calvin and Hobbes. But who didn’t, really? It’s one of those things you can’t dislike. Like lasagna! (sorry mom) Or Tina Fey. Or The Shawshank Redemption.

[Or the Geico camel!]

[PS if you like Calvin and Hobbes, click here]

[PPS if you like Garfield OR you think it’s stupid, click here. It’s creepy.]

Oh man, where were we?

Lasagna! And Calvin and Hobbes.

With regard to the latter, today is opening day for the new Calvin and Hobbes documentary, Dear Mr. Watterson. Apparently it’s in theaters and simultaneously on “on demand” – ? I don’t totally know how to find it yet, but I’m really excited to see it!

And with regard to the former — lasagna soup! Genius idea, right? The soup itself is is a standard sausage-tomato-pasta mashup, but then you pour it over this cheesy ricotta+mozzarella+amazing mixture, and it basically rocks my face off. Assuming that’s still a thing people say, of course.

Lasagna Soup | windykitchen

LASAGNA SOUP (slightly adapted from Prevention RD)

Ingredients for the soup:
2 tsp olive oil
16 oz turkey Italian sausage, casings removed
1/2 white onion, chopped
3 garlic cloves, minced
2 tsp dried oregano
1/2 tsp crushed red pepper flakes
2 tbsp tomato paste
1 28-oz can fire-roasted diced tomatoes
2 bay leaves (optional)
6 cups low-sodium chicken broth (I used veggie broth)
1/2 lb broken up lasagna noodles or fusilli pasta
1/2 cup fresh basil leaves, finely chopped
salt and pepper to taste

Ingredients for the cheesy goodness:
8 oz part-skim ricotta cheese
salt and pepper
1/2 to 3/4 cup shredded mozzarella cheese

1. Heat olive oil in large pot over medium heat. Add sausage, breaking up into bite-size pieces. Brown 5-6 minutes. Add onions and cook until softened, then add garlic, oregano, and red pepper flakes, cooking an additional minute or two.
2. Add tomato paste, stirring well to incorporate. Add diced tomatoes, bay leaves (if using) and chicken stock. Stir to combine all ingredients. Bring to a boil and then reduce heat to simmering. Let simmer about 10 minutes.
3. Add uncooked pasta and cook until al dente, about 10 more minutes. Meanwhile, prepare cheesy goodness by mixing ricotta, salt and pepper and mozzarella in a small bowl.
4. When soup has finished cooking, add basil and season to taste with salt and pepper. To serve, place a dollop of the cheesy goodness in each bowl and ladle hot soup over cheese.

This was tasty and comforting, and best of all — it all cooks in one pot! Beat that, suckas!

Lasagna Soup | windykitchen


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