Hi Housewives!

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.

RHC