Lasagna Soup

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 or cottage cheese

1/2 c. fresh grated Parmesan cheese

pinch of freshly ground pepper

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. Stir in 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.

Servings:  8

Source:  adapted from 300 Sensational Soups by Carla Snyder and Meredith Deeds, as seen in the February-April 2011 edition of At Home with Kowalski’s magazine

Susie's Awesome Sausage Lentil Soup

One of my all-time favorite restaurants is Carrabba's. And one of my favorite things to eat there is the Sausage Lentil soup. I have searched all over the internet and found about 6 recipes for it, none are identical so I took bits and pieces of all six of them and created my OWN recipe out of the lot of them. And it tastes JUST like that soup, so now I don't have to wait till we go out for dinner, I can make it whenever I am craving it. Of course, it makes a pan big enough to feed an army so we'll be eating it all week, but since it seems like everyone in the whole family likes it that shouldn't be too difficult. In case anyone is interested, I'll post it here. You may want to cut it in half to make a more reasonable sized pan full. (This recipe, as posted, makes a HUGE pot, about 8 quarts.)

Ingredients:

• 4 Tbs. Olive oil
• 1 cup finely chopped onion
• 1 ½ cup grated carrot (I use one package pre-grated, which is more)
• 4 stalks chopped celery
• 2 garlic clove, minced
• 2 lbs bulk Italian sausage, spicy hot
• 1 28 oz. can diced tomatoes
• 3 quarts chicken stock (stronger than broth)
• 2 lbs lentils, rinsed and picked over
• 2 tbs. vinegar
• 1 tsp dried basil
• 4 bay leaves
• 1 ½ tsp. salt
• 1 tsp ground black pepper
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp dried red pepper flakes
• 1 tsp fennel seeds

Heat olive oil in large soup pot. Add onion, carrot, celery, garlic, and sausage to the pot. Saute, stirring often, until sausage is cooked through. Break up sausage into small bits as it cooks. Add the remaining ingredients to the pot. Bring to a boil, then reduce heat and simmer 1 hour. Remove bay leaves. Puree slightly with stick blender. If no stick blender is available, remove 1/3 of soup and puree in blender and return to pot.
Top with freshly grated parmesan cheese and serve with a thick slice of crusty bread.