Wednesday, October 22, 2014

Peek In My Kitchen: Lasagna Soup recipe

As we venture into cooler Fall weather, "Soup Season" officially commences in Casa de Nenonen. There is arguably nothing more comforting than a pot of soup simmering on the stove top as the temperatures begin to plummet. 

Here is a peek at our dinner table this evening.  As this recipe is one that my family requests repeatedly, I figured that I would share.  The flavor of lasagna without the calories and hassle... this recipe is tasty and easy!

 Italian Lasagna Soup


2 Tbsp extra virgin olive oil, divided
1 lb lean ground beef (I often sub ground turkey)
1 large yellow onion, diced (2 cups)
4 garlic cloves, to taste, minced
4 cups low-sodium chicken broth
1 (14.5 oz) can Petite Diced Tomatoes (I use no-salt added)
1 (14.5 oz) can Crushed Tomatoes (I use no-salt added)
2 1/2 Tbsp Tomato Paste (I use no-salt added)
1 3/4 tsp dried basil (can use fresh, if on hand)
3/4 tsp dried oregano (can use fresh, if on hand)
1/2 tsp dried rosemary, crushed 
1/2 tsp fennel seeds, crushed
1/2 tsp dried thyme 
1 1/2 Tbsp chopped fresh parsley, plus more for garnish
Salt and freshly ground black pepper, to taste
8 lasagna noodles, broken into bite size pieces (6.5 oz)
1 1/4 cups shredded Mozzarella Cheese (5 oz)
1/2 cup Grated Parmesan Cheese (2 oz)
8 oz ricotta cheese


Heat one tablespoon olive oil in a large pot over medium-high heat. Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain majority of fat from beef and set aside. Heat remaining 1 Tbsp olive oil in pot, add chopped yellow onion and saute until it begins to soften, about 3 minutes. Add in garlic and saute 30 seconds longer. Add in chicken broth, Petite Diced Tomatoes, Crushed Tomatoes, Tomato Paste, basil, oregano, rosemary, fennel seeds, thyme, parsley, the cooked ground beef and season with salt and pepper to taste. Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.

Meanwhile, prepare lasagna noodles according to directions listed on package (don't overly salt the water as some of the water will be added to the soup later). Reserve 1 cup pasta water before draining pasta.

Add cooked pasta to soup along with 1/2 cup - 1 cup pasta water as desired. In a mixing bowl, using a fork, stir together Grated Parmesan Cheese with ricotta cheese.

Ladle soup into bowls, dollop each serving with a large scoop of the cheese mixture, sprinkle shredded Mozzarella Cheese and chopped parsley. Serve warm.

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