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!
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
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
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.
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.