Thursday, April 7, 2016

Lasagna Soup

Hi, I think we can all agree that spring has not quite sprung yet.  I made soup the other night while wearing a sweater and boots. In April. It was horrible because all I really want is an iced coffee i.v. and to sit out on my back porch.

FYI, it wasn't really horrible. It was delicious.  I can't wait to eat the leftovers.  It will make you a little bit glad that there is still a chill in the air. P.S. I had a cheese rind in the freezer just waiting for a soup like this! If you happen to be this lucky, plop that rind right in the broth.

Lasagna Soup
Adapted from Pinch of Yum

1 head of garlic
2 tbsp olive oil
1 small onion, diced
1 tsp dried oregano
1/2 tsp red pepper flakes
2 tbsp tomato paste
1 28 oz. can diced tomatoes
6 cups chicken or vegetable broth
1/2 tsp salt
1 cup zucchini, diced
2 cups pasta, I used radiatore
1 cup ricotta
1/2 cup parmesan cheese
1 tbsp lemon juice
1 tsp dried parsley
several leaves of fresh basil, chopped

1. Preheat oven to 400 degrees. Cut a little off the top off the garlic head, drizzle with 1 tbsp oil.  Wrap in foil and roast for 30 minutes.
2. In a large pot heat 1 tbsp oil over medium heat and cook onions until translucent. Add oregano, red pepper flakes, and tomato paste.  Stir well to incorporate and cook 3-4 minutes.
3. Add tomatoes, broth, and bring to a boil.  Reduce heat and simmer 30 minutes.
4. Take a few ladles of the soup and put into a blender with the roasted garlic. Blend until smooth and add back into the soup.
5. Add pasta and zucchini, cook until pasta is tender.
6. In a small bowl mix ricotta, parmesan, lemon juice, parsley, and basil.
To serve: drop a few tablespoons of ricotta mixture into bowls of soup

Warm up these chilly April nights.

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