Easy, peasy, throw-it-in, souped up lasagna. One of our favorite pastas becomes a hearty, indulgent, hot soupy bowl of deliciousness just like that!
South of the border, in the ol' USA, our neighbours are unofficially celebrating January, as National Soup Month. Perfectamundo! I'm so borrowing this. Who wouldn't, right?!
Besides that, here in the Okanagan we're into one of the coldest, snowiest, winters that anyone can remember. Bring on the soup!!
This time around, we're talking ladles of hot soup that overflow with all the spicy, comforting, goodness of one of our all time favorite pasta dishes. Yup! Perfectly al dente, broken shards of lasagna basking in a tomato-y broth brimming with those most loved Italian flavours that we so often crave when we want that comfort food that warms our tummies and soothes our souls. Mama Mia!
But it keeps getting better. Lasagna Soup comes together easy peasy, quick and teasy. Bonus!
And then, oh yes, and then, after just a bit, when your soup is already ready you get to throw in some chunkers of good mozzarella that get all dramatic, in all the right ways. Ooey, gooey, cheesy, soupy comfort, in a bowl.
And I don't think it's my imagination, but either way I just have to mention that possibly, if you listen closely, this soup can be heard whispering, "have your way with me!"
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Delightfully inspired by one of my fave food blogs, Half Baked Harvest,
for The Last Wonton. Thanks Tieghan!
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SPICY LASAGNA SOUP ~ 6 Servings
3 tablespoons extra virgin olive oil
1 medium sweet onion, chopped
1 poblano pepper, seeded and chopped
1/2 pound ground beef
1/2 pound spicy Italian sausage meat
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
4 plump garlic cloves, minced
4 cups good quality chicken broth, or chicken bone broth
1 can (28 ounce) crushed tomatoes
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons chili powder
Pinch of baking soda
1/2 cup whipping cream
10-12 lasagna noodles, broken into pieces
1 1/2 cups good quality mozzarella, cut into smallish chunks
(my favorite for it's glorious melty-ness is TreStella)
Heat olive oil in a large pot or dutch oven over high heat. Add onion and cook until softened, and starting to get golden brown edges. Stir in poblano pepper pieces and cook about 3 minutes more, adjusting the heat if cooking too fast.
Add the ground beef and sausage. Season with salt and pepper. Add garlic and cook, breaking up meat as it cooks, until browned all over, about 10 minutes.
Add chicken broth and tomatoes. Stirring add brown sugar, Worcestershire, basil, oregano, chili powder and baking soda. Cook about 20 minutes until thickened slightly, adjusting heat as necessary.
Stir in the cream and cook until warmed through, 5-10 minutes.
Meanwhile, boil the lasagna pieces until just al dente. Drain and add to the soup, stirring to evenly combine. Ladle hot soup into bowls, throwing a few mozzarella pieces into each bowl. Serve with a smile, and a quiet Ta Da!