Tuesday, December 11, 2012

New Recipe

The Morning was cold at about 28 degrees. I left the house to stop for the discussion meeting at the club house. The off to Wally's to pick some things up for a new recipe.

Came home and threw everything in the crock pot. It was supposed to be like a soup type thing but it was more condensed. But it sure was good. Some times when you change a recipe to crock pot it comes out a little different but like I said it was good. I guess if you cook the pasta separately it would keep it from absorbing all the juice. I would have preferred turkey Italian sausage but of course Wally didn't have any. I also left out things like crushed red pepper

Lasagna Soup

Yield: 8 servings
for the soup:
2 tsp. olive oil
  • 1-1/2 lbs. Italian sausage
  • 3 c. chopped onions
  • 4 garlic cloves, minced
  • 2 tsp. dried oregano
  • 1/2 tsp. crushed red pepper flakes
  • 2 T. tomato paste
  • 1 28-oz. can fire roasted diced tomatoes
  • 2 bay leaves
  • 6 c. chicken stock
  • 8 oz. mafalda or fusilli pasta
  • 1/2 c. finely chopped fresh basil leaves
  • salt and freshly ground black pepper, to taste
for the cheesy yum:
8 oz. ricotta
  • 1/2 c. grated Parmesan cheese
  • 1/4 tsp. salt
  • pinch of freshly ground pepper
additional cheesy yum:
2 c. shredded mozzarella cheese


Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.
Hope you enjoy.
Good Night All


  1. Sounds good, but these recipes make too much for me and I don't have enough freezer space for leftovers.

  2. Sounds yummy with all that cheese! No pictures?? (pout) Dishes like this seem to be even better the next day or 2.

  3. All my recipes start with 'set you microwave to...'. Such is the life of a bachelor.

  4. Good morning Teri,
    Sometimes they can be cut down. I cut this one down a little but it still made to much. Sending some to my Sister. I will revise tonight for less.
    Thank you for visiting.

    Hi Sunny,
    When I revise tonight I will add the picture LOL
    Happy you stopped by.

    Hi John,
    Believe me I would much rather live your way. But I guess once in a while a good home cooked meal would be nice if someone else cooked it.
    Always nice to see you here.

  5. I always like the recipes folks share during the holiday time!

    Maybe I should start making one day a week a recipe day!

  6. Hi Jim,
    I think that would be a great idea. You are always making such good stuff.

    Thank you for coming by I always enjoy your visits.

  7. Oh, my! Sounds like a perky, soul satisfying treat on a chilly day!

  8. Hello tinycamper,
    Ifigured since the weather changed something like soup is always nice.
    Thanks for stopping by.

  9. Wow, that sounds delicious. I will have to try this.

  10. how did it come out? now make some calvalasitas!! for christmas eve!!! Yes!!! LOL