Say hello to your new favorite soup recipe–lasagna in a bowl! This recipe takes all the elements of traditional lasagna and transforms them into an easy and delicious soup. I used elbow pasta for the noodles along with hot Italian sausage and fire roasted diced tomatoes for added savoriness. I couldn’t believe how easy this was to throw together! A mixture of ricotta, parmesan and romano are added to the top which is the pièce de résistance of each bowl! Since it doesn’t take long to put together it makes a great weeknight meal.
Lasagna Soup
(Makes about 6 servings)
Printable Version
Ingredients:
- 8 ounces elbow pasta
- 1 tbsp olive oil
- 1 yellow onion, chopped
- 1 lb hot Italian sausage, casing removed
- 4 cloves garlic, minced
- 1 tbsp fresh oregano
- 1/2 tsp crushed red pepper flakes
- 1 (6 oz) can tomato paste
- 6 cups chicken stock
- 1 (28-ounce) can fire roasted diced tomatoes
- 2 bay leaves
- 1 cup mozzarella cheese, shredded
- 1 handful basil, loosely chopped
- salt and pepper to taste
- 8 ounces Ricotta
- 1/2 cup Parmigiano Reggiano, grated
- 1/4 cup Romano cheese, grated (optional)
- sea salt, to taste
- 1/4 tsp black pepper
Directions:
- In a small bowl, combine the Ricotta, Parmesan, Romano, sea salt and 1/4 tsp pepper and set aside.
- Heat olive oil in a large sauce pot over medium high heat. Add the Italian sausage to the pot and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks. Drain the excess fat.
- Add garlic, onion, oregano and red pepper flakes. Cook on medium low heat until onions have become translucent, about 5-7 minutes. Stir in tomato paste until well combined, about 1 minute.
- Stir in chicken stock, diced tomatoes and bay leaves.
- Season with salt and pepper, to taste. Bring to a boil, then reduce heat and simmer until slightly thickened, about 30 minutes.
- Meanwhile, in a large pot of boiling water, cook pasta according to package instructions. Drain and add to the pot during the last 10 minutes of cooking.
- Serve immediately with a dollop of Ricotta and garnish with the shredded mozzarella and basil.