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Lasagna Stoup Recipe

   
 

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     Lasagna Stoup

Category   Salads - Soups - Sidedishes
Sub Category   None
Preptime   50 minutes

Ingredients
1/2 lb. hearty pasta (rotini or penne work well)
1 Tbls. olive oil
16 oz. ground meat (beef, pork, turkey, or Italian sausage)
1 onion, diced
2 cloves garlic, minced
1/4 to 1/2 tsp. red pepper flake, optional
2 tsp. dried oregano
1 tsp. dried basil
Salt and pepper to taste
 
4 cups chicken broth
1 28 oz. can fire roasted diced tomatoes
2 Tbls. tomato paste
1 cup cottage or ricotta cheese
1/2 tsp. garlic powder
1 tsp. dried parsley
1/2 c freshly shredded Parmesan cheese
2 1/2 cups shredded mozzarella cheese

Instructions
In a large stock pot, heat the oil on medium heat and cook the Italian Sausage, breaking it apart as it cooks with a wooden spoon). Remove sausage from pan and set aside, draining any excess fat.
Add the onion to the stockpot and sauté until translucent. Then add in the garlic and red pepper flakes (if using), and stir for one minute.
Stir in chicken broth, diced tomatoes, uncooked pasta, tomato paste, oregano, basil, salt, and black pepper. Bring the soup to a boil, then reduce the heat to medium-low. Add the cooked meat back into the pan and allow the soup to simmer for about 30 minutes.
Pre-heat your broiler. Make the cheese topping by combining cottage or ricotta cheese, garlic powder, parsley, Parmesan cheese, and mozzarella cheese. To serve, spoon about 1-2 cups of soup in oven safe bowls. Spread some of the cheese mixture over the top and broil for a few minutes, or until the cheese is all melted and bubbly. Keep a close eye on the bowls of soup as the cheese melts so that it doesn’t burn. Serves about 6


Originally Submitted
10/19/2015





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