:contest Lasagna Soup with Garlic Crostini :rectnt

Lasagna Soup with Garlic Crostini
Posted for SOUP :contest
I don't like soup, I'll eat chowder if it's made fresh, but other than that...soup is my very least favorite thing to make or eat. That said, this is great, very versitile and it freezes well too.

For Soup:
1 pound ground turkey, sausage or chuck (or any combination you like, if you use ground beef, do not use anything leaner than 90/10)
1 onion, minced
4 cloves garlic, minced (You could halve this if you are not a garlic lover)
2 Tablespoons firmly packed brown sugar (I will use only 1 Tablespoon if using Chuck or sausage, 2 Tablespoons when using turkey or chicken)
1 (32-ounce) box low sodium chicken broth
2 (14.5-ounce) can petite diced tomatoes
1 (15-ounce) can tomato sauce
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon basil (I usually double this amount but it's up to the cook, I use only fresh herbs from my garden, so it's sometimes hard to translate to dried)1/2 teaspoon salt
2 cups broken lasagna noodles broken into pieces no smaller than half dollar size is best (Any type of
short/thick noodle would work)
5 ounces of fresh grated Parmesan cheese (not the
stuff in the green can, please, lol)
2 cups shredded mozzarella cheese (or if you'd
rather have a bit of a "crust" use slices)
6 ounces of ricotta cheese (optional, see note)
For Garlic Crostini:
1 thin baguette
1/2 cup extra-virgin olive oil
3 cloves smashed garlic
Salt and freshly ground black pepper


In a large Dutch oven, combine Meat, onion and garlic.
Cook over medium-high heat for 5 to 6 minutes, stirring occasionally until meat is almost browned and crumbles (No need to cook completely till no longer pink, as it will cook in the soup).
Drain well.
Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt.
Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes.
Add noodles, and simmer until noodles are tender.
Remove from heat and stir in Parmesan cheese.
Preheat broiler.
Ladle soup into 6-8 ovenproof bowls.
Evenly sprinkle with mozzarella cheese.
Broil soups, 6-inches from heat, 3 to 4 minutes, until cheese is browned and bubbly.
Add a garlic crostini slice on top.
Serve immediately.

For the Crostini:
Preheat oven to 350F.
Cut bread into 1/4-inch round slices.
Place on baking sheet and brush each slice with olive oil.
Season with salt and pepper; place in oven and bake until golden and crisp, about 15 minutes.
Remove from oven and let cool slightly.
Rub each side with smashed garlic cloves.
*Note, you can also wrap the garlic cloves in a lightly oiled piece of foil, seal tightly and bake them along with the bread, let cool then "smear" on bread.
You want to break the bulbs apart into a few cloves per foil wrap, to speed up their cooking time.
If you'd rather do them whole, allow for 30-40 minutes depending on size.
Once cooled you can literally squeeze out the garlic, almost like a paste.

Posted by Jen in CO (email)
*Optional: I can't have lasagna without Ricotta, so I make my own, extra thick with no salt, just for this recipe, and put a heaping tablespoon in the bottom of the bowls before adding the soup. You might want to try some with and some without, as the Ricotta gives it a more creamy texture and taste. I've also served it at the Bistro, with the Ricotta on the side and people have added it afterwards, with good reviews. Personal preference. If you are interested, this is the recipe I use for Homemade ricotta, it's very basic and pretty much the universal recipe, I leave out at least half the salt for most recipes, as you can always salt to taste. I am including this link, because I think the pics, show just how easy it is to make and the taste is heavenly, once you make your own homemade, you'll never go back. One note, do NOT use skim or low fat milk, it will not come out as expected, use whole milk only.
I have no affiliation with this website or blog, just sharing it for information purposes only and thought the tuitorial was good.

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