And we begin with…a major favorite

Welcome to Sconnie Sustenance! Just for fun, I have decided to share my amateur adventures in cooking with…whomever visits this random place. I do emphasize amateur; I don’t really know what the hell I’m doing, but I’m decent at following directions, and so far that’s served me pretty well in this endeavor 🙂 I hope you enjoy the recipes and if you try them out yourself, please comment and let me know how it turns out!

Lasagna Soup. Mmmm, this is a very, very popular dinner at our house. Even when we’re trying not to eat meat, we can’t resist this dish. It’s easy to make and the flavors are just fantastic. (It sounds obvious, but choose your sausage with care; don’t just go grabbing the first one you see.) It’s good to eat with a nice crusty bread or a salad, but honestly, we usually eat it sans any kind of side…it’s that filling, and it’s that delicious.

Lasagna Soup

(adapted from 300 Sensational Soups)

Soup Ingredients:

*2 tsp olive oil

*about 1 pound Italian sausage

*1 large onion, diced

*2 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 (or just regular diced tomatoes if that’s what you have)

*2 bay leaves

*6 cups chicken stock

*8 oz fusilli pasta

*1 tbsp dried basil

*salt and freshly ground black pepper, to taste

Cheesy Yum Ingredients:

*8 oz. whole-milk or part-skim ricotta

*1/2 cup grated Parmesan cheese

*pinch of freshly ground pepper

Directions:

Heat olive oil in a large pot over medium heat. Chop sausage into about 1/2-inch pieces and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for just a minute. Add tomato paste and stir until it all turns a rusty dark red.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat; simmer for 30 minutes. Meanwhile, cook pasta according to package directions in a separate pot. Prepare the cheesy yum in a small bowl by combining all 3 ingredients.

To serve, place a generous serving of the cheesy yum at the bottom of a bowl, then add pasta, and then soup on top of it all.

Notes:

I personally find that the cheesy yum recipe sometimes needs to be doubled to suit my needs. It’s kind of the best part.

If you’re looking to do fewer dishes at the end of the night, you can cook the pasta along with the soup in that large pot; however, be warned that this may get the pasta rather soggy, especially if you have leftovers.

Enjoy!!

(I promise my photos will improve. I’m a newb.)

Image

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