Lasagna Soup Recipe
In my opinion, this recipe for Lasagna Soup is even better than the real thing! Don’t get me wrong, I love lasagna. But Lasagna Soup? Even better! I made a batch up this week and it did not last long. I’ve been craving a bowl of it ever since and will have to make it again soon.
The recipe itself is very straightforward. I appreciate that I only have to dirty one pot to make it. Everything cooks right on the stove. My house smelled so good!
I like my soup a little on the spicy side. If you prefer less heat, use mild Italian sausage and less of the chili flakes or even omit them altogether. I find the ricotta cheese balances it out though and adds an extra element of creaminess.
It also saves time that I don’t have to pre-cook the pasta and it cooks right in the soup itself. Comfort food at its finest.
Better than the real thing! This recipe for Lasagna Soup is simple to make and so satisfying.
- 1 tbsp olive oil
- 1 lb Italian sausage (mild or hot), casings removed
- 2 onions, chopped
- 4 cloves garlic, minced
- 2 tsp oregano
- 1 tsp hot pepper flakes
- ¼ tsp salt
- 2 tbsp tomato paste
- 1 28 oz. can diced tomatoes
- 6 cups chicken broth
- 2 bay leaves
- 1 cup fusilli pasta (or any other kind of curly pasta)
- 2 tbsp fresh basil, chopped
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- salt and pepper to taste
- Add the oil to a large pot over medium heat. Add in sausage and break it up with a wooden spoon so it’s not in big chunks. Cook for about 5 to 7 minutes until it’s no longer pink. Drain the excess fat.
- Add onions and cook for about 7 minutes until softened. Add in the garlic, oregano and hot pepper flakes and cook an additional minute.
- Stir in tomato paste and continue to cook for another 4 minutes.
- Add in tomatoes with the juices, chicken broth and bay leaves and bring to a boil. Reduce heat to minimum and cover and simmer for about 30 minutes.
- Increase the heat to medium-high and add in uncooked pasta and cook for about 10 minutes or until pasta is desired tenderness. Remove from heat and take out the bay leaves.
- Stir in the fresh basil and season with salt and pepper.
- To serve, add a dollop of ricotta to each individual bowl. Top with the soup and then sprinkle mozzarella cheese on top.
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