"Lasagna" soup!

I made something a bit different for dinner last night... sort of a lasagna soup, but using penne instead of flat noodles. I used sweet Italian sausage, tomatoes, green pepper, marsala wine, vegetable broth, of course onion/garlic, and a hefty amount of seasonings... then I served it with some baked, herbed ricotta cheese on top. It was really tasty!

“Lasagna” Soup






Adapted from: https://www.centercutcook.com/lasagna-soup/print/

Serve with some garlic bread for a comforting meal!


INGREDIENTS

· 1-2 tablespoons olive oil
· 1lb ground sweet/mild Italian Sausage
· ½ onion, diced
· 1 green pepper, diced
· 3 cloves/tbsp garlic, minced
· A few shakes of red pepper flakes (optional)
· ½ cup (ish) wine, red or marsala
· 2 heaping tablespoons tomato paste (about half a tiny can)
· 28 oz can diced tomatoes (I might use half diced / half crushed next time)
· 12oz uncooked pasta (I used penne)
· 5-6 cups vegetable broth (depending on desired consistency)
· Seasonings to taste: I used parsley, oregano, basil, salt, pepper, and a few shakes of MSG


For toppings:
· 1-2 cups ricotta cheese, + desired herbs (I used parsley and oregano)
· ½ cup freshly grated parmesan cheese for topping (if desired)



DIRECTIONS

NOTE: If you want to top the soup with some herbed, baked ricotta: mix the ricotta with whatever seasonings you like, place in an oven-safe dish, and bake at 350° for ~20min

1. In a large stock pot, heat the oil on medium heat and cook the Italian sausage (breaking it apart as it cooks with a cookware-safe meat chopper or wooden spoon). Remove sausage from pan and set aside, leaving at least some of the fat in the pan.

2. Add the onion and green pepper to the pan and sauté until the onions are translucent; add in the garlic and sauté until it just starts to brown

3. Stir in the red pepper flake (if desired) and allow to cook for a moment.

4. Add the wine and allow the alcohol to cook out for a bit. Add in the tomato paste and combine well.

5. Add the diced tomatoes and uncooked pasta, then the broth (I would start with 5 cups of broth – you can always add some later if you want)

6. Stir in all the seasonings. Bring the soup to a boil, then reduce the heat to medium-low.

7. Once the bubbles have calmed back down to a consistent simmer, add the cooked Italian sausage back in and allow the soup to simmer for about 30 minutes.

8. While the soup is simmering, it would be a good time to get your ricotta in the oven, if you want to use it as a topping. Baking it helps take out a little of the moisture and also allows the flavor of the herbs to permeate the cheese. If you want to serve it with garlic bread, this is also a good time to get that prepped and in the oven.

9. Make sure the pasta is cooked to your liking (simmering 30min in the sauce should be just right) and remove from heat. Serve in bowls, topped with dollops of the baked ricotta and/or freshly grated parmesan