Lasagna Soup
15
This soup has definitely made its way around the blogosphere (and Pinterest). I debated posting it, assuming you’ve already seen it, but we really loved this soup so I not only wanted to share it with you in case you hadn’t seen it, but also make sure it’s in my archives, so I remember to make it again!
This soup is precisely what it purports to be—lasagna in soup form. The base is made with Italian sausage, herbs, tomatoes, and pasta. Then you put a dollop (okay, maybe like 3 dollops) of a ricotta-parm-mozzarella mixture in each bowl to make this truly lasagna-y (<—very technical culinary term). The soup is both flavorful and hearty, and is easy and pretty quick to make, too.
As with all pasta soups, the pasta will continue to absorb the broth even after it’s done cooking. To combat this, you could either cook the pasta separately and add it to the bowls before serving (I would reduce the amount of broth by a bit in this instance), or stir a little extra broth into your leftovers. I went that route – I just love that the pasta takes on the flavor of the soup when you cook it altogether, which is why I did it that way (not to mention it’s one less pot to clean). The leftovers are thick, but I guess that makes them even more like lasagna. 🙂
Lasagna Soup
Ingredients
- 2 tsp. olive oil
- 1.5 lbs. Italian sausage, casings removed (I used turkey sausage, a combo of mild & hot)
- 2 medium onions, diced
- 5 cloves garlic, minced
- 2 tsp. dried oregano
- 1/2 tsp. crushed red pepper flakes
- 2 Tbsp. tomato paste
- 1 (28 oz.) can fire-roasted diced tomatoes
- 2 bay leaves
- 1 qt. chicken broth
- 2 cups beef broth
- 8 oz. dry mafalda, fusili, gemelli or other curly pasta
- 1/3 cup finely chopped basil
- 8 oz. ricotta (I used part-skim)
- 1/2 cup grated Parmesan or Romano cheese
- 1 cup shredded mozzarella cheese (I used part-skim)
- freshly ground black pepper
Directions
- Heat the olive oil in a large Dutch oven or stockpot over medium heat. Add sausage, crumbling as you stir, and brown (about 3-5 minutes). Add onions and cook until softened. Stir in garlic, oregano, red pepper flakes, and tomato paste. Cook for about 2-3 minutes or until fragrant and the tomato paste starts to turn a little brown.
- Add the diced tomatoes, bay leaves, chicken broth and beef broth; stir to combine. Bring to a boil and then reduce heat and simmer, uncovered, for 20-30 minutes. Add the pasta and cook until al dente. (Alternatively, you can reduce the amount of broth by a little, and cook the noodles separately, adding them to individual bowls before serving.) Season the soup to taste with salt and pepper. Remove from the heat and stir in the basil.
- While the pasta is cooking, combine the ricotta, Parmesan, mozzarella, and pepper in a medium bowl.
- To serve, place a large dollop of the cheese mixture in each soup bowl, and ladle the hot soup over the cheese mixture.
I actually had not seen this before and it sounds fantastic. I have it bookmarked and will be making it soon.
I have seen this on Pinterest and have wanted to try it as well.
I’ve been dying to make this one 🙂
I made this this fall for me and The.Boy. (with veg soy crumbles) and it was a MAJOR hit! Definite comfort food.
Looks delish! If you don’t do beef broth, would you recommend just more chicken broth, using veggie broth, or something else?
Yep, just use chicken broth – the original actually just calls for all chicken broth.
I have to say that I’ve definitely seen this one floating around but yours really looks appealing and delicious!!! I’m definitely going to try this because there really isn’t anything NOT to like about this.
this sounds good!
We had this last night and it was fabulous! There was a depth of flavor that is rare in something that comes together so quickly. I used trader joe’s brown rice pasta since I am gluten-free and cooked the noodles separately. This will be part of our regular rotation. Thank you!
Good to hear, Bekah. I think we’ll be having it again next week, too. 🙂
Made this for dinner last sight and it was AWESOME! Used 1/2 hamburger and 1/2 sausage (like with my spaghetti sauce) and it was so good!
We loved, loved, loved this. I was sick the night we made it, and it was the first thing I could finally taste, and man was it good. I froze half, so we’re definitely having it again soon (probably next week since we’ll be busy getting ready for Clara’s party).