The past few weeks have been absolutely insane at work. It seems as though ever since Mr. Prevention returned from his business trip to China, I’ve spent more time at work than home. It’s a good thing I love my job!
The last 2 weeks, especially, have been go-go-go. There were numerous evenings I would work all day, help facilitate cooking classes or diabetes programming in the evenings, and hop in the car around 8pm to drive an hour to hockey. I would play for an hour and head home, 40 minutes. Shower and collapse into bed.
It’s ironic that I am actually the type of person that loves to be busy. My ideal work day is jam packed, but my evenings allow time for relaxation, cooking, exercising, and…sleep! But my love for being busy is a spectrum and I’ve been running on fumes. This holiday week couldn’t have come at a better time.
I’ve adapted to the lack of time by planning meals that are either quick or that can be made ahead of time. Last night, dinner was made on Sunday and baked last night. Tonight’s dinner I threw together in the crock pot last night and it’s cooking as I type. I’ve always said that I need to incorporate more quick meals and crock pot meals, but I feel like I’ve hit the quick meal/make-ahead meal jackpot lately. And busy or not, who doesn’t love a home-cooked meal without carving out an hour each night to make dinner?
Lasagna Soup piqued my interest back when Pinterest exploded with its new popularity. But it wasn’t until Biz’s near demand that her readers make this recipe that I followed suit. I’m not one to argue with Biz…the woman has great taste in food. I know this through the many, many recipes I’ve made based on her suggestion over the years we’ve been blogging and following one another. This recipe was no different.
Realistically, this is a one-pot meal ready in 40 minutes from start to finish. If you have the time, feel free to simmer the broth longer before adding the pasta as the flavor will deepen. Even without, this soup is flavor-packed and sure to please…just about anyone!
2 tsp olive oil
12 oz turkey Italian sausage, casings removed
1 onion, chopped
3 garlic cloves, minced
2 tsp dried oregano
1/2 tsp crushed red pepper flakes
2 Tbsp tomato paste
1 (28 oz) can fire-roasted diced tomatoes
2 bay leaves
6 cups low-sodium chicken broth
8 oz broken up lasagna noodles or fusilli pasta
1/2 cup fresh basil leaves, finely chopped
black pepper, to taste
8 oz low fat ricotta cheese
1/4 tsp salt
pinch of freshly ground black pepper
2 oz (1/2 cup) 2% mozzarella cheese
Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite-size pieces and brown for 5-6 minutes. Add onions and cook until softened, about 5-6 minutes. Add garlic, oregano and red pepper flakes. Cook for 1 minute.
Add tomato paste and stir well to incorporate. Add diced tomatoes, bay leaves and chicken stock. Stir to combine all ingredients. Bring to a boil and then reduce heat and simmer for 10 minutes.
Add uncooked pasta and cook until al dente, about 10 minutes.
Meanwhile, prepare the cheesy goodness. In a small bowl, combine the ricotta, salt, pepper, and mozzarella; stir to combine.
Add the basil and pepper to the soup; stir. To serve, place a dollop of the cheesy goodness in each soup bowl and ladle the hot soup over the cheese.
Yield: 8 servings (about 1 1/2 cups each with 2 heaping tablespoons cheesy goodness)
Nutrition Information (per serving): 270 calories; 7.8 g. fat; 38 mg. cholesterol; 465 mg. sodium; 31.9 g. carbohydrate; 3.4 g. fiber; 16.9 g. protein
Result: A new favorite soup? I immediately added this to next week’s menu at the hospital…I think the staff and visitors will be ALL over this one. The cheesy goodness is shockingly amazing. Very simple, but quite the touch to really make this soup resemble lasagna. Mr. Prevention gobbled this up and gave it 2 thumbs up, as well. Quick to make and a one-pot meal. Kid-approved, too, I’d have to imagine! If you don’t have the fresh basil, skip that part or add a teaspoon of dried. Enjoy!
Two days til Turkey Time!