lasagna soup

Name: Lasagna Soup
Prep time: 45 min
Cook time: 45 min
Yield: 8
Ingredients: 2 teaspoon(s) olive oil; 1 1/2 pound(s) italian sausage, mild or hot; 3 cup(s) chopped onions; 4 - garlic cloves, minced; 2 teaspoon(s) dried oregano; 1/2 teaspoon(s) crushed red pepper; 2 tablespoon(s) tomato paste; 1 can(s) 28 oz can fire roasted diced tomatoes; 2 - bay leaves; 6 cup(s) chicken stock; 8 ounce(s) mafalda or fusilli pasta; 1/2 cup(s) finely chopped fresh basil leaves; - salt and freshly ground pepper to taste; ## FOR THE CHEESY YUM; 8 ounce(s) ricotta cheese; 1/2 cup(s) grated parmesan cheese; 1/4 teaspoon(s) salt; pinch(es) of freshly ground pepper; 1 teaspoon(s) dry parsley; ## ADDITIONAL CHEESY YUM; 1 1/2 cup(s) shredded mozzarella cheese

(1 RATING)

73 Pinches

Sue Kenitzer

Lakewood, CO

Updated on Mar 20, 2013

This is the best. Someone I work with gave me this recipe, but it came from a cook book called 300 Sensational Soups. It is so good. I added the parsley because that is what I always put in my lasagna.

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prep time 45 Min

cook time 45 Min

method ---

yield 8 serving(s)

Ingredients

2 teaspoons olive oil
1 1/2 pounds italian sausage, mild or hot
3 cups chopped onions
4 - garlic cloves, minced
2 teaspoons dried oregano
1/2 teaspoon crushed red pepper
2 tablespoons tomato paste
1 can 28 oz can fire roasted diced tomatoes
2 - bay leaves
6 cups chicken stock
8 ounces mafalda or fusilli pasta
1/2 cup finely chopped fresh basil leaves
- salt and freshly ground pepper to taste
FOR THE CHEESY YUM
8 ounces ricotta cheese
1/2 cup grated parmesan cheese
1/4 teaspoon salt
pinch of freshly ground pepper
1 teaspoon dry parsley
ADDITIONAL CHEESY YUM
1 1/2 cups shredded mozzarella cheese

How To Make lasagna soup

Step 1

Heat olive oil in a large pot over medium heat.

Step 2

Add sausage and brown for about 7 minutes breaking up into small pieces. Add onions and cook until softened, about 7 minutes. Add garlic, oregano, and red pepper flakes. Cook for 2 minutes. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes until tomato paste turns rusty brown color.
Step 3

Add diced tomatos, bay leaves, and chicken stock. Stir. Bring to a boil. Reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. *Do not overcook or simmer for too long after this step. The pasta will get mushy and absorb all the soup broth. You may even want to cook the pasta separately and add to each individual bowls before ladling the soup in. This would help with left overs also. Right before serving, stir in the basil and salt and pepper.
Step 4

While the pasta is cooking, prepare the cheesy yum. In a small bowl, siir together the yum ingredients.
Step 5

To serve, place a dollop of cheesy yum in the bottom of a soup bowl. Add a large spoon full of pasta and ladle the hot soup on top.
Step 6

Sprinkle with mozzarella cheese and serve
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