I don’t know if it was the cold weather or all the cheese or the cold, rainy weather. Either way, this lasagna soup was a welcome sight at supper time.
Continue to saute the meat and onions for about five minutes or onions are soft and translucent. If you have a large amount of grease, drain most of it off, but do not rinse the meat. Then add tomato paste, red pepper flakes, and Italian herbs.
turn down and simmer for 30 minutes covered, stirring occasionally. Then it is pasta time.
Cook the pasta for a minute or two less than package direction to get the pasta to just al dente. Add salt and pepper to taste while the pasta is cooking as well. While the pasta is cooking prep your cheesy goodness.
Mix together a cup of ricotta with a 1/2 cup of Parmesan. Add some fresh cracked pepper and mix together. Add a dollop of the cheese mixture to each bowl and then pour the soup over top. If you are cheese obsessed, sprinkle some shredded mozzarella over top.
With the rain drizzling down this morning, it would be a good soup for today. Link up your favorite meal from this week.