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Remember how I mentioned that crazy Kentucky weather? Well, it is still here. I woke up to three inches of wet, heavy snow. In the picture below it is pretty well gone but still lovely. Hard to believe that this was the biggest snow of the winter season.

Perfect day for something hearty and warming. Like lasagna soup!

Lasagna Soup

for the soup:
  • 2 tsp. olive oil
  • 1 lb ground turkey
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 2 tbsp dried oregano
  • 2 tbsp dried basil
  • 1/2 tsp crushed red pepper flakes
  • 2 tbsp tomato paste
  • 1 28-oz. can fire roasted diced tomatoes
  • 2 cans of mushrooms, drained
  • 2 bay leaves
  • 6 cups chicken stock
  • 8 oz. whole wheat rotini pasta
  • salt and freshly ground black pepper, to taste
for the cheese filling:
  • 8 oz. ricotta
  • 1/2 c. grated Parmesan cheese
  • 1/4 tsp. salt
  • 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, basil, 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. Right before serving, season to taste with salt and freshly ground black pepper.

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

To serve, place a dollop of the cheesy filling in each soup bowl (I think of it as a cheesy pot at the end of a food rainbow), ladle the hot soup over the cheese, and sprinkle some of the mozzarella on top. Serve with garlic bread and a nice salad.