Lasagna Soup

January 14, 2013 · 15 comments

in italian,soups and stews

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. :)

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