Lasagna Soup

There’s really nothing better than snuggling under a blanket with a warm and comforting bowl of soup. So when I when spotted this lasagna soup on Pinterest I just had to have it!

Lasagna has to be one of my all time favourite comfort foods so I couldn’t wait to give this recipe a try! Everything you expect from a baked lasagna is in this soup. Spicy sausage, melted cheese, and hearty noodles are all served up in a comforting bowl of soup. And the best part? It’s ready in less than an hour!

Lasagna Soup

Everything you expect from a baked lasagna is in this soup. Spicy sausage, melted cheese, and hearty noodles are all served up in a comforting bowl of soup.

Yield: 8 servings

Ingredients:

2 teaspoon olive oil
1 1/2 pounds ground Italian sausage
3 cup chopped onions
4 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (28-ounce) can fire roasted diced tomatoes
2 bay leaves
2 tablespoons fresh oregano, chopped
6 cups chicken stock
8 ounces mafalda or fusilli pasta
1/2 cup finely chopped fresh basil leaves
2 cups shredded mozzarella cheese

For the Cheesy Topping:
8 ounce ricotta cheese
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
pinch of freshly ground pepper

Directions:

In a large Dutch oven, heat olive oil over medium-high heat until shimmering. Add the onions, garlic, and red pepper flakes. Cook for 8-10 minutes, or until the onions have softened and browned.
Add the ground Italian sausage and cook, using a wooden spoon to break up large pieces, until no longer pink, about 5 minutes.
Add the tomato paste, salt and pepper and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.
Add diced tomatoes, bay leaves, oregano and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente.
While the soup is simmering, combine the ingredients for the cheesy topping in a large bowl; set aside until ready to use.
Right before serving, stir in the basil and season to taste with additional salt and freshly ground black pepper if desired.
To serve, place a dollop of the cheesy topping in each soup bowl and sprinkle with mozzarella cheese.

Recipe Note:
If you expect to have any leftovers, I suggest cooking the noodles separately then adding them to the individual bowls before serving. This way the noodles do not absorb all of the soup broth when stored.

Source: adapted from A Farmgirl's Dabbles, originally adapted from 300 Sensational Soups

One Year Ago: Peanut Butter Cup Caramel Corn 
Two Years Ago: Pumpkin Pie Pudding                 

 

11 Responses to “Lasagna Soup”

  1. #
    1
    colleen @ Secrets from the Cookie Princess — November 1, 2012 @ 9:58 am

    Yeah, I think this is what’s for dinner tonight. I’ve made a different version of lasagna soup, but I like the cheesy topping and sausage in this one.

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    2
    Ashley @ Wishes and Dishes — November 1, 2012 @ 12:22 pm

    This is something I’ve been wanting to make for a long time now! Lasagna is one of my favorite comfort foods, too :)

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    3
    kelseu — November 1, 2012 @ 2:16 pm

    I’ve made this recipe a ton! it is a family favorite!

  4. #
    4
    ChgoJohn — November 1, 2012 @ 3:32 pm

    I don’t know exactly when but I sure am going to make this, Christina. I like everything about it. :)

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    5
    Christin@fortmillscliving — November 1, 2012 @ 5:17 pm

    Yes! That is the perfect comfort food for a cold fall evening!

  6. #
    6
    Laura Dembowski — November 1, 2012 @ 8:10 pm

    I’m not a lasagna fan, but thsr looks amazing :) I could definitely go for a bowl.

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    7
    Erin @ Texanerin Baking — November 4, 2012 @ 12:56 pm

    I made lasagna soup last week and it was amazing! But it wasn’t very soupy. I’m not a soup eater, but I thought that lasagna would be good so I tried anyway. I think I missed it up somehow. Oh well. Maybe I’ll give this version a try! Looks fantastic.

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    8
    sandi b. — November 4, 2012 @ 4:11 pm

    This was a big hit with the “family” and what an easy recipe. (more fun to make than lasagna) I really like the taste of fire roasted tomatoes, now.
    I made this and baked a nice loaf of french bread to go along with it….yum, yum, yum. Thanks for posting this recipe.

    • Christina replied: — November 14th, 2012 @ 10:58 am

      Yay! I am so happy to hear that everyone enjoyed the soup Sandi! Thanks so much for letting me know how it turned out for you! :)

  9. #
    9
    Jennifer Evans — January 13, 2013 @ 5:33 pm

    I just found your blog today when I was looking for funfetti cookies for my daughters Birthday. Immediately became much like a cat with a laser pointer. Completely enamored with everything on here, along with beautiful photographs and a gorgeous interface. You won me over!

    I saw this recipe and knew it was exactly what I wanted for dinner tonight and it was PERFECT. Very Hearty, delicious, and easy. Even my picky 6 year old declared it THE BEST EVER and asked me to please thank you for it.

    So — here you go — from our house to yours — Thank you! Looking so forward to more kitchen adventures with your fantastic recipes. :)

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    10
    Helen Parker — January 16, 2013 @ 6:53 am

    This soup was amazing!! Got a nice kick, but if you arent a fan of spice, I would cut back on the red pepper flakes. I love the spice, so it was perfect! I used turkey italian sausage and part-skim ricotta, as well as whole-wheat pasta and made it more friendly to my current diet! Thanks for posting!

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