Lasagna Soup

2 tsp. olive oil

2 bay leaves

1½ lb. Italian sausage

6 c. chicken broth

3 c. chopped onions

8 oz. mafalda or fusilli pasta

4 garlic cloves, minced

½ c. finely chopped fresh basil

2 tsp. dried oregano leaves

½ tsp. crushed red pepper flakes

8 oz. ricotta

2 T. tomato paste

½ c. grated Parmesan cheese

1 (28 oz) can fire-roasted diced tomatoes

¼ tsp. salt

2 c. shredded mozzarella cheese

?

Steps:

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bitesized pieces, and brown for about 5 minutes. 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, or until the tomato paste turns a rusty brown color. Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers.Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper. While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt and pepper. To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Helpful Hints when creating your Appetizer or beverage

• Add flavor to tea by dissolving old-fashioned lemon drops or hardmint candies in it. They melt quickly and keep the tea brisk.
• Make your own spiced tea or cider. Place orange peels, wholecloves, and cinnamon sticks in a 6-inch square piece of cheesecloth.Gather the corners and tie with a string. Steep in hot cider or tea for10 minutes; steep longer if you want a stronger flavor.
• Always chill juices or sodas before adding them to beverage recipes.
• Calorie-free club soda adds sparkle to iced fruit juices and reducescalories per portion.
• To cool your punch, float an ice ring made from the punch rather than using ice cubes. It appears more decorative, prevents diluting, and does not melt as quickly.
• Place fresh or dried mint in the bottom of a cup of hot chocolate for acool and refreshing taste.
• When making fresh lemonade or orange juice, one lemon yields about 1/4 cup juice, while one orange yields about 1/3 cup juice.
• Never boil coffee; it brings out acids and causes a bitter taste. Store ground coffee in the refrigerator or freezer to keep it fresh.
• Always use cold water for electric drip coffee makers. Use 1–2 tablespoons ground coffee for each cup of water.
• How many appetizers should you prepare? Allow 4–6 appetizers per guest if a meal quickly follows. If a late meal is planned, allow 6–8appetizers per guest. If no meal follows, allow 8–10 pieces per guest.
• If serving appetizers buffet-style or seating is limited, consider no-mess finger foods that don’t require utensils to eat.
• Think “outside the bowl.” Choose brightly-colored bowls to set off dips or get creative with hollowed-out loaves of bread, bell peppers, heads of cabbage, or winter squash.
• Cheeses should be served at room temperature –approximately 70°.
• To keep appetizers hot, make sure you have enough oven space and warming plates to maintain their temperature.
• To keep appetizers cold, set bowls on top of ice or rotate bowls of dips from the fridge every hour or as needed.

Helpful Hints when creating your Soup or salad

• If the soup is not intended as the main course, count on 1 quart toserve 6. As the main dish, plan on 1 quart to serve 2.
• After cooking vegetables, pour any water and leftover vegetable pieces into a freezer container. When full, add tomato juice and seasoning to create a money-saving “free soup.”
• Instant potatoes help thicken soups and stews.
• A leaf of lettuce dropped in a pot of soup absorbs grease from the top – remove the lettuce and serve. You can also make soup the day before, chill, and scrape off the hardened fat that rises to the top.
• To cut down on odors when cooking cabbage or cauliflower, add a little vinegar to the water and don’t overcook.
• Three large stalks of celery, chopped and added to about two cups of beans (navy, brown, pinto, etc.), make the dish easier to digest.
• Fresh is best, but to reduce time in the kitchen, use canned or frozen broths or bouillon bases. Canned or frozen vegetables, such as peas, green beans, and corn, also work well.
• Ideally, cold soups should be served in chilled bowls.
• Perk up soggy lettuce by spritzing it with a mixture of lemon juice and cold water.
• You can easily remove egg shells from hard-boiled eggs if you quickly rinse the eggs in cold water after they are boiled. Add a drop of food coloring to help distinguish cooked eggs from raw ones.
• Your fruit salads will look better when you use an egg slicer to make perfect slices of strawberries, kiwis, or bananas.
• The ratio for a vinaigrette is typically 3 parts oil to 1 part vinegar
• For salads, cook pasta al dente (slightly chewy to the bite). This allows the pasta to absorb some of the dressing and not become mushy.
• Fresh vegetables require little seasoning or cooking. If the vegetable is old, dress it up with sauces or seasoning.
• Chill the serving plates to keep the salad crisp.
• Fruit juices, such as pineapple and orange, can be used as salad dressing by adding a little olive oil, nutmeg, and honey.