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Lasagna Soup
Breef-Pilz Family, Mansfield, MA
“We love soups in the cool weather. Serve this with crusty bread or garlic bread and maybe a salad, and you’ll feel like you are enjoying a wonderful Italian meal!”
Nancy Breef-Pilz
INGREDIENTS Serves 6
1 1⁄2 pounds bulk Italian sau- sage or sausage links, casings removed and meat crumbled
1 large yellow onion, finely chopped
4 garlic cloves, minced
2 teaspoons dried oregano
2 tablespoons tomato paste
1 (28-ounce) can diced tomatoes with juices
6 cups chicken or vegetable broth
2 bay leaves
Salt
8 ounces fusilli pasta
8 ounces ricotta cheese
1⁄2 cup grated Parmesan cheese
1⁄2 cup chopped fresh basil
Ground black pepper
2 cups shredded mozzarella cheese
PREPARATION
22 – TASTE OF HOME
1.
In a large soup pot over medium heat, cook the sausage, crumbling the meat with a wooden spoon, until it is no longer pink, 4
to 5 minutes. Drain off the fat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and oregano and cook, stirring occa- sionally, for 3 minutes. Add the tomato paste and cook, stirring, until well blended and the tomato paste begins to turn a rusty brown color. Add the tomatoes with juices, broth and bay leaves. Raise the heat to high and bring the soup to a boil. Stir well, then lower the heat
and simmer for 30 minutes.