WHAT’S COOKING: Savory Soup, Greens and Flatbreads – Oh My!

By Sam Johnson

Sam’s Lasagna Soup

• ½ Pound of Sweet Italian Sausage
• 5oz of ground beef
• 5oz of Chopped pepperoni
• 4 Cloves Garlic, Chopped
• 1 teaspoon dried Oregano
• 1 Chopped Onion
• 1 15oz Can of tomato paste
• 2 15oz Can of Crushed tomato
• 6 Cups Chicken Broth
• ½ Cup of sliced basil + some for garnish
• 1/3 Cup of Parmesan cheese (+ topping)
• ¼ Cup of heavy cream
• 1 Container of Ricotta Cheese for topping
• 8oz of Lasagna noodles broken in pieces

Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain; drizzle with olive oil and toss.

Meanwhile, heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion and cook, stirring, until softened, about 4 minutes. Add the sausage, ground beef, garlic and oregano and cook, stirring and breaking up the sausage with a wooden spoon, until the sausage is browned, about 3 minutes. Add the tomato paste and cook, stirring, until darkened, about 2 minutes. Lastly add chopped pepperoni.

Add the chicken broth, tomatoes and 1 cup water; cover and bring to a simmer. Uncover and cook until slightly reduced, about 10 minutes. Stir in the noodles, basil, parmesan and heavy cream; simmer 2 more minutes.

Divide the soup among bowls. Top with ricotta and sliced basil.

“This is one my favorite soups as the weather turns chilly. and warm the soul and heart insure all in Keswick will enjoy.”

Samuel Johnson,  Deputy Director of Cullinary | 1776