Wednesday, March 28, 2012

My new favorite soup


I am feeling so much better this week, even though I'm still laying low.  But that doesn't mean that I don't enjoy a nice, warm, bowl of soup. Soup always makes sick people feel better.

When I was under the weather, I was searching for soup recipes and "lasagna soup" kept popping up.  I have to be honest with you, the idea of lasagna soup really didn't send me.  Who wants to eat lasagna in a bowl?  But I consider myself open minded - so I decided to give it a try.

HOLY MACAROLI.  If soup always makes sick people feel better, than this soup could probably raise the dead.  it is Just.That.Good.

A combination between a soup and a stew with rich, spiced meat, creamy and salty ricotta, and a delectable tomato base.  It was so good that I both wanted to share it with the world and keep it all to myself.  I encourage Thatmom and Thatboy to try it, all the while kicking myself for giving it away.  I stuck the leftovers in the back of the fridge so I could enjoy it for lunches when Thatboy wasn't around.

But I have no problem sharing the recipe.  Because if you make it in your home, how could I be jealous.  Actually, as I type this, I'm thinking that maybe I would be a bit jealous.  So after you make this, go ahead and send a bowl my way. 


Lasagna Soup with Basil Ricotta Cream (from REC(ession)IPIES)

1 tbsp olive oil
1 pound uncooked Italian turkey sausage
1 onion, diced
1 green pepper, diced
½ pound mushrooms, chopped
3 cloves garlic, minced
4 cups beef broth
1 14.5 oz can diced tomatoes
1 14.5 oz can crushed tomatoes
2 tbsp tomato paste
1 10 oz. package frozen spinach, defrosted and drained
1 tbsp oregano
½ tsp red pepper flakes
½ tsp dried basil
½ tsp dried thyme
Pepper to taste
2 cups mixed broken lasagna/manicotti/shell pasta
2 tbsp grated parmesan
1 15 oz container part-skim ricotta
1/2 bunch (about 6 stems) fresh basil 
  1.  Heat olive oil in a large soup bowl.  Remove sausage from casing and cook until browned (about 5 minutes).
  2. Add  veggies into the pot, and continue cooking until  the onions are translucent, about another 5 minutes.
  3. Add broth, diced tomatoes, crushed tomatoes, tomato paste and spinach, and raise heat to high. 
  4. Add spices and bring to a boil. 
  5. Add pasta and cook approximately 8-10 minutes 
  6. Meanwhile, chop basil and stir into ricotta along with the parmesan. Serve soup in bowls topped with generous dollops of basil ricotta crème.

6 comments:

  1. I've seen this around too and haven't been brave enough to try it. I guess you are changing my mind!

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  2. That looks flippin' delish and it's really cold here right now, so it would be perfect! Ugh, and I made the mistake of looking at this in class, so now my mouth is watering.

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  3. I've seen quite a few of these posted around the blogosphere but none with that basil ricotta heaven on top. This could raise ME from the dead, for sure.

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  4. Lasagna soup has not appealed to me until now!

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  5. I'm sure I would like this since I usually make a small boil of the leftover lasagne bits to enjoy while the full lasagne is cooking up in the oven.

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  6. Made this today, but of course I forgot to add the spinach. It was so warm and filling for our chilly weekend!

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