Lasagna Soup
Weather: -4 degrees
What I’m listening to: George Winston, December
Yes, you heard me right. Lasagna… Soup. When I came across this idea I immediately thought it was brilliant and wished I had come up with it myself. But alas, I did not. I love a good plate of lasagna but I hardly ever make it at home because it can be a lot of work from scratch – a lot of dirty pots, pans, and bowls – and a large batch can often be costly to make. This soup version is easier, lighter, and less expensive. Plus, it’s a big warm bowl of tomatoey, cheesy winter comfort. Now who can argue with that?
Lasagna Soup
All the flavors of a classic sausage lasagna in soup form. Adapted from A Farm Girl's Dabbles.
Ingredients
For the Soup:
- 2 teaspoons olive oil
- 1 lb Italian sausage mild or sweet
- 1 large yellow onion peeled and chopped
- 3 garlic cloves peeled and minced
- ½ teaspoon crushed red pepper flakes
- 2 tablespoons tomato paste
- 28 oz. canned diced tomatoes Italian-style
- 2 bay leaves
- 6 cups chicken stock
- 8 oz. lasagna noodles broken into pieces
- 3 tablespoons finely chopped basil leaves
- salt and pepper to taste
For the Cheese:
- 8 oz. ricotta cheese
- ½ cup grated Parmesan cheese
- ¼ teaspoon kosher salt
- 1 pinch black pepper
- 1 cup shredded mozzarella cheese
Instructions
- Heat olive oil in a large pot over medium heat. Brown sausage. Add onions and cook until softened, about 5 minutes. Add garlic 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, approximately 9-10 minutes or according to the package directions. Do not overcook noodles or let soup simmer for a long period of time at this point, as the pasta will get mushy.
- While the pasta is cooking, prepare the cheese mixture. In a small bowl, combine the ricotta, parmesan, salt, and pepper.
- Turn off heat. Stir in basil and season to taste with salt and freshly ground black pepper.
- To serve, place a dollop of the cheese mixture in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.
Nutrition
Serving: 2 cupsCalories: 697kcalCarbohydrates: 49gProtein: 34gFat: 40gSaturated Fat: 17gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gCholesterol: 106mgSodium: 1525mgPotassium: 949mgFiber: 3gSugar: 10gVitamin A: 715IUVitamin C: 18mgCalcium: 329mgIron: 4mg
Tried this recipe?Let us know how it was!
For more toasty soup recipes, visit the Soup category in the Recipe Index.
Sounds yummy!
I made this Saturday night and we absolutely loved it!
Yippee! Glad you loved it! Thanks.
This was absolutely AMAZING! One of the best dishes I have ever made. Thank you – LOVE your blog
@JenniferAK I’m very happy to hear it, Jennifer! You’re so welcome. Come back soon! 🙂
This was very yummy! Lasagna Soup is the perfect fit for a cold night. My kids have gotten to the point where they trust me when I tell them, “It’s from the pumpkin-nutella muffin lady.” 🙂 Thanks for another winner!