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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{ 12 comments… read them below or add one }

Mary January 14, 2013 at 1:25 pm

I actually had not seen this before and it sounds fantastic. I have it bookmarked and will be making it soon.

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bellini January 14, 2013 at 6:25 pm

I have seen this on Pinterest and have wanted to try it as well.

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Cara January 14, 2013 at 6:31 pm

I’ve been dying to make this one :)

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Joanne January 15, 2013 at 5:58 am

I made this this fall for me and The.Boy. (with veg soy crumbles) and it was a MAJOR hit! Definite comfort food.

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Sue January 15, 2013 at 10:37 am

Looks delish! If you don’t do beef broth, would you recommend just more chicken broth, using veggie broth, or something else?

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elly January 15, 2013 at 10:42 am

Yep, just use chicken broth – the original actually just calls for all chicken broth.

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Rachel January 15, 2013 at 12:10 pm

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.

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Dina January 21, 2013 at 4:44 pm

this sounds good!

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bekah January 23, 2013 at 9:00 am

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!

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elly January 23, 2013 at 11:09 am

Good to hear, Bekah. I think we’ll be having it again next week, too. :)

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Heather G. February 3, 2013 at 1:32 pm

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!

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Courtney February 26, 2013 at 10:03 pm

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).

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