Lasagna Soup

By KimberleyH

Ingredients

• for the cheesy yum:
• 2 tsp. olive oil
• 1-1/2 lbs. Italian sausage
• 3 c. chopped onions
• 4 garlic cloves, 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. mafalda or fusilli pasta
• 1/2 c. finely chopped fresh basil leaves
• salt and freshly ground black pepper, to taste
• 8 oz. ricotta
• 1/2 c. grated Parmesan cheese
• 1/4 tsp. salt
• pinch of freshly ground pepper
• 2 c. shredded mozzarella cheese

Details

Servings 8
Adapted from afarmgirlsdabbles.com

Preparation

Step 1

“”

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste 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, 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.

Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers.

Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Just made the Lasagna Soup. I used lasagna noodles which I broke up a little and cooked seperate from the rest of the recipe. My husband and son said to keep this one – it’s a ‘make it again’!!!

I made this tonight. I had to cook it ahead of time since we had an activity this evening. When I took it out of the refrigerator there was no broth! I had to add water and it was still good! But I’m wondering what happened?! I should also tell you I skipped the meat and added zuchinni! Yum!

Hi Katie – the noodles do absorb the broth if not eaten right away. There have been a few comments on this post already where that has been addressed. But tonight I finally went ahead and added more info to the recipe about this very thing. Yes, if you don’t plan to eat it all right away, and in the first sitting, I would cook the noodles separately! I’ve thought about adding zucchini myself – thanks for letting me know. Glad you liked the soup!

Silly me! I didn’t read the other posts! I will try that next time! The zuchinni was really good in it. I added it when you cook the onions. I also used veggie broth and it was still REALLY good! I can’t wait to make it again! Thank you for the recipe!

I’m wandering if anyone has tried this crockpot-style? I’m wanting to make this tonight and I could even put it in the fridge in the crockpot overnight and take it to work with me in the morning. All of my coworkers are eager to try this recipe and I Thot I would bring it and put it on warm until lunch

Hello Amber! I have gotten questions about it, and believe that some have tried this in a crockpot, but I haven’t heard back from them or done it myself. My only caution would be to keep the noodles separate. They will get mushy if left in the soap overnight and then warmed up tomorrow. Just boil the noodles separately. After draining, I would suggest drizzling a bit of olive oil and giving them a toss so they don’t stick together so much. Then just have the noodles on the side for people to add to their bowl before ladling in the soup. I served it this way twice over the weekend & it works great. Hope you like it!

Heather | Farmgirl Gourmet

Heather | Farmgirl Gourmet recently posted..

Thank you so much, Heather! So nice to hear from you, hope all is well!

Hi – made this yesterday for our Souper Bowl party and kept it all but the noodles and the cheesy yum in the crockpot on warm/low. Fresh dried herbs are the key. Even the vegan said it smelled so good! I would definitely double this recipe and make for office potlucks because it’s unique and everyone (pretty much!) loves lasagne! BTW, littler kids love farfalle pastas if you can’t find mini-lasagne.

I made this recipe last night and it was REALLY delicious! Made the noodles separately from soup, like suggested. I realize that with all the noodles and cheese it’s just ridiculously delicious- but if you wanted to omit/reduce either of those elements for calories, just the soup part stands on its own. Will probably add some diced bell peppers and mushrooms next time! Mmmmm going to be eating leftovers for lunch today! Thank you!

I LOVE mushrooms in my lasagna, and have made this soup with that addition, too. I love the versatility of this recipe. So glad you liked it. Lucky you, lunch leftovers!

Do you add mozarella to the cheesy yum? The instructions don’t specify. Thanks!

Hi Mallorie – if you look at the last paragraph in the preparation instructions, it says, “To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.” Hope you like it!

I tried to make this soup and I am sad! There was no substance to it, it was just meat and tomatoes? I had to throw it out and make something else for dinner. I was vey excited to make this dish and while i was in the process it wasnt thickening up and didnt look like soup at all. Very sad

I made this tonight and cut the recipe in half as we are a family of two. I ended up adding almost all of a 15 oz can of regular diced tomatoes to sweeten it up a bit and baked the mozzarella cheese on top of the soup. I didn’t have fresh basil so I used dried and it turned out good. Thank you for sharing this recipe!

Made this tonight and it turned out great! Only thing I did differently was add some Philadelphia Cooking Creme Italian Cheese & Herb to the cheese mixture. I wanted it to have more flavor and it was a great addition. I would have sworn I had just made lasagna, it was that good. Mine wasn’t quite as soupy and it’s because I didn’t add as much chicken stock, so it resembles lasagna more than soup, but still great! I will DEFINITELY be making this again. Thanks!

Made it tonight and it was sooooo good! Only changes I made were to use vegetable broth (it was cheaper than chicken), turkey Italian sausage, and I added a bunch of kale. Great recipe!

Made this recently. Absolutely fantastic. The cheesy part makes it. Big hit with the family!

I made this today and it was excellent. I subbed ground turkey for the sausage and added a few extra spices and some salt. Perfect for a rainy cold day in Texas!

I am a vegetarian and I really want to try this recipe. I would be thankful if anyone can suggest which vegetables to replace the italian sausage with.

Curious I make my lasagna with cottage cheese the way my mom used to make it because I dont like ricotta chesse… anyone think that would work in this soup would love to taste the flavors in this soup..

I was just gonna make lasagna tonight, but this looks even better! thanks for sharing!

Hi there. I just found this recipe on Pinterest and can’t wait to make it when the weather cools off. Looking forward to browsing through your blog! – Kathryn

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