Lasagna Soup

By Ellie

8 Person

75 Minutes

0 Calories

Better than the real thing! This recipe for Lasagna Soup is simple to make and so satisfying.

Ingredients

salt and pepper to taste
1 cup mozzarella cheese, shredded
1 cup ricotta cheese
2 tbsp. fresh basil, chopped
1 cup fusilli pasta (or any other kind of curly pasta)
2 bay leaves
6 cups chicken broth
1 28 oz. can diced tomatoes
2 tbsp. tomato paste
¼ tsp. salt
1 tsp. hot pepper flakes
2 tsp. oregano
4 cloves garlic, minced
2 onions, chopped
1 lb Italian sausage (mild or hot), casings removed
1 tbsp. olive oil

Method

01

Add the oil to a large pot over medium heat. Add in sausage and break it up with a wooden spoon so it’s not in big chunks. Cook for about 5 to 7 minutes until it’s no longer pink. Drain the excess fat.
02

Add onions and cook for about 7 minutes until softened. Add in the garlic, oregano and hot pepper flakes and cook an additional minute.
03

Stir in tomato paste and continue to cook for another minute.
04

Add in tomatoes with the juices, chicken broth and bay leaves and bring to a boil. Reduce heat to minimum and cover and simmer for about 30 minutes.
05

Increase the heat to medium-high and add in uncooked pasta and cook for about 10 minutes or until pasta is desired tenderness. Remove from heat and take out the bay leaves.
06

Stir in the fresh basil and season with salt and pepper.
07

To serve, add a dollop of ricotta to each individual bowl. Top with the soup and then sprinkle mozzarella cheese on top.

Related Tags

Lasagna Soup

4.0

( By Ellie )

Better than the real thing! This recipe for Lasagna Soup is simple to make and so satisfying.

01 Information

Grade easy
Serving 8 servings
Prep Time 20 Mins
Cook Time 55 Mins
Total Time 75 Mins

02 Ingredients

salt and pepper to taste

1 cup mozzarella cheese, shredded

1 cup ricotta cheese

2 tbsp. fresh basil, chopped

1 cup fusilli pasta (or any other kind of curly pasta)

2 bay leaves

6 cups chicken broth

1 28 oz. can diced tomatoes

2 tbsp. tomato paste

¼ tsp. salt

1 tsp. hot pepper flakes

2 tsp. oregano

4 cloves garlic, minced

2 onions, chopped

1 lb Italian sausage (mild or hot), casings removed

1 tbsp. olive oil

03 Method

Step 1

Add the oil to a large pot over medium heat. Add in sausage and break it up with a wooden spoon so it’s not in big chunks. Cook for about 5 to 7 minutes until it’s no longer pink. Drain the excess fat.

Step 2

Add onions and cook for about 7 minutes until softened. Add in the garlic, oregano and hot pepper flakes and cook an additional minute.

Step 3

Stir in tomato paste and continue to cook for another minute.

Step 4

Add in tomatoes with the juices, chicken broth and bay leaves and bring to a boil. Reduce heat to minimum and cover and simmer for about 30 minutes.

Step 5

Increase the heat to medium-high and add in uncooked pasta and cook for about 10 minutes or until pasta is desired tenderness. Remove from heat and take out the bay leaves.

Step 6

Stir in the fresh basil and season with salt and pepper.

Step 7

To serve, add a dollop of ricotta to each individual bowl. Top with the soup and then sprinkle mozzarella cheese on top.

04 Author