Vegetarian Lasagna Soup

Monday, January 23, 2012

Soup for dinner is so comforting when the weather outside is cold and dark! Another reason that I love soup is because it is so easy to add tons of vegetables and no one will notice! The key is having a food processor to dice the veggies up into tiny pieces. I let my food processor do all the work for this Lasagna Soup!
I saw this Lasagna Soup recipe on A Running Tale and I was inspired to make it Vegetarian!

This is my version of Lasagna Soup, Pioneer Woman Style with lots of pictures!

Start out with 2 Field Roast Sausages and 1 onion
Roughly chop and place in food processor
Process until finely ground
Place a large stockpot over medium heat. Add a small drizzle of olive oil and add the onion/field roast mixture to the pot. Allow mixture to cook until onions are soft and translucent.
Now add 3 carrots, 2 celery stalks, and 3 cloves of garlic to the food processor and process until finely minced
Add vegetable mixture to the pot and continue to cook for about 10 minutes.
Add 2 heaping tablespoons of tomato paste and continue to cook over medium heat.
Add 1 can of Fire Roasted Diced Tomatoes to the food processor

Process until few lumps remain
Add to the pot along with 1.5 teaspoons oregano and 2 bay leaves
Stir and add 6 cups of No-Chicken Broth. I really like broth because unlike most vegetable broths, this No-Chicken Broth does not contain tomato so the taste is much milder and more like chicken broth. I intend to make a big batch of my own soon but until then this works great!
Reduce heat to a simmer, cover, and allow to cook for about 30 minutes. After 30 minutes turn the heat back up to medium and add 1 box of quinoa pasta to the soup and cook per directions of pasta. You want to do this step right before serving so that the noodles do not turn to mush!

(I forgot to get pictures of these steps)

While pasta is cooking combine 1 cup of parmesan cheese, a 15oz container of ricotta cheese, and a sprinkle of salt and pepper.

Place ricotta mixture at the bottom of your bowls and ladle the soup around it. As with any soup, you should definitely serve some crusty bread to go with it!


Vegetarian Lasagna Soup

2 Italian flavor Field Roast sausages
1 Onion
3 Carrots
2 Celery stalks
3 Garlic cloves
2 Heaping Tbsp Tomato Paste
1 Can Fire Roasted Tomatoes (28oz)
2 Bay Leaves
1.5. Tsp Oregano
6 Cups No-Chicken Broth
1 Box of Quinoa Pasta (8oz)

1 Cup Parmesan Cheese
1 Container Ricotta Cheese (15oz)
Salt and Pepper to taste

1 comment:

Sonja said...

Ok, Keri. That looks sooo good!! I totally want to try it. You are totally inspiring!