Go Back
–+ servings
Print Recipe

Lasagna Soup

All the traditional flavors of lasagna come together in this easy, hearty soup. Serve with a side salad and crusty French bread.
Course: Soup
Cuisine: Italian
Servings: 8

Ingredients

SOUP:

  • 1 T. olive oil
  • 1 1/2 lbs. Italian sausage
  • 1 lg. onion chopped
  • 4 cloves garlic minced
  • 2 tsp. dried oregano
  • 1/2 tsp. crushed red pepper flakes
  • 2 T. tomato paste
  • 1 (28 oz.) can fire roasted diced tomatoes
  • 2 bay leaves
  • 6 c. chicken stock
  • 8 oz. farfalle mafalda (mini lasagna) or fusilli pasta
  • Salt and freshly ground black pepper to taste

CHEESE FILLING:

  • 1 c. whole milk ricotta cheese
  • 1/2 c. grated Parmigiano-Reggiano cheese
  • 1/4 tsp. salt
  • 1/8 tsp. freshly ground pepper
  • 1 pinch Italian seasoning

GARNISHES:

  • 2 c. shredded mozzarella cheese for sprinkling
  • 1/2 c. chopped fresh basil leaves for garnish

Instructions

  • SOUP: Heat olive oil in a large pot over medium heat. Add the sausage, breaking it up into bite-sized pieces. Cook until lightly browned, about 8-10 minutes.
  • Add the onions, cook until tender, about 5-7 minutes.
  • Add the garlic, oregano and red pepper flakes, sauté until fragrant, about 1 minute. Add the tomato paste, stir well to incorporate about 3 to 4 minutes.
  • Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 20 minutes.
  • Add the pasta and cook until al dente, about 11 minutes and remove from heat. Season with salt and pepper to taste.
  • CHEESE FILLING: While the pasta is cooking, prepare the cheese filling. In a small bowl, combine the ricotta cheese, Parmigiano-Reggiano cheese, salt, pepper, and Italian seasoning; set aside.
  • To serve, place a dollop of the cheese filling into individual soup bowls, top with a ladle the hot soup, sprinkle with mozzarella cheese and garnish with fresh chopped basil.