Description
This hearty Lasagna Soup captures all the classic flavors of traditional lasagna in a comforting, easy-to-make soup form. Featuring sweet Italian sausage, fire-roasted tomatoes, aromatic herbs, tender pasta, and a rich medley of cheeses, this dish is perfect for a cozy dinner that requires minimal fuss but maximum flavor.
Ingredients
Scale
Meat and Vegetables
- 1 pound sweet Italian sausage
- 3 cups chopped onions
- 4 cloves garlic, minced
Herbs and Spices
- 2 teaspoons dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 2 bay leaves
- 1/2 cup finely chopped fresh basil leaves
- Salt and pepper to taste
Tomato and Stock
- 2 tablespoons tomato paste
- 1 28-ounce can fire-roasted diced tomatoes
- 6 cups chicken stock
Pasta
- 8 ounces mafalda or fusilli pasta
Cheeses
- 8 ounces ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt (for ricotta mixture)
- 2 cups shredded mozzarella cheese
Instructions
- Cook the sausage: In a large pot over medium heat, cook the sweet Italian sausage, breaking it into smaller pieces as it browns evenly.
- Sauté onions: Add the chopped onions to the pot and cook until softened, about 5 minutes, stirring occasionally.
- Add aromatics: Stir in the minced garlic, dried oregano, and crushed red pepper flakes, cooking for about 1 minute until fragrant.
- Incorporate tomato paste: Add the tomato paste and cook for 2 minutes, stirring constantly to deepen the flavor.
- Add tomatoes and bay leaves: Pour in the fire-roasted diced tomatoes with their juices, then add the bay leaves to the pot.
- Pour in chicken stock and bring to boil: Stir the mixture and bring the soup to a boil over medium-high heat.
- Simmer the soup: Reduce heat and let the soup simmer uncovered for 30 minutes to meld the flavors.
- Cook pasta: Add mafalda or fusilli pasta and cook according to package directions until al dente, stirring occasionally to prevent sticking.
- Finish with basil and seasoning: Stir in the fresh chopped basil and season the soup with salt and pepper to your preference.
- Prepare ricotta mixture: In a small bowl, combine ricotta cheese, grated Parmesan, and 1/4 teaspoon salt, blending well.
- Serve with ricotta topping: Ladle the hot soup into bowls and top each serving with a generous dollop of the ricotta mixture.
- Add mozzarella and melt: Sprinkle shredded mozzarella cheese on top of each serving and allow it to melt into the soup before eating.
Notes
- For a spicier soup, increase the amount of crushed red pepper flakes.
- Substitute turkey sausage for a leaner protein option.
- Use gluten-free pasta to make this recipe gluten-free.
- Make ahead by preparing the soup base and refrigerating; add pasta and cheeses just before serving.
- Leftovers keep well refrigerated for up to 3 days; add extra chicken stock when reheating as pasta thickens the soup.
