Lasagna Soup

By melissab

Ingredients

• 8 ounces elbows pasta
• 1 tablespoon olive oil
• 1 pound Italian sausage, casing removed
• 3 cloves garlic, minced
• 1 onion, diced
• 2 teaspoons oregano
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons tomato paste
• 6 cups chicken stock
• 1 (28-ounce) can fire roasted diced tomatoes
• 2 bay leaves
• Kosher salt and freshly ground black pepper, to taste
• 1 cup shredded mozzarella cheese
• 1/4 cup fresh basil leaves, chiffonade
• 8 ounces ricotta
• 1/2 cup grated Parmesan
• Kosher salt and freshly ground black pepper, to taste

Details

Servings 8
Preparation time 15mins
Cooking time 55mins
Adapted from damndelicious.net

Preparation

Step 1

I set out to the kitchen to make this lasagna soup that’s been on my bucket list for at least a year now. It’s all the flavors of a lasagna in a glorious tomato-based soup!

But what makes this soup over-the-top is the ricotta center. With a simple dollop of a ricotta, Parmesan mixture and a sprinkling of shredded mozzarella, these cheeses get melted right in the soup into the most amazing ooey gooey, cheesy center.

For the ricotta mixture

In a small bowl, combine ricotta, Parmesan, salt and pepper, to taste; set aside.

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Heat olive oil in a Dutch oven or large pot over medium high heat. Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside. Add garlic, onion, oregano and red pepper flakes, Cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in tomato paste until well combined, about 1 minute.

Stir in chicken stock, diced tomatoes and bay leaves; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly thickened, about 30 minutes. Stir in pasta.

Serve immediately with a heaping spoonful of the ricotta mixture, sprinkled with mozzarella and basil.

Thank you, Kristine! Please do let me know how it turns out once you make this.

Oh my! This looks SO good. I may have to figure out how to make a vegetarian version…

Your email address will not be published. Required fields are marked