Did you know that I haven’t posted a main course meal since November 30th!
I’ve just been so wrapped up in cookie making, and bark making, oatmeal eating, and crisp slow cooking that I haven’t had time for dinner. I mean I’ve eaten dinner. I just haven’t made something that has the rock star quality to appear on the blog.
You know I only bring you guys the best!
But that all changed last night. B-I-G time.
So ok, I know it sounds kind of weird at first. To some it just sounds down right wrong. Yes, I’m speaking of my husband. When I said I was making lasagna soup he just stared at me. Blankly. With a hint of disgust.
Then he said, “Like with lasagna ingredients?”
“And lasagna noodles?”
“There’s even ricotta cheese?”
“Sounds kind of weird”
And of course, like always, we know how the story ends. Husband doesn’t trust wife. Wife makes soup. Soup is delicious. Husband raves about how good soup is. Husband goes back for second bowl. Wife secretly gloats to herself that she is always right. Anyone else have these types of scenarios.
They’re starting to become a regular in my house. Duh-winning!
My favorite part about this soup was that towards the end of the bowl my ricotta blob was so gooey and melty and scrumptious. Best. Bite. of. my. Life. And yes, I said ricotta blob. See the above scenario again if you still have doubts.
Another plus is that there’s tons of leftovers (which always seems to happen to me since there’s only two of us and I cook for 10 people. Any one want to come over?) It might be another two weeks before you see a main course dish again since I’ll be eating this soup every night until it’s gone.
adapted from A Farm Girl’s Dabbles
1teaspoon olive oil
6 links Italian Chicken Sausage
1/2 red onion, chopped
3 garlic cloves, minced
2 teaspoons dried oregano
2 tablespoons tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 cups chicken stock
8 oz. mini shells pastas
5 sheets of lasagna noodles broken up in to 2 inch sections
1 cup spinach leaves
salt and freshly ground black pepper, to taste
for the ricotta blob:
8 oz. ricotta
1/2 cup shredded Colby cheese blend
1/4 tsp. salt
pinch of ground pepper
2 cups shredded Colby cheese
Heat olive oil in a large pot over medium heat. Add sausage and break up into to small, bite sized pieces, browning for 5 minutes. Add in onions and cook for 2 more minutes. Add garlic, oregano, and tomato paste, stirring well to make sure that paste is fully incorporated and cook for another 3 minutes.
Add the diced tomatoes, bay leaves, and chicken stock and stir to combine. Bring soup to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook for 8 to 10 minutes, or until al dente. Stir in spinach and season to taste with salt and pepper.
While the pasta is cooking, prepare the ricotta blob by place ricotta, cheese, salt and pepper in a small bowl and mixing to combine (I just combined everything in to the ricotta container so that I could store the leftovers easily).
To serve, scoop some of the ricotta blob in to each soup bowl, ladle the soup over the blob and the sprinkle with extra cheese.