Lasagna Soup

Updated: Feb 27, 2019

A big bowl of soup nourishes the heart as well as the stomach, spreading that feeling of love and satisfaction all the way through you. This Lasagna Soup is indeed like lasagna in a bowl, packed with the comforting flavors of the lasagna we know and grew up with. What puts this soup over the top is the most decadent ooey-gooey spoonful of ricotta that is scooped on top and melts right into the other ingredients.



If you think this sounds too complicated to pull together, think again. This Lasagna Soup has 20 minutes of active cooking time and then it simmers for another 30 minutes on the stove. As one of my new favorite recipes these days, this easy and delicious soup can feed a crowd.


Ingredients

1 tablespoon olive oil (I like California Olive Ranch evoo)

1-1/2 lbs. Italian sausage (I like to mix spicy and regular flavors)

1 yellow onion, chopped

4 garlic cloves, minced

1 tablespoon Italian Seasoning

1/2 teaspoon crushed red pepper flakes

1 6-ounce can of tomato paste

2 14.5-ounce cans of fire roasted diced tomatoes

2 bay leaves

8 c. chicken stock (I like to mix water with Better than Bouillon or homemade)

8 oz. Mafalda pasta broken into one-inch pieces

Kosher salt and freshly ground black pepper, to taste

1/2 c. fresh basil leaves sliced thinly


Cheese topping (this really isn't negotiable, you must make this part)

8 ounces whole milk ricotta

1/2 cup grated Parmesan cheese

1/4 teaspoon kosher salt

freshly ground black pepper, to taste

2 c. shredded mozzarella cheese


Heat olive oil in a large Dutch oven over medium heat. Add sausage, breaking up into bite-sized pieces, and brown until no longer pink. Add onions and cook until softened, about 6 minutes. Add garlic, Italian seasoning, and red pepper flakes. Stir to combine, then make a well in the center of the dutch oven and add the tomato paste to the middle. Let this cook until brick red, stirring often, about 3 minutes.


Add fire roasted diced tomatoes, bay leaves, chicken stock and stir everything together to combine. Bring to a boil and then reduce the heat to a simmer for 30 minutes.


While the soup finishes on the stove, prepare the showstopping ricotta mixture by whipping together the ricotta, Parmesan, salt, and pepper in a medium-size bowl.


Boil plenty of water and add several hefty pinches of salt. Add the uncooked Mafalda pasta and cook until al dente.


Tranfer drained noodles to the soup and stir in a basil chiffonade before ladling into the bowls.


As you serve the soup, top each bowl with a dollop of the ricotta mixture and a heavy pinch of shredded mozzarella.

© 2018 by Mandy Begley | Leander, Texas

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