My sister sent me this creative and delicious recipe that she got from a friend at her book group. I loved the concept and my sister and I made a few edits to make it kosher. It’s delicious and a lot of fun to serve. It has all the great flavors of lasagna in one bowl of soup. The original recipe came from a website called afarmgirlsdabbles.com.
2 teaspoons olive oil
3 cups chopped onions
4 garlic cloves, minced
2 teaspoons dried oregano
1/2 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 28-oz. can “fire roasted” diced tomatoes
2 bay leaves
6 cups pareve chicken stock or vegetable stock
8 oz. fusilli pasta, cooked according to package instructions
1/2 cup finely chopped fresh basil leaves
3 cups fresh spinach, optional
Kosher salt and freshly ground black pepper, to taste
for the cheesy part:
8 oz. ricotta
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
pinch of freshly ground pepper
Extra mozzarella for topping
Heat olive oil in a large pot over medium heat. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1
minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes. Add diced tomatoes, bay leaves, and stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes.
Add cooked noodles and simmer for 5 minutes or until noodles are warmed through.
Right before serving, stir in the basil and spinach. Season to taste with salt and ground black pepper.
For the cheesy part, yumminess…
In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
To serve, place a dollop the cheesy yum in each soup bowl and ladle the hot soup over the cheese. Sprinkle some of the mozzarella on top.