{Recipe} Lasagna Soup

I love lasagna, but I hate actually making lasagna. It’s a pretty labor intensive meal. So when I saw this lasagna soup the other day and thought it was the perfect compromise. All the flavor and texture of lasagna but without all of the work!

This soup was AMAZING. My husband proclaims it is now on his list of favorite meals ever. The kids also loved it, even my son who is staunchly opposed to anything with “terrrr-matoes” in it. It was simple to make, the flavor was outstanding, and I am preparing myself for the fist fight that will probably commence over the leftovers this afternoon!

Thanks, Mel!

{Recipe} Lasagna Soup

Recipe type: Soup

Author: Mel’s Kitchen Cafe

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Ingredients

1 1/2 pounds Italian sausage
1 medium yellow onion, chopped
4 cloves garlic, finely minced or pressed through a garlic press
2 teaspoons dried oregano
1/2 teaspoon dried crushed red pepper
3 tablespoons tomato paste
1 (28-ounce) can fire roasted diced tomatoes, undrained
2 bay leaves
6 cups low-sodium chicken broth
1/2 cup chopped fresh basil or 2 tablespoons dried basil
Salt and pepper to taste
1/2 pound fusilli noodles, cooked and drained
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
1 Tablespoon chopped fresh basil or 1 1/2 teaspoon dried basil
2 cups shredded mozzarella cheese, for sprinkling

Instructions

In a large 4-quart pot, add the Italian sausage and cook over medium heat, breaking the pieces up with a wooden spoon or spatula while it cooks. I prefer the sausage in fairly small pieces. After about 3-4 minutes, add the onion. Cook the sausage and onion together, stirring occasionally, until the sausage is cooked through and the onions are soft,a bout 5-7 minutes. Drain any excess grease, if desired. Stir in the garlic, oregano, red pepper flakes and tomato paste. Cook for 1-2 minutes, stirring constantly. Add the diced tomatoes with their juices, bay leaves and chicken broth. Add the basil, if using dried (if using fresh basil, add it in the next step).
Bring the soup to a boil then reduce the heat and simmer for 20-30 minutes. Season the soup with salt and pepper to taste and the fresh basil, if using.
For the cheese mixture, in a small bowl, combine the ricotta cheese, Parmesan cheese, salt, pepper and basil. Set aside.
To serve the soup, add a scoop of cooked pasta noodles to a bowl. Top with a ladle or two of soup and dollop with a generous spoonful of the cheese mixture. Sprinkle with mozzarella cheese. Serve immediately.

Notes

You can substitute cottage cheese in for the ricotta. I’m not a huge fan for either of those so on my portion of soup I just sprinkled on some mozzarella. So delicious!