Lasagna Soup
- 1 tablespoon oil
- 1 pound Italian sausage, casings removed
- 1 onion, diced
- 2 cloves garlic, chopped
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon fennel seeds, crushed
- 4 cups chicken broth
- 1 (28 ounce) can diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon oregano
- 1 bay leaf
- salt and pepper to taste
- 1/2 pound pasta
- 4 ounces ricotta
- 1/2 cup parmiginao reggiano (parmesan), grated
- 2 cup mozzarella, shredded
- 1 handful basil, chopped
- Produce
- Basil (1 handful)
- Bay leaf (1)
- Garlic (2 cloves)
- Onion (1)
- Oregano (1 teaspoon)
- Tomatoes (1 (28 ounce) can)
- Meat
- Italian sausage (1 pound)
- Canned Goods
- Chicken broth (4 cups)
- Tomato paste (2 tablespoons)
- Cooking & Baking
- Fennel seeds (1/2 teaspoon)
- Oil (1 tablespoon)
- Red pepper flakes (1/2 teaspoon)
- Salt and pepper (1)
- Pasta & Grains
- Pasta (1/2 pound)
- Dairy
- Mozzarella (2 cup)
- Ricotta (4 ounces)
- Other
- 1/2 cup parmiginao reggiano (parmesan), grated
Preparation
Read recipe preparation on closetcooking.com
Social Stats
57.8Rating
1-100
1-100
47Tweets
233Facebook
Shares
Shares
1,602StumbleUpon
Views
Views
0PinterestPins
Recipe Stats
Published January 3, 2012 (1 year ago).
271 people saved this recipe.
