Italian Sausage

I saw this recipe a couple of months back for a ravioli soup and knew I had to try it. Well I am never one to really “follow” a recipe so I mixed things up and created a tortellini soup. Tortellini are far less doughy so you have these fabulously light cheese filled pillows floating around in a rich creamy tomato soup and then of course some big hearty chunks of sausage in the mix as well. This soup was phenomenal! My four-year-old son gobbled it up and he is usually kind of weird about soups (I think it is a texture thing). This recipe made a massive pot, which allowed us to have a full dinner and then also freeze a bunch for future meals. Tuscan tortellini soup is perfect for a chilly winter day and is so quick and easy to prepare. I could go for a big bowl of it right now!

INGREDIENTS
2 lb ground Italian sausage
4 tbsp butter
1/2 onion, finely diced
1 tbsp garlic, minced
28 oz can crushed tomatoes
28 oz can petite diced tomatoes
4 c chicken broth
1 tsp salt
1/2 tsp garlic powder
4 c half & half
1 c heavy cream
6 oz bag baby spinach leaves, chopped
18–20 oz fresh four cheese tortellini (I got two 9 oz packages.)
1 c parmesan cheese, shredded
croutons

STEPS

Brown the sausage over medium-high heat in a VERY large soup pot.
Once the meat is about halfway cooked add the butter, onion, and garlic and cook until the union is soft and transparent.
Add the crushed tomatoes, diced tomatoes, chicken stock, and chopped spinach.
Bring to a boil and add salt and garlic powder.
Boil for 10 minutes making sure to stir frequently.
While the soup is boiling cook your tortellini in a separate pot per package instructions and drain.
Add the half & half and heavy cream to the pot and simmer for 10 minutes.
Stir in the parmesan and cooked tortellini until the cheese is melted.
Transfer the soup to a bowl using a ladle.
Top with croutons and additional parmesan cheese.

Recipe adapted from Kleinworth & Co.

My last recipe post was for very fabulous ratatouille. Well if you are like me you probably had leftovers. The leftovers can be used for a whole plethora of things but my favorite has to be lasagna. I love the big hearty pieces of vegetables cooked together with Italian sausage and some rich cheeses. This ended up being the best lasagna I have ever had! You can make one large lasagna in a 9” x 13” baking dish or two small ones in 8” x 8” dishes. I opted to make 2 so that I could freeze one for another night. That means I get to enjoy this delish dish twice! Oh lucky me! Gotta love this French meal turned Italian.

Note: When I make lasagna I like to double up the noodles on the top and bottom layers. I feel like it helps hold it together better for ease of serving. This requires that you cook one and a half boxes of noodles since just one isn’t enough for this method. If you don’t want to double up then one box is completely adequate.

INGREDIENTS
1 lb Italian sausage
15 oz can tomato sauce
4 c leftover ratatouille
1 1/2 boxes wavy lasagna noodles
15 oz container ricotta cheese
1/4 c fresh basil chopped
salt and pepper
4 c mozzarella, shredded

STEPS

In a large skillet brown your sausage and drain off any excess grease.
Add tomato sauce and ratatouille to skillet and warm through over medium heat.
While the ratatouille is heating through cook your lasagna noodles according to the package instructions, drain, and separate.
In a small bowl combine the ricotta, basil, salt and pepper.
Preheat oven to 400º.
Prepare a 9” x 13” baking dish with butter or cooking spray.
Cover the bottom of the baking dish with a layer of the cooked noodles and then place a second layer of the cooked noodles on top of that going the opposite direction.
Spoon in about 1/3 of your ratatouille sauce over your lasagna noodles and spread evenly.
Top sauce with half the ricotta mixture and sprinkle a handful of the mozzarella over the top of the ricotta.
Place a single layer of noodles over the ricotta and spoon in about 1/3 of your ratatouille sauce over your lasagna noodles and spread evenly.
Top sauce with half the ricotta mixture and sprinkle a handful of the mozzarella over the top of the ricotta.
Top the lasagna with cooked noodles and place a second layer of the cooked noodles on top of that going the opposite direction.
Spoon remaining sauce over the top and sprinkle with remaining cheese.
Bake for 25–30 minutes or until the top is bubbling and the cheese is golden brown.
Allow to cool for at least 10 minutes before serving.