Italian 'lasagne' soup
- Jane Kennedy - One Dish. Two Ways.
- Jun 9, 2015
- 1 min read
Lasagne is a favourite in our house but sometimes it's just a bit too heavy. I do love the flavour combo though and so do the kids. They also love soup. This soupy lighter version works really well ... and can be served with or without the pasta for grown-ups.
INGREDIENTS
1 tablespoon olive oil
3 garlic cloves, crushed
1 onion, chopped
6 italian pork sausages
1 teaspoon dried oregano
800g tinned chopped tomatoes
1 litre chicken stock
200g dry pappardelle
salt
low-fat mozzarella, grated, to serve
INGREDIENTS FOR ADULTS
60g ricotta
1/2 lemon, zested
freshly ground black pepper
flat-leaf parsley, chopped, to serve
METHOD
Heat the olive oil in a large saucepan over a medium heat. Sauté the garlic and onion until translucent. Squeeze the sausage meat out of the skins and crumble the meat into the saucepan. Do not break it up too much - stir it around gently until it is just brown, about 3-4 minutes. Add the oregano and tomatoes and simmer for 5 minutes.
Pour in the stock and bring to the boil. Reduce the heat and simmer for about 30 minutes. Add the pasta and cook for another 10 minutes, or until the pasta is al dente. Season with salt.
BOWL ONE
Ladle the soup into the kids' bowls, top with a little mozzarella and serve.
BOWL TWO
Combine the ricotta, lemon zest and pepper in a bowl.
Ladle the soup into the adults' bowls and top with small dollops of the ricotta mixture. Sprinkle with some parsley and serve.
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