Lasagna Soup
Lasagna Soup is a comforting and hearty dish that brings the beloved flavors of traditional lasagna into a warm bowl of soup, featuring rich broth, tender pasta, and a creamy topping.
Ingredients
For the Soup Base
- 1 pound sweet Italian sausage Juicy and flavorful, providing the perfect base for your soup.
- 3 cups chopped onions Aromatic and savory, these onions become tender and sweet.
- 4 cloves garlic, minced Adds a punch of flavor that pairs beautifully with the onions.
- 2 teaspoons dried oregano Infuses a warm, earthy taste, reminiscent of Italian cuisine.
- 1/2 teaspoon crushed red pepper flakes For those who enjoy a hint of warmth and spice.
- 2 tablespoons tomato paste Concentrated tomato flavor that enriches the broth.
- 1 can (28-ounce) fire-roasted diced tomatoes Brings depth to the soup.
- 6 cups chicken stock Forms the base of the soup.
- 8 ounces mafalda or fusilli pasta These shapes hold onto the broth and toppings.
- 1/2 cup finely chopped fresh basil leaves Brings freshness to the dish.
For the Topping
- 8 ounces ricotta cheese Creamy and rich, perfect for dolloping on top.
- 1/2 cup grated Parmesan cheese Adds a nutty and salty punch.
- 1/4 teaspoon salt For flavoring the ricotta mixture.
- 2 cups shredded mozzarella cheese Melty and gooey, the ultimate comfort addition.
Instructions
Cooking
- Heat a large pot over medium heat and add the sweet Italian sausage. Begin breaking it up into smaller pieces as it cooks.
- Once browned, add the chopped onions and cook until they soften, about 5 minutes.
- Introduce the minced garlic, dried oregano, and crushed red pepper flakes, then cook for 1 minute until fragrant.
- Incorporate the tomato paste and let it cook for an additional 2 minutes, stirring to avoid burning.
- Pour in the fire-roasted diced tomatoes along with their juices, toss in the bay leaves, and stir in the chicken stock. Bring to a gentle boil.
- Reduce the heat and let the soup simmer for 30 minutes.
- Add the mafalda or fusilli pasta and cook according to package instructions until al dente.
- Stir in the finely chopped basil and season with salt and pepper to taste.
- In a small bowl, prepare the creamy topping by combining ricotta cheese, grated Parmesan cheese, and 1/4 teaspoon of salt.
- Ladle the warm soup into bowls, topping each with a dollop of the creamy cheese mixture and sprinkle shredded mozzarella cheese on top.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezes well for up to 3 months.