Lasagna Soup

*SOURCE: http://www.cookingclassy.com/2013/12/lasagna-soup/*

Prep Time: 5 minutes

Cook Time: 35 minutes

Yield: About 5 servings

Ingredients

• 2 Tbsp extra virgin olive oil, divided
• 1 lb lean ground beef
• 1 large yellow onion, diced (2 cups)
• 3 - 5 garlic cloves, to taste, minced
• 4 cups low-sodium chicken broth
• 1 (14.5 oz) can petite diced tomatoes
• 1 (14.5 oz) can crushed tomatoes
• 2 1/2 Tbsp tomato paste
• 1 3/4 tsp dried basil
• 3/4 tsp dried oregano
• 1/2 tsp dried rosemary, crushed
• 1/2 tsp fennel seeds, crushed
• 1/2 tsp dried thyme
• 1 tsp granulated sugar
• 1 1/2 Tbsp chopped fresh parsley, plus more for garnish
• Salt and freshly ground black pepper, to taste
• 8 lasagna noodles, broken into bite size pieces (6.5 oz)
• 1 1/4 cups shredded mozzarella cheese (5 oz)
• 1/2 cup finely shredded parmesan cheese (2 oz)
• 8 oz ricotta cheese

Directions

• Heat one tablespoon olive oil in a large pot over medium-high heat. Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain majority of fat from beef and set aside (you can drain it all if you want it to be healthier I just like the little bit of flavor a small amount of the fat gives). Heat remaining 1 Tbsp olive oil in pot, add chopped yellow onion and saute until it begins to soften, about 3 minutes. Add in garlic and saute 30 seconds longer. Add in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, fennel seeds, thyme, sugar, parsley, the cooked ground beef and season with salt and pepper to taste. Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.
• Meanwhile, prepare lasagna noodles according to directions listed on package, reserving 1 cup pasta water before draining pasta.
• Add cooked pasta to soup along with 1/2 cup - 1 cup pasta water as desired. In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.
• Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley (you can help the cheese melt better by cooking in the microwave after dolloping over soup for a bit or you could put the soup in oven safe bowl, top with cheese mixture and set under broiler to melt well. Or just stir into very hot soup and it should melt well). 

Scoglio (Seafood Pasta)

*SOURCE: http://everybodylovesitalian.com*

My mouth is watering just looking at the picture.  Sprinkle a little grated cheese on top and you are in heaven. make sure that you are using the freshest ingredients possible when dealing with seafood.  Make sure the clams and mussels are still alive.  Discard any clams or mussels if the shells do not open. They are best when coked fresh.

Make sure to use a white wine that you like.

Scoglio (Seafood Pasta)
Ingredients
2 tablespoons olive oil
2 garlic cloves, crushed
1 (16-ounce) can whole Italian tomatoes
Salt and freshly ground black pepper, to taste
1 teaspoon Sicilian oregano (optional)
1 pound dry spaghetti
2 tablespoons plus 2 teaspoons olive oil, divided
4-6 medium size scallops
1/4 teaspoon salt
1/4 teaspoon pepper
8 medium-size peeled shrimp
1 spring fresh oregano
1 sprig fresh thyme
8 mussels
8 clams
1/2 cup white wine
Preparation
MAKE SAUCE:
1. Heat oil in a saucepan over medium heat. Add garlic to oil and cook, stirring, until golden brown. While garlic browns, pour tomatoes into a bowl; break them up using clean hands. Once garlic is browned, add tomatoes and their juices. Add salt and pepper (and oregano if using).
2. Simmer over low heat for 45 minutes, adding water to keep the sauce from becoming too thick. The sauce should be a rich red color. If it turns brick red, it’s too thick.
MAKE PASTA:
1. Cook pasta according to package directions. Drain, reserving 1 cup cooking water.
2. Heat 2 tablespoons oil in a large skillet. Season scallops with salt and pepper; cook over medium high heat, about 2–3 minutes per side, until golden brown on each side. Remove and set aside.
3. In the same pan, cook shrimp until they just turn pink, about 1–2 minutes. Remove and set aside.
4. Add reserved pasta water to pan along with oregano and thyme. Simmer for 10 minutes to create a fish broth, scraping the bottom of the pan with a spatula to release the caramelized bits left over from sautéing into the broth.
5. Once the broth is ready, add mussels with remaining 2 teaspoons oil and cover. Cook 2–3 minutes, removing mussels as soon as they open. Set aside. Repeat with the clams, cooking about 4 minutes. Remove and set aside.
6. Strain the remaining fish broth through a sieve and return to the same pan. Add wine and simmer over medium heat, 2–3 minutes, to burn off the alcohol. Add scallops back to the pan. Then add 1⁄2 cup pomodoro sauce. Add shrimp and a little more pomodoro sauce. Add pasta to the saucepan, stirring to coat with pomodoro sauce. Simmer 2–3 minutes and fold clams and mussels into the pasta. Serve immediately.