Lasagna Soup
from A Farmgirl's Dabbles
- 2 tsp. olive oil
- 1-1/2 lbs. Italian sausage
- 3 c. chopped onions
- 4 garlic cloves, minced
- 2 tsp. dried oregano
- 1/2 tsp. 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
- 1/2 c. finely chopped fresh basil leaves
- salt and freshly ground black pepper, to taste
- 8 oz. ricotta
- 1/2 c. grated Parmesan cheese
- 1/4 tsp. salt
- pinch of freshly ground pepper
- 2 c. shredded mozzarella cheese
for the soup:
for the cheesy yum:
additional cheesy yum:
Preparation
Heat
olive oil in a large pot over medium heat. Add sausage, breaking up
into bite sized pieces, and brown for about 5 minutes. Add onions and
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. Cook for 3 to 4 minutes, or until the tomato paste turns a
rusty brown color.
Add
diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring
to a boil and then reduce heat and simmer for 30 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. You may even want to consider cooking the
noodles separately, and then adding some to individual bowls before
ladling the soup over them. This would be an especially smart move if
you are anticipating any leftovers. Right before serving, stir in the
basil and season to taste with salt and freshly ground black pepper.
While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
To
serve, place a dollop of the cheesy yum in each soup bowl, sprinkle
some of the mozzarella on top and ladle the hot soup over the cheese.
Stuffed Cheese Buns
from Yammie's Noshery
1 cup warm
water (probably somewhere between 105º and 115º. I just get it hot from
the tap. Don't get it too hot or it will kill the yeast.)
2 tablespoons yeast
2 tablespoons sugar
2 teaspoons garlic powder
1/4 cup melted butter
1/4 cup olive oil
3 cups all-purpose flour
2 teaspoons salt
-At
least 8 oz. of cheese, the more the merrier (I used chunks of mozzarella
for the inside and a mixture of shredded colby and swiss for the top. I
was just trying to use up all the forgotten chunks in the hidden
corners of the fridge)
-Parmesan cheese
-A few tablespoons of melted butter mixed with a sprinkle of garlic powder and some fresh herbs if you want.
Mix
together the yeast and water and let it sit for a couple minutes. Add
the sugar, garlic powder, melted butter, and oil. Add the flour a little
and a time, mixing in your stand mixer with a dough hook. Add the salt.
Knead for 10 minutes, in the stand mixer or by hand. Let the dough rise
in a greased bowl (I used the same bowl) covered with a wet cloth for
about 30 minutes. Preheat the oven to 375º. Divide the dough into about
20 pieces or so (you can make them as big or small as you want). Put
about a 3/4 inch chunk of cheese in each one and make sure you pinch all
the edges back up tightly. Put the pinched side down on a greased
baking sheet. Sprinkle the buns with more shredded cheese and some
parmesan cheese. Bake at 375ºF for about 11-15 minutes until the bread
is golden brown and the cheese is bubbly. Brush with the melted butter
and serve warm.
