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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