Easy and Delicious Lasagna Soup
If you love lasagna (like I do) and also love soup (also like myself) then you will love this week’s Soup of the Week! It’s quite wonderful.
It’s quite a wonderful concept, turning a casserole into a soup. I have to say you almost wouldn’t know a difference except that the soupiness of it all makes for a quite wonderful texture since sometimes lasagna can be quite dry if it isn’t done properly and so the soup version lends itself quite nicely to staying moist.
Which is fabulous.
Then you add the cheese. Oh the cheese. In a way it reminds me a little of French Onion Soup, how you get all that cheese and while you love the delicious onions and everything, what you really want in every single bite, is the cheese. This gives you that same feeling.
Warm, delicious, comforting cheesiness.
And of course if you’re like my dad, you’ll some bread to go with it. If that’s the case then you’d better check out this simple recipe for delicious homemade artisan bread.
- 1½ pounds sausage
- 1 whole medium onion, diced
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon dried basil
- ¼ teaspoon coriander
- ½ teaspoon turmeric
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 4oz can tomato paste
- 1 28oz can diced tomatoes
- 6 cups beef stock
- 4 cups fresh spinach, chopped
- 8 lasagna noodles, broken
- ½ pound mozzarella (I make my own from our goat's milk so I dice it up, but use what you like shredded or cubed small - just so it can melt when you can put it in your bowl)
- 8 oz whole milk ricotta cheese
- 2 tablespoons fresh basil, minced
- In a large dutch oven or stock pot, brown the sausage over medium high heat, breaking it up as it cooks.
- Once most of the pink is gone, add the onion, garlic, oregano, basil, coriander, turmeric, salt and pepper.
- Next add the tomato paste and stir it around a bit just to break it up, then pour in the diced tomatoes and stock. Bring to a boil, then reduce heat and allow to simmer about 15-20 minutes (the longer it simmers, the more flavor it will have but do what you have time for!)
- In a medium mixing bowl, combine the mozzarella, ricotta and basil and set aside.
- Add the broken up lasagna noodles and spinach and cook until al dente.
- To serve, ladle a serving into each bowl and spoon a some of the cheese into the middle of it.
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