During my time in between jobs, I tried a few new recipes. Mostly, I tested them in my kids during the 3 months my husband commuted. My husband is not a big soup fan so it was perfect timing when a friend of mine posted this recipe on facebook. The only problem is that my son thinks he hates lasagna! He actually used to love it but had a stomach virus the night mommy forced him to take one bite. He had been complaining and arguing the whole time that his tummy didn’t like lasagna. Being the great mom that I am, I told him he was required to at least try it. Thirty minutes later, this mom was cleaning up a HUGE mess. :O
Solution: we call this yum-yum soup! He LOVES IT! I just have to be careful and not slip up by calling it the real name, lol. I have made it several time and made it quicker and quicker. I usually need quick and easy recipes. Soup has never been on that list, until now. I thought it might be fun to post some delicious recipes, modified for the working mom. I posted the exact recipe but marked through the ingredients I omitted. My family is not into spicy foods so you can see that I basically took out most of the spices. The regular sausage and herbs gave it enough flavor for us, but try the original version if you like it spicier or just add in a couple each time you test this recipe.
I did modify the instructions. I may have committed huge foodie faux pas, but I saved time and still ended up with an AMAZING meal. I love, love this recipe. So do my kids. Here is the proof:
Lasagna Soup (original recipe from A Farm Girls Dabbles)
2 tsp. olive oil
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. dash of crushed red pepper flakes
2 T. tomato paste
1 28-oz. can
fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta (I used farfalle or “bowtie”…highly approved by my kiddos)
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste
for the cheesy yum:
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper
2 c. shredded mozzarella cheese
Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown. Add garlic, oregano, and red pepper flakes. Cook for about 60 seconds. Add tomato paste and stir. Cook until the tomato paste turns a rusty brown color…or looks well heated.
Add diced tomatoes, bay leaves, and chicken stock. Stir. Bring to a boil and then reduce heat and simmer for a few minutes.* Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. Right before serving, stir in the basil.
While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, and salt. To serve, ladle the hot soup in bowls, place a dollop of the cheesy yum in each soup bowl, and sprinkle some of the mozzarella on top.**
* The original recipe called for letting the soup simmer for 30 minutes after boiling before adding the pasta. I have tried it this way and also added the pasta shortly after bringing it to a boil. Honestly, I could not tell a big difference. If you have the time to let it simmer and enjoy the amazing aroma, go for it, but in a pinch, add that pasta, mama!
** The original recipe called for adding the dollop and cheesy yum and mozzarella before ladling the soup over it. I liked it better with the cool cheese in the middle of the hot soup and so did my kids.
Source: A Farm Girl Dapples, adapted from 300 Sensational Soups by Carla Snyder and Meredith Deeds, as seen in the February-April 2011 edition of At Home with Kowalski’s magazine