Today’s recipe is for Lasagna Soup! I know, I know the thought of it sounds, well ummm, gross. The looks of it are also not one of the most appetizing but I am always looking to try some new things. I get bored of the same old stuff so when my friend and co-worker Sue told me her sons go crazy for this I was game to give it a try.
- About 10 lasagna noodles, broken into pieces
- 1-2 tablespoons of extra virgin olive oil
- 1 onion chopped
- 5 cloves of chopped garlic
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 4 cups low-sodium chicken broth
- 1 15-ounce can crushed tomatoes
- 1/2 cup chopped fresh basil, plus a few leaves for topping
- 1/3 cup grated cheese – I prefer pecorino romano blend but you can use parmesan
- 1/4 cup half and half
- Meatballs (however you make yours)
- Ricotta cheese, for topping
- Salt and Pepper to taste
Bring a large pot of salted water to a boil. Add the noodles and cook until al dente or however you prefer them.
Meanwhile, heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the onion and cook until softened. Add your meatballs and brown. Then, add your garlic and oregano and cook for a few minutes. Add the tomato paste and cook, stirring for about 2 minutes. Add your chicken broth, tomatoes and 1 cup of water. Cover and bring to a simmer. Uncover and cook for another 10 minutes. When reduced and ready to serve add your noodles, basil, grated cheese and half & half and simmer for about 2 more minutes. Add salt and pepper to taste.
Serve the soup into bowls. Top with a tablespoon of ricotta, a leave or 2 of fresh basil and if you wanted sprinkle some more grated cheese on top. Enjoy!
We enjoyed this dish. It was something different. Next time, I may just brown chop meat and not make meatballs with it. You can also use sausage out of the casing instead of chopped meat or meatballs.