Lasagna Soup

Diane Hopson Smith


Cooler weather always calls for soup at my house. This turned out delish, the wonderful ricotta cheese and parmesan mixture make just like eating lasagna! Oh so yummy!

Hope you enjoy!

☆☆☆☆☆ 0 votes
8 to 10
20 Min
1 Hr
Stove Top


3 Tbsp
olive oil, extra virgin
1 large
onion, chopped
1 large
bell pepper
4 clove
garlic, minced
1 tsp
oregano, dried
1 tsp
red pepper flakes, optional
1 lb
sweet italian sausage (if you use hot italian sausage, eliminate the red pepper flakes)
1 lb
ground beef (you can use all italian sausage if desired and eliminate the beef)
1 small
can tomato paste
28 oz
diced tomatoes
5 c
chicken stock or broth
salt and pepper, to taste
1 Tbsp
sweet basil paste (or same amount fresh)
4 to 6 oz
rotini pasta, uncooked
3 oz
fresh spinach leaves
16 oz
container ricotta cheese
1 c
parmesan cheese, fresh and grated
salt and pepper
mozzarella cheese


1Heat oil in soup pot over medium heat; add onion, bell pepper and garlic. Cook until tender. Add oregano, fennel and red pepper; stir.
2Add sausage and beef. If sausage has casing, remove and break up into bite size pieces. Brown meat.
3Add tomato paste and stir to incorporate. Add diced tomatoes and chicken stock. Salt and pepper to taste. Add basil. Stir.
4Bring to a slow boil, reduce heat and simmer for 30 to 40 minutes. Add Rotini noodles and cook until al dente.
5Turn heat off; stir in a good handful of spinach leaves; let set a few minute.
6In a med/sm size bowl combine ricotta and Parmesan; add salt and a good bit of ground black pepper. Set aside
7To serve, add a scoop of the ricotta cheese to bottom of soup bowl, spoon soup over cheese mixture and top with mozzarella cheese. ENJOY
8TIP: If not serving a crowd, you may want to cook pasta separate and add to soup bowl when ready to eat as the pasta will continue to absorb the liquid. This way you can easily freeze any leftover soup and not have pasty pasta.

About Lasagna Soup

Course/Dish: Pasta, Other Soups, Pork
Main Ingredient: Beef
Regional Style: Italian