Thursday, January 27, 2011

Happy family food, happy family and friends - Lasagna Soup

There is nothing better than walking in the door from a busy day to find the aroma of a delicious home cooked meal lingering in the air. This meal is one of those miracle meals that is savory enough for the adult palate, yet pleasingly simple to tantalize the mouths of babes.

The added plus to this meal which ties in nicely with Kerry's meal planning post from yesterday, is to double it for a planned meal at a later date. When preparing the recipe, make a double batch, freeze one to put in on your two week planner for 2 to 4 weeks from now. Keep accumulating meals this way and you end up with little fuss and lots of peace of mind for meals to come all year long.

Tonight I will serve one batch to my daughter's Girl scout troop and then in two weeks to my family at home.

The Recipe;
Lasagna Soup ( though it's thick like stew)
compliments of Family Fun Magazine's Meredith Deeds recipe 2/09
2 teaspoons olive oil
1 1/2 pounds Italian sausage (bulk or casing removed)
2 onions, finely chopped
4 garlic cloves, minced
2 teaspoons oregano
1/2 teaspoon red pepper flakes
2 Tablespoons tomato paste
1 28 oz can diced tomatoes
6 cups chicken broth
2 bay leaves
8 oz fusilli pasta (uncooked)
1/2 cup finely chopped fresh basil
8 oz ricotta cheese
1/2 grated Parmesan
1/4 teaspoon salt
Pinch of pepper
2 cups shredded mozzarella

1. In a large pot, heat olive oil, add sausage and saute, breaking it up into small pieces. until sausage is no longer pink.
2. Add onions and saute until softened.
3. Add garlic, oregano, and red pepper flakes and saute.
4. Add tomato paste and saute until rusty brown.
5. Add tomatoes with their juice, the broth, the bay leaves and bring to a boil.
6. Reduce and heat for 3o minutes.
7. Add the uncooked pasta, then increase heat to medium and boil until pasta is tender to the bite.
8. Discard bay leaves, stir in basil, season with salt and pepper to taste.
9. In a small bowl, combine ricotta, parmesan, the 1/4 teaspoon of salt and pinch of pepper.
10. To serve, place 1 1/2 tablespoons of ricotta mixture in each bowl, sprinkle with mozzarella and ladle the soup over the top. Makes about 13 cups.


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