"Warm up with a bowl of classic lasagna soup, including the best Italian flavors mixed with tender pasta, tomatoes, ground beef, and ricotta cheese topping."
Happy Labor Day for those of you in the states!
I hope you’re enjoying your three-day weekend as much as we are.
Aside from some errands on Saturday, we were able to celebrate in prime nerd style, lounging around and wasting the day away playing Diablo III and Final Fantasy FFXIV.
Oh no, did I lose you on that last sentence?
How about this – I also spent the long weekend checking off another item on my cooking to do this: lasagna!
Well, sort of, anyway.
Keeping with the “lazy weekend” theme, I opted to whip up a soup version of The Boyfriend’s favorite Italian dish.
It also doesn’t hurt that I’ve been craving a good, hearty soup for the past few weeks, probably because I’m hopelessly (and shamelessly) pining for fall to hurry up and get here.
Phoenix doesn’t really have a “fall” – it’s more like a late summer that suddenly dives right into winter – but there’s still that two week period where the air is just crisp enough to warrant a light jacket.
So I pretended that’s what the weather was like outside while I sat at the kitchen table, enjoying my lasagna soup and watching the dogs play in the yard.
Made for a really peaceful afternoon.
As for the soup itself – it really does taste like lasagna!
All the best Italian flavors (oregano, basil) with tender fusilli pasta mixed with ground beef, and an ultra cheesy topping that really brings all the flavors home.
With just the two of us here, we were able to snack on this soup for a few days – and it was awesome.
Looking forward to making this one again when the weather really does cool down!
- 1-2 lb ground beef
- 1 tbsp olive oil
- 2 cup onion chopped
- 2 tsp garlic minced
- 1 1/2 tbsp oregano fresh and chopped (or 2 tsp dried)
- 1/2 tsp crushed red pepper flakes
- 2 tbsp tomato paste
- 28 oz diced tomatoes 1 large can or 2 medium cans
- 2 bay leaves
- 6 cup chicken stock
- 10 oz fusilli pasta
- 1/2 cup basil fresh and finely chopped
- 1 pinch salt to taste
- 1 pinch pepper to taste
- 8 oz ricotta
- 1/2 cup parmesan cheese grated or shredded
- 1/4 tsp salt
- 1 pinch pepper to taste
- 2 cup mozzarella cheese
- 1 tbsp basil fresh and chopped, for garnish (optional)
- In a large skillet, brown and crumble ground beef over medium heat. Drain excess grease.
- Place ground beef in a large spaghetti pot allow pot to warm up over medium heat (you can discard the skillet). Once pot is hot, add olive oil and chopped onions. Cook until onions are fragrant and translucent, about 6-8 minutes.
- Add in garlic, oregano, and crushed red pepper flakes. Cook for 1 minute, stirring frequently.
- Add tomato paste and stir thoroughly until all ingredients are tinted with a red hue. Cook for another 3-5 minutes or until tomato paste turns a rusty brown color.
- Stir in diced tomatoes, bay leaves, and chicken stock. Bring sauce to a boil and allow to simmer for 30 minutes.
- Add fusilli pasta directly to soup and cook to package directions until al dente, typically 10-12 minutes.
- Before serving, mix basil, salt, and pepper (to taste) in with the soup.
- In a small bowl, add ricotta, parmesan cheese, salt, and pepper. Use the back of a spoon to mix the ingredients together by pressing the cheese down and around the sides.
Putting it all Together
- When serving, sprinkle a bad of mozzarella cheese on the top of the soup, then spoon 1/4 cup of ricotta cheese mixture on the mozzarella. Sprinkle with more fresh basil, if desired.