Sunday dinner is the one night of
the week I can take my time and try out a new recipe to make for the
family. I spend a lot of time watching the Food Network, reading food
blogs and spending time on Pinterest (my latest obsession) so finding
something new and creative to cook is never difficult. I stumbled across
a recipe for lasagna soup on Pinterest last week, which was from the
blog
A Farm Girl Dabbles and could not wait to make my own version.
Lasagna Soup
For the soup::
2 T. olive oil
1 lb ground beef
3 c. chopped onions
6 garlic cloves, minced ( we love garlic)
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can tomato puree
1/4 c. good red wine ( I used
Cabernet Sauvignon)
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste
Cheese Topping:
8 oz part skim ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper
2 c. lowfat shredded mozzarella cheese
Heat olive oil in a large pot over medium-low heat. Add ground beef, and cook until brown. Add onions and
garlic, cook for about 6 minutes. Add red wine,tomato paste, oregano, and red
pepper flakes, stir well and cook for 3 to 4 minutes.
Add
pureed tomatoes, bay leaves, and chicken stock. Stir.
Bring to a boil and then reduce to a simmer for 30 - 40 minutes. Add
uncooked pasta and cook until al dente. The original recipe said not to
over cook the pasta because it would become mushy, but I prefer it that
way so I let it cook longer. Stir in basil and season to taste with
salt and freshly ground
black pepper.
While the soup is simmering, create the cheese topping by combining ricotta, parmesan and shredded mozzarella.
Once
the soup is ready, ladle a hearty helping into your bowl and top it
with some cheese-y YUM. Serve with italian bread and salad.
Serves:8
Nutritional Breakdown::
Calories: 324
Total fat: 14g
Cholesterol: 61mg
Sodium: 1,5206mg
Potassium: 856mg
Total Carbohydrate: 23g
Protein: 26g
