Lasagne Soup

Here’s a fast and fun way to get the taste of classic lasagne on the table without the fuss of layering and baking.  You start with canned tomatoes, sausage and pasta to make the soup.  Then put a spoonful of ricotta cheese in each bowl, add the soup and then broil the cheeses on top of the bowls of soup.

Customize the soup according to your own taste by using your favourite sausage, adapting the cheeses or try one of the many gluten free pastas we offer at Reesor’s.

Lasagne Soup
6-8 servings

Ingredients:
•   1 Tbsp olive or canola oil
•   1 to 1 ½ lb. sausage with the casing removed (or use ground meat)
•   2 onions, finely chopped
•   2 tsp garlic, minced
•   2 tsp dried oregano
•   1 tsp dried basil
•   1/4 tsp red pepper flakes
•   2 Tbsp tomato paste
•   28 oz. can of diced tomatoes, with juice
•   3 cups chicken broth
•   1 cup water
•   2 bay leaves
•   8 oz curly pasta or about 10 lasagna noodles broken into pieces
•   8 oz ricotta cheese
•   1/2 cup Parmesan cheese, grated
•   2 cups mozzarella cheese, shredded
•   salt & pepper to taste

Preparation:
Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain; drizzle with a little oil and toss to prevent sticking.

Meanwhile, heat 1 tablespoon oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion and cook, stirring, until softened, about 4 minutes.  Avoid browning the onion.

Add the sausage, garlic, oregano and basil and cook, stirring and breaking up the sausage with a wooden spoon, until the sausage is browned, about 5 minutes, until no longer pink. Drain any fat if necessary.

Add the tomato paste and cook, stirring, until darkened, about 2 minutes.  Add the chicken broth, tomatoes and 1 cup water; cover and bring to a simmer. Uncover and cook until slightly reduced, about 20-30 minutes to blend the flavours.

Season with salt and pepper to taste.

Stir in the noodles and simmer 2 more minutes.

In a bowl stir together the shredded mozzarella and the grated Parmesan.

To serve:
Spoon a tablespoon of ricotta in the bottom of each soup bowl. Divide the soup among bowls, pass the grated cheeses and let the soup melt the cheeses.

If you have oven-safe bowls you can broil the two-cheese blend:
Preheat broiler and place oven-safe bowls on a baking sheet. Spoon ricotta, and ladle soup into bowls and top each bowl with the Parmesan and mozzarella blend. Place under broiler with oven door cracked for 3-5 minutes until cheese browns, watching carefully.

Let cool for a few moments before eating.