When I saw this recipe for lasagna soup I could not wait to get in the kitchen and adapt it to my gluten free needs. It so deliciously creamy and cheesy. The perfect comfort soup for yet another Polar Vortex this winter.
This recipe makes about 8 servings so I was able to set some aside in the freezer to enjoy later. I can't wait!
Ingredients:
8 oz pasta of choice, I used gluten free small seashell
1 tbsp olive oil
1 lb Italian sausage, casing removed
3 cloves garlic, minced
1 onion, diced
2 tsp oregano
1/2 tsp crushed red pepper flakes
2 tbsp tomato paste
6 cups chicken broth
1 28-oz can fire roasted diced tomatoes
2 bay leaves
salt and black pepper, to taste
1 cup shredded mozzarella cheese
1/4 cup fresh basil leaves, chiffonade
For the ricotta mixture
8 oz ricotta
1/2 cup grated Parmesan
salt and black pepper, to taste
Directions:
1) Cook pasta according to package instructions.
2) Meanwhile, in a small bowl, combine ricotta, Parmesan, salt and pepper, to taste. Set aside.
3) Once the ricotta mixture is complete, heat
olive oil in a Dutch oven or large pot over medium high heat. Add
Italian sausage to the skillet and cook until browned, about 3-5
minutes, making sure to crumble the sausage as it cooks; drain excess
fat. Add garlic, onion, oregano and red pepper flakes. Cook, stirring
frequently, until onions have become translucent, about 2-3 minutes.
Stir in tomato paste until well combined, about 1 minute.
4) Stir
in chicken broth, diced tomatoes and bay leaves; season with salt and
pepper. Bring to a boil; reduce heat and simmer until slightly
thickened, about 30 minutes. Stir in pasta.
5) Serve with a heaping spoonful of the ricotta mixture then with mozzarella and basil as you please.
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