
I am unquestionably not Betty Crocker in the kitchen and finding a meal my whole family will enjoy is sometimes painstakingly difficult. My son (15 months) is such a finicky eater that I'm usually having to prepare his meal separate from everyone else. Well this is where FamilyFun magazine and FamilyFun.com have become my favorite sources for kid friendly meal ideas. My son happens to enjoy eating pasta and it seems to be one of those foods that not only is yummy but is actually fun for him to eat. Keeping his attention long enough to have him actually ingest the food instead of flinging it on the floor can be tricky. I decided to prepare the Lasagna soup featured on page 95 of February FamilyFun Magazine and used my family as the human guinea pigs. I did make some variance in the recipe. Instead of using Fusilla pasta I used a whole grain enriched Rotini. Rotini is slightly bigger and thicker so it keeps its firmness a little better in a soup than Fusilla. I also replaced the Italian sausage with turkey sausage and the ricotta with cottage cheese. I'm not to fond of pork products so I usually tend to replace that ingredient with a poultry product. Preparation was fairly easy. I used my food processor for the chopped onions, chopped basil, and shredded mozzarella which saved some time and possibly my fingers. The whole prep from beginning to bowl serving took roughly about 35 minutes. Not to bad considering how many ingredients are actually included in the soup.The verdict. The whole family loved it! Even my sweet food shooter actually enjoyed it. I did drain the soup broth from his portion so it was easier for him to eat and better for me during cleanup. The only thing else I would change in the recipe is to heat the ricotta/cottage cheese before pouring the soup over it. It tended to cool the soup slightly and did not blend as well as I would have liked. Besides that it absolutely was a hit and a make again recipe! Recipe plus picture borrowed and credited to FamilyFun Magazine and FamilyFun.comRECIPE INGREDIENTS: |
 | 2 teaspoons olive oil |
 | 1 1/2 pounds Italian sausage (bulk or with casings removed) |
 | 2 onions, finely chopped |
 | 4 garlic cloves, minced |
 | 2 teaspoons oregano |
 | 1/2 teaspoon red pepper flakes |
 | 2 tablespoons tomato paste |
 | 1 (28-ounce) can diced tomatoes |
 | 6 cups chicken broth |
 | 2 bay leaves |
 | 8 ounces fusilli pasta |
 | 1/2 cup finely chopped fresh basil |
 | 8 ounces ricotta |
 | 1/2 cup grated Parmesan |
 | 1/4 teaspoon salt |
 | Pinch of pepper |
 | 2 cups shredded mozzarella |
1. In a large pot, heat the oil over medium heat. Add the sausage and sauté, breaking it up into small pieces with a wooden spoon, until the sausage is no longer pink, about 5 to 7 minutes. Drain any excess fat from the pot. Add the onions and sauté until softened, about 6 minutes. Add the garlic, oregano, and red pepper flakes and sauté for 1 minute. Add the tomato paste and sauté until the paste turns a rusty brown, about 5 minutes. Add the tomatoes with their juice, the broth, and the bay leaves and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes.
2. Add the pasta, then increase the heat to medium-high and boil the soup until the pasta is tender to the bite, following the time recommendations on the pasta package. Discard the bay leaves, then stir in the basil. If desired, season with salt and black pepper to taste.
3. In a small bowl, combine the ricotta, the Parmesan, the 1/4 teaspoon of salt, and the pinch of pepper. To serve, place about 1 1/2 tablespoons of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top. Makes about 13 cups.
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