Lasagna Soup

I can not take credit for finding this recipe. No, that credit goes to Carly, who made it a month or so ago for our weekly dinner meet-up on Wednesdays. No sooner had I finished my first bowl of this soup I asked her for the recipe.

I finally got around to making this soup last week when my Mum and her friend came to visit for the weekend. The recipe did not disappoint and I was asked to pass on the recipe as well.  It is quick to make, and I love that I can make the base of the soup and freeze it in portions for later use. Just add noodles and “cheesy yum” later.

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 (Used two smaller cans – 1 fire roasted and one not.)
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta (fyi mafalda looks like mini lasgna sheets. A quick substitute would be broken up lasagna sheets – the ones you have to boil. I actually used pantacce pasta because I could not find mafalda and wanted the lasagna feel.)
1/2 c. finely chopped fresh basil leaves (Didn’t use basil.)
salt and freshly ground black pepper, to taste

for the cheesy yum:
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper

2 c. shredded mozzarella cheese


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.

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. (If you cook noodles in the soup – Do Not over cook! I highly recommend cooking the noodles separately and adding the pasta to the individual bowls to avoid having mushy noodles.)

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.

Servings:  8

Additional Notes – Make the soup base and freeze portions for future use.

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