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lasagna soup

(1 rating)
CathyCat67 avatar
Recipe by
Cathy LaFay
@CathyCat67
Cape Coral, FL

This recipe is from Meredith Deeds 300 Sensational Soups Cookbook. Taken from Family Magazine

►
(1 rating)
yield serving(s)
method Stove Top

Ingredients For lasagna soup

  • 2 tsp
    olive oil, extra virgin
  • 1 1/2 lb
    italian sausage hot or sweet (bulk or with casings removed)
  • 2 md
    onions, finely chopped
  • 4 clove
    garlic minced
  • 2 tsp
    oregano, dried
  • 1/2 tsp
    red pepper flakes
  • 2 Tbsp
    tomato paste
  • 28 oz
    can diced tomatoes
  • 6 c
    chicken broth, low salt
  • 2
    bay leaves, dried
  • 1/2 lb to 1 pound of fusilli pasta (if using a pound add some more broth or water)
  • 1/2 c
    finely chopped fresh basil
  • 8 oz
    ricotta
  • 1/2 c
    grated parmesan
  • 2 c
    shredded mozzarella
  • salt and pepper (to taste)

How To Make lasagna soup

  • 1
    In a large pot, heat the oil over medium heat. Add the sausage and sauté, breaking it up into small pieces with a wooden spoon, until the sausage is no longer pink, about 5 to 7 minutes. Drain any excess fat from the pot. Add the onions and sauté until softened, about 6 minutes. Add the garlic, oregano, and red pepper flakes and sauté for 1 minute. Add the tomato paste and sauté until the paste turns a rusty brown, about 5 minutes. Add the tomatoes with their juice, the broth, and the bay leaves and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes.
  • 2
    Add the pasta, then increase the heat to medium-high and boil the soup until the pasta is tender to the bite, following the time recommendations on the pasta package. Discard the bay leaves, then stir in the basil. If desired, season with salt and black pepper to taste.
  • 3
    In a small bowl, combine the ricotta, the Parmesan, the 1/4 teaspoon of salt, and the pinch of pepper. To serve, place about 1 1/2 tablespoons of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top. Makes about 13 cups.
  • 4
    Nutritional Information: Per serving (1 cup): Calories 264 Total Fat 11 g (17% DV) Saturated Fat 5g (26% DV) Cholesterol 38 mg (13% DV) Sodium 1162 mg (48% DV) Total Carbohydrate 22 g (7% DV) Fiber 1g (6% DV) Sugars 5g Protein 19 g (39% DV) Vitamin C 14 mg (23% DV) Calcium 259 mg (26% DV) Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs
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