Thursday, October 1, 2009

Lasagna Soup for the Soul

Cooked Kstead's favorite tonight...lasagna soup! Today really felt like Fall and what a perfect meal to have on a chilly day. You can choose any small pasta you would like. I started off making this about a year ago with farfalle but Kstead suggested ditalini tonight. You can find it at any grocery store.

Lasagna Soup
Serves ~6
1 large onion, diced
5 links of mild Italian sausage, remove casing
2 cups dry ditalini pasta
1/2 teaspoon dried oregano
1/2 dried basil
1/2 teaspoon Italian seasoning
1/2 teaspoon minced garlic
1/4 teaspoon red pepper flakes
1 can fire roasted crushed tomatoes
1 can tomato sauce
4 cups chicken broth
Grated Parmesan cheese and/or provolone cheese to garnish

In a large pot over medium-high heat, add sausage and cook until browned - crumble the sausage as you go with a wooden spoon. Add the onions and cook for 3 minutes. Mix in the garlic, basil, oregano, red pepper flakes and cook for 1 minute. Pour in broth, tomato sauce, and fire roasted crushed tomatoes. Bring to a boil and add in the pasta. Simmer soup until the pasta has cooked - about 12 minutes.

To serve, place diced provolone cheese in the bottom of the bowl and pour soup over top. Or sprinkle with Parmesan cheese over soup.

Okay...this picture may be a year late but the fact that I am still making this after a year's post means that this is still damn good ;)