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Lasagna Soup

A delightful fusion of traditional lasagna flavors served in a comforting soup format, perfect for chilly nights and family gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 pound sweet Italian sausage Look for quality sausage with a good fat-to-meat ratio.
  • 3 cups chopped onions Yellow or white onions are perfect.
  • 4 cloves garlic, minced Fresh garlic is a must.
  • 2 teaspoons dried oregano Adds classic Italian flavor.
  • 1/2 teaspoon crushed red pepper flakes Adjust to taste.
  • 2 tablespoons tomato paste For concentrated tomato flavor.
  • 1 can (28 ounces) fire-roasted diced tomatoes Brings a smoky depth to your soup.
  • 2 pieces bay leaves Remove before serving.
  • 6 cups chicken stock Homemade is always best.
  • 8 ounces mafalda or fusilli pasta Cooked until tender.
  • 1/2 cup finely chopped fresh basil leaves Fresh is key.
  • to taste Salt and pepper Essential for flavor.
For the Cheese Mixture
  • 8 ounces ricotta cheese For creamy finish.
  • 1/2 cup grated Parmesan cheese Adds nutty flavor.
  • 1/4 teaspoon salt Be mindful with other salt sources.
  • 2 cups shredded mozzarella cheese Melted on top before serving.

Method
 

Preparation
  1. In a large pot over medium heat, cook the Italian sausage, breaking it up into smaller pieces until browned, about 5-7 minutes.
  2. Add the onions and cook until softened, about 5 minutes. Stir in the minced garlic, dried oregano, and crushed red pepper flakes, cooking for an additional minute.
  3. Stir in the tomato paste and cook for 2 minutes.
  4. Pour in the fire-roasted diced tomatoes (with juices) and add the bay leaves. Stir in the chicken stock and bring to a boil.
Cooking
  1. Reduce the heat and let the soup simmer for 30 minutes.
  2. Add the mafalda or fusilli pasta and cook according to package instructions until al dente.
  3. Stir in the chopped basil, season with salt and pepper to taste.
  4. In a small bowl, combine ricotta cheese, Parmesan cheese, and salt.
  5. Serve the soup in bowls topped with the ricotta mixture and sprinkle with shredded mozzarella.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.