Lasagna Soup
59
- Prep Time20 mins
- Total Time45 mins
- Makes6 servings
Photo: Roberto Caruso
Enjoy all the lasagna flavour you love in far less time with this tasty deconstructed version!
Ingredients
1 tbsp olive oil
1 onion, thinly sliced
1 garlic clove, minced
1 370-mL jar roasted red peppers, drained and chopped
1 tbsp granulated sugar
1/4 tsp salt
1 600-mL bottle passata (tomato puree)
3 cups no-salt chicken broth
2 cups water
2 cups fetuccia riccia, broken into bite-sized pieces (or similar broad, curly noodle)
basil, optional
Meatballs
250 g mild Italian sausages, casings removed
1 egg
1/2 cup plain bread crumbs
1 tbsp olive oil
1/2 cup shredded mozzarella
Instructions
Heat a large saucepan over medium. Add 1 tbsp oil, then onion. Cook until onion is golden brown, about 5 min. Add garlic, then roasted peppers, sugar and salt. Season with fresh pepper. Cook for 2 min.
Pour in passata. Purée mixture in pot using a hand blender, or in a blender in batches, until smooth. Pour in broth and water. Bring to boil, then add pasta. Continue boiling, covered, until pasta is tender, 10 to 12 min.
Using your hands, combine sausage meat with egg and bread crumbs in a medium bowl. Roll into about 30 ¾-in. meatballs. Heat a large non-stick frying pan over medium. Add 1 tbsp oil, then meatballs. Cook, stirring and shaking pan often, until meatballs are golden all over and cooked through, 6 to 8 min.
Ladle soup into bowls. Top with meatballs. Sprinkle with mozzarella and basil.
Nutrition (per serving)
Calories 377, Protein 16g, Carbohydrates 39g, Fat 17g, Fibre 2g, Sodium 878mg.
Tip
If you can’t find fettuccia riccia, 2 cups of broken-up lasagna noodles will do just fine.
Originally published in the Today’s Parent November 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen. Photo: Roberto Caruso.
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