Farfalle Lasagna Soup

 

Soup Season is upon us, and Texas is seeing her first cold front of the year this weekend! What better way to welcome much-awaited cooler weather than a steamy pot of Farfalle Lasagna Soup? This soup checks all the boxes: savory, hearty, filling, high-protein, better-as-the-days-go-by, flavorful. A slight variation from the Lasagna Soup with Ricotta Dumplings in the AWRP cookbook, but sometimes ya have to cook with what ya have in the pantry/fridge and hope for the best! Safe to say, we’ll have this recipe on repeat this winter. Enjoy!

Elements

(1) 3-POUND CHUCK ROAST, CUT DOWN TO 2 POUNDS OF CUBED MEAT

1 YELLOW ONION, finely diced

2 TABLESPOONS WHISKWELL TEXAS PECAN OIL

1 CAN WHOLE TOMATOES

3 TABLESPOONS TOMATO PASTE

1 CUP TOMATO SAUCE

1 BOX BEEF BROTH

2 TEASPOONS ITALIAN SEASONING

1 TEASPOON GARLIC SALT

1 CUP RICOTTA CHEESE

2 TABLESPOONS PARMESAN CHEESE, FINELY GRATED

16 OUNCES ORGANIC FARFALLE PASTA

4 QUARTS WATER, FOR PASTA

1 TEASPOON SEA SALT

1 TABLESPOON WHISKWELL TEXAS PECAN OIL

1 BUNCH PARSLEY OR 6 BASIL LEAVES, CHOPPED

MORE PARMESAN FOR TOPPING

Directions

  1. Place a medium dutch over over medium-low heat and add pecan oil; add and saute onion.

  2. Add a meat grinder attachment to your stand mixer and grind the meat into a bowl.

  3. Add ground meat to the sauted onions, turn the heat up to meadium-high, and brown the meat.

  4. Once browned, add whole tomatoes, tomato paste, and tomato sauce; stir to combine, breaking apart the tomatoes as your stir.

  5. Add beef broth and seasonings; stir to combine.

  6. Let mixture simmer for about 5-7 minutes.

  7. While the mixture simmers, add water to a large pot over high heat; add sea salt and oil.

  8. Once boiling, add the pasta; boil for 9-11 minutes.

  9. Using a small springform scoop, add the ricotta to the meat sauce evenly; stir to combine.

  10. Drain the water off of the pasta and spoon tender pasta into the soup.

  11. Add chopped parsley or basil and stir.

  12. Lightly cover and reduce heat to medium-low; simmer for 10-15 mintues to allow flavors to combine!

  13. Serve hot topped with freshly-grated parmesan cheese and fresh herbs.

Tips for Storing and Freezing:

REFRIGERATE: STORE AIRTIGHT AT 40°F OR BELOW FOR 3-4 DAYS.

FREEZE: FREEZE FOR UP TO 3 MONTHS FOR BEST QUALITY, PREFERABLY WITHOUT PASTA OR CHEESE.

REHEAT: WARM GENTLY OVER MEDIUM-LOW HEAT UNTIL IT REACHES 165°F.

RESTORE CONSISTENCY: ADD A SPLASH OF BROTH OR FILTERED WATER AS THE PASTA ABSORBS LIQUID.

KEEP IT CREAMY: ADD RICOTTA, MOZZARELLA, OR PARMESAN AFTER REHEATING FOR THE BEST TEXTURE.

Pro Tip: If making ahead, cook and store the pasta separately to prevent it from becoming mushy.

 
Melissa ChildressComment