I must confess – Whole30 came to an end a few days early. But you know what? That’s okay. Hubby and I caved with good reason – we had my in-laws here and two kid-free nights to enjoy date nights. If there’s ONE thing we both missed most throughout Whole(almost)30…it was date nights.
But I’m going to devote a whole post to Whole30, our results, my thoughts, and so on.
This post is revisiting an old favorite. I last made this recipe in December when life got crazy with pre-holiday madness and I wanted something quick and easy, but relatively healthy, too. This soup has been one of the most popular posts on my blog, dating back to 2012 when I first made it.
This soup forever makes me think of my blog bestie, Biz. I first found this recipe through Biz and like her, it has become a staple in our house. I’ve even found the perfect lasagna noodle for the soup at a local store.
As I was eating this soup in a meeting one day at work, my coworkers were oo-ing and ah-ing over it. One even went on to make it that weekend. No doubt about it, this soup is not only beautiful, but it sends the most wonderful smells wafting through the air – savory sausage, fragrant basil, herbs and a bit of spice. It’s perfection.
Hubby would argue that the cheesy goodness isn’t necessary, but to that I say, “That’s what makes it lasagna soup!” If you’re dairy-free, however, do know that this soup is still quite delicious without the cheesy goodness.
- 2 tsp olive oil
- 12 oz turkey Italian sausage, casings removed
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tsp dried oregano
- ½ 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
- ½ cup fresh basil leaves, finely chopped
- black pepper, to taste
- 8 oz low fat ricotta cheese
- ¼ 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.
Weekly Menu: January 29th – February 2nd
- Sunday: Jerk Shrimp Stew
- Monday: Thai Chicken with Spicy “Peanut” Sauce
- Tuesday: Mexican Shredded Beef Bowls
- Wednesday: Cauliflower Puree with Scallops
- Thursday: Sweet Potato Chili (from freezer)