Hearty Italian Lasagna Soup
"All the yum of lasagna without the work!"
photo by Lynn in MA
- Ready In:
- 40mins
- Ingredients:
- 19
- Yields:
-
12 cups
- Serves:
- 8
ingredients
- 2 teaspoons olive oil
- 1 1⁄2 lbs Italian sausage
- 3 cups chopped onions
- 4 garlic cloves, minced
- 2 teaspoons dried oregano
- 1⁄2 teaspoon crushed red pepper flakes
- 2 tablespoons tomato paste
- 1 (28 ounce) can diced fire-roasted tomatoes
- 2 bay leaves
- 6 cups chicken stock
- 8 ounces mafalda pasta or 8 ounces fusilli
- 1⁄2 cup fresh basil leaf, finely chopped
- salt
- fresh ground black pepper, to taste
-
for the cheesy yum
- 8 ounces ricotta cheese
- 1⁄2 cup grated parmesan cheese
- 1⁄4 teaspoon salt
- 1 pinch fresh ground pepper
-
additional cheesy yum
- 2 cups mozzarella cheese, shredded
directions
- 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.
- Source.
- Source: Adapted from 300 Sensational Soups by Carla Snyder and Meredith Deeds, as seen in the February-April 2011 edition of At Home with Kowalski's magazine from Kowalski’s Markets.
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Reviews
-
This was excellent. I meal prep on Sundays, and have really looked forward to lunch the past few days. I made a beef/sausage mix, used spiral noodles, and added a container of sliced mushrooms while simmering. I probably added more red pepper, but I like things spicy. Will definitely make again. -
I used leftover dried lasagna noodles, broken into bite-size pieces. This soup tastes exactly like lasagna, but so much easier---YUM! -
What a terrific recipe. My husband was in heaven. He loved the soup so much, that he ate most of it himself. He even came home for lunch one afternoon so that he could finish the leftovers. It was a nice thick, satisfying soup, filled with flavor. The cheesy yum was a great addition. Made exactly as written except that I used bow tie pasta, it was what was on hand. It worked really well in the soup. Thanks for sharing with all of us. Made for Fall Pac/12
Tweaks
-
Mushrooms, beef
RECIPE SUBMITTED BY
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