My hat is off to you and your hubs for trying to eat a more wholesome diet. I won't even pretend that the Whole30 diet sounds like something I would try. I would rather pull my eyelids over the top of my forehead while listening to Neil Diamond's greatest hits than give up cheese or sugar or bread!
To be honest, though, I believe that dad and I enjoy a diet that is somewhat more healthy than we did when we were younger. We certainly have cut down on the amount of processed foods we eat, and we do try to be mindful of the amounts of fat and empty calories we consume. We are part of a generation that was brought up on Chef Boyardee and Tang. Probably 90% of the fruits and vegetables we had as kids came out of a can. Salad? Iceberg lettuce, period. Romaine, Bibb Lettuce or Kale would probably have been viewed with a suspicious eye as some sort of evil cold war enemy plot designed to corrupt the all-American patriotic plates of fine upstanding citizens.
Today we do what we can to eat a more wholesome diet. Cheese is a good example. While we won't eliminate cheese from our diet (that's just crazy talk), we may opt for the reduced fat varieties, and may look for alternate preparations that allow us to keep the richness and depth that cheese can add to a meal while cutting down on the amount we use. This soup is one of the results of these compromises. I came up with this soup after reading a number of recipes for something called "Lasagna Soup". Hmmm.. that sounded intriguing. What I was hoping for was something that would taste like lasagna, but would be lighter than the lasagna I normally make which uses an insane amount of mozzarella and ricotta cheeses. What I eventually came up with turned out to be what I might call "Not lasagna soup", because it really doesn't remind me too much of lasagna except for the dollop of ricotta cheese and the sprinkling of mozzarella that is added at the end. What I love about this soup is the broth - just a hint heartier than a broth, but not anywhere near as heavy as a cream based soup. The flavor of the tomatoes and chicken stock, with just a hint of cream and Parmesan cheese is a winner. Add a green salad and a loaf of homemade bread and you have real comfort food for a cold winter night.
tomato and pasta soup with three cheeses
Soup:
8 oz. farfalle pasta*
1 Tblsp. olive oil
1 lb. Italian sausage, either bulk or removed from casings (hot or mild, according to taste)
1 large onion
3 cloves garlic, minced
2 tsp. Italian seasoning
1/2 tsp. red pepper flakes
2 Tblsp. tomato paste
1 28 oz. can diced or crushed tomatoes
4 cups chicken stock
1 bay leaf
Salt and pepper
1/3 cup grated Parmesan cheese
1/4 cup heavy cream
Topping:
Shredded Mozarella
Ricotta Cheese (either whole or part skim)
Fresh basil leaves
1. Cook pasta in a large pot of boiling salted water until al dente. Remove from heat and drain well.
2. Heat olive oil in a large dutch oven. Add sausage and cook over medium heat until brown, about 4-5 minutes. Add Italian seasoning, red pepper flakes, garlic and onion. Cook about 2-3 minutes longer or until onions are translucent. Drain any excess fat. Season with salt and pepper. Finally, stir in the tomato paste, stirring and cooking until combined, about 1 more minute.
3. Stir in tomatoes, chicken stock and bay leaf. Bring to a boil. Reduce heat and let simmer until slightly reduced, about 30 minutes. Stir in pasta, Paremesan and cream. Continue to cook until heated through, about 2-3 minutes. Remove bay leaf.
4. Serve topped with a dollop of ricotta**, sprinkles of mozzarella and fresh basil leaves.
* Originally the recipes I looked for used lasagna noodles, but I personally love farfalle - the choice of pasta is yours.
** I actually prefer this soup without the ricotta - I like it topped simply with the mozarella and basil. I feel that you get a better sense of the tasty broth this way. Your dad really liked the addition of the ricotta - so each to his own taste!
