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Lasagna Soup with Spaghetti Squash and Ricotta- the WINNER of #abettersoup Instagram Contest!

3 Comments 03 January 2013

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Lasagna Soup, The Jewish Hostess

 

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Thank you to all of the fabulous hostesses who contributed to #abettersoup on my Instagram contest! 

Cynthial1111 was the grand winner with the most likes! Over 60 soup recipes were contributed on Insta! Cynthia wins a pair of seamless arm warmers from Jeanette Activewear! Call Jeanette for all of your exercise clothing and exercise outerwear! Here’s a peek at her Instagram PAGE.

If you haven’t gotten into Instagram yet, then ask your kids to show you how! It’s a great way to see whats happening in a flash. Not too many words, just a photo- and swish! You are on to the next. Folllow all of your interests, and that’s it. Click off when you are done. You will definitely see tons of new recipes and table settings on The Jewish Hostess Insta page.

Click HERE for more great soup recipes contributed by The Jewish Hostess Instagram fans

@cynthial1111

Lasagna Soup with Spaghetti Squash and Ricotta

  • 2 tsp. olive oil
  • 3 c. chopped onions
  • 4 garlic cloves, minced
  • 2 tsp. dried oregano
  • 1/2 tsp. crushed red pepper flakes
  • 2 T. tomato paste
  • 1 28-oz. can diced tomatoes
  • 2 bay leaves
  • 6 c. Stock or water
  • 1/2 c. finely chopped fresh basil leaves
  • salt and freshly ground black pepper, to taste

 

  • 1 cup cooked spaghetti squash
  • 8 oz. ricotta
  • 1/2 c. grated Parmesan cheese
  • 1/4 tsp. salt
  • pinch of freshly ground pepper
  • 2 c. shredded mozzarella cheese

 

Heat olive oil in a large pot over medium heat. 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. Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Let soup simmer. Stir in basil and season to taste with salt and freshly ground black pepper.

While soup is cooking prepare the cheese.

In a small bowl, combine the ricotta, parmesan, salt, and pepper.

To serve, ladle soup in bowl, add spaghetti squash, and top with cheese mixture- yumm!

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Your Comments

3 Comments so far

  1. Thejewishhostess says:

    Use pareve Imagine brand chicken stock!

  2. sheila sutton says:

    chicken stock???????


Trackbacks/Pingbacks

  1. LaLasagna Spaghetti Squash Soup with Ricotta, lasgana, ricotta cheese, spaghetti squash, soupthedigestersdilemma.com - 14. Apr, 2014

    […] lasagna with a ricotta cheese layer but it is a pain to make. So when I saw this recipe from the Jewish Hostess, I wanted to try it right away. Three weeks later, I finally got around to making it after I made […]

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