Description
This Lasagna Soup soup is a fun twist on a classic… lasagna in a bowl, but better! The broth is rich and flavorful and the cheese topping is divine as it melts into a wonderful creamy addition!
Ingredients
Scale
- 1 lb ground Italian Sausage
- 1/3 cup chopped onion or 1–2 TB dehydrated chopped onion
- 2 tsp minced garlic
- 2 tsp dried oregano
- 1/4–1/2 tsp crushed red pepper flakes (depending on your tastes)
- 2 TB tomato paste
- 2 cans (15 oz) diced Italian diced tomatoes (we like the petite dice)
- 2 bay leaves
- 6 cups chicken stock
- 7–8 lasagna noodes, broken into bite size pieces
- 1/4 cup finely chopped fresh basil leaves
Cheese Topping:
- 8 oz ricotta (or cottage cheese)
- 1/2 c grated parmesan cheese
- pinch of freshly ground pepper
- 1 c shredded mozzarella cheese
Instructions
- In a large pot over medium heat cook sausage and onion, breaking the meat into bite size pieces until cooked thru and no longer pink.
- Drain off the fat then add garlic, oregano and the red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3-4 minutes.
- Add diced tomatoes, bay leaves and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for at least 30 minutes. If you know you will eat the whole batch of soup then add the uncooked lasagna noodles about 30 minutes before you want to serve it. That way they will cook in the simmering soup.
- If you don’t think you will eat the whole batch of soup, I suggest cooking the noodles in a separate pot and just adding them to the amount of soup you plan to consume. That way the noodles won’t get mushy when you store the leftovers.
- Right before serving, stir in the chopped fresh basil.
- While the pasta is cooking, prepare the Cheese topping. In a small bowl, combine the ricotta, Parmesan, slat and pepper.
- To serve, place a spoonful of the cheese topping in each bowl, ladle the hot soup over the cheese topping and sprinkle with mozzarella cheese.
Notes
I like to double the recipe and freeze half for later. If you are going to freeze. Do not add the noodles to the soup, just cook them in a separate pot. I froze the soup and topping separate. When reheating add fresh uncooked noodles then. Freezes well!