Lasagna Soup
If you love lasagna but don't have the time to make it, our Lasagna Soup is satisfying, flavorful, and a dinner everyone will love!
Ingredients
- 2 tablespoons olive oil
- 1 ½ pounds Italian sausage or a mix of ground beef and sausage
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 teaspoons dried oregano
- 2 teaspoons Italian seasoning
- ½ teaspoon crushed red pepper flakes
- 2 tablespoons tomato paste
- 1 (28-ounce) can fire roasted diced tomatoes
- 2 bay leaves
- 6 cups chicken stock
- 8 ounces Mafalda, Fusilli, or pasta shape of your choice
- ½ cup fresh basil leaves, finely chopped
- Salt and freshly ground black pepper to taste
- 8 ounces ricotta or cottage cheese
- ½ cup Parmesan cheese, grated
- 8 ounces fresh mozzarella pearls
- 1/2 teaspoon garlic powder
- ¼ teaspoon salt
- Pinch of freshly ground pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add sausage, breaking it up into bite-sized pieces, and brown for about 5 minutes.
- Add chopped onions and cook until softened, about 6 minutes.
- Add garlic, oregano, Italian seasoning, and red pepper flakes. Cook for 1 minute.
- Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes or until the tomato paste turns a rusty brown color.
- Add diced tomatoes, bay leaves, and chicken stock. Stir to combine.
- Bring to a boil and then reduce heat and simmer for 30 minutes.
- Add uncooked pasta and cook until al dente. Do not overcook or let soup simmer for a long period of time after adding the pasta as the pasta will absorb all the broth and become mushy.
- Just before serving, stir in the basil and season to taste with salt and freshly ground black pepper.
- While the pasta is cooking, prepare the cheese mixture. In a small bowl, combine the ricotta, Parmesan, mozzarella, garlic powder, salt, and pepper.
- To serve, ladle the hot soup into bowls and add a dollop of the cheese mixture on top. Stir the cheese mixture into the hot soup and enjoy!