|Title:||Lasagna Soup *****|
|Category:||Soups & Salads - Clean (Only natural/organic ingredients), Vegetarian|
2 t olive oil
3 c chopped onions
4 garlic cloves- minced
2 t dried oregano
1/4 t crushed red pepper flakes
2 T tomato paste
1 can (28 oz.) fire roasted diced tomatoes
6 c vegetable stock
8 oz. mafalda or fusilli pasta
1/2 c finely chopped fresh basil leaves
Sea salt and freshly ground black pepper
8 oz. ricotta
1/2 c grated parmesan cheese
1/4 t sea salt
Pinch of freshly ground pepper
2 c shredded mozzarella cheese
|Directions:||Heat olive oil in large pot over medium heat. 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 and vegetable 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 [and noodles if cooked separately] on top and ladle the hot soup over the cheese.