Wednesday, June 22, 2011

Lasagna Soup

1 lb. ground beef 1 large onions, chopped
4 garlic cloves, minced
2 tsp. dried oregano
1 tsp. crushed red pepper flakes
3 oz. tomato paste
1 28-oz. can diced tomatoes
6 c. chicken broth
8 oz. pasta
1/2 c. finely chopped fresh basil leaves
salt and ground black pepper, to taste

Cheese Mixture
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper

2 c. shredded mozzarella cheese

In a large pot over  medium heat cook beef, be sure to break it into small pieces. Brown beef and add onions, cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate.

Add diced tomatoes and chicken broth. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Stir in basil and season to taste with salt and black pepper.

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

To serve, place about 1/3 C of the cheese mixture in each soup bowl, ladle the hot soup over the cheese  and sprinkle some of the mozzarella on top.

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