Lasagna Soup

This is one of those recipes I have been debating on whether or not I post for some time. I saw variations of lasagna soup on many sites and the idea most definitely caught my attention.

Making lasagna for two is rough. There is only so many days of lasagna for lunch and dinner that we can handle, and a large pan of lasagna is about three days more than we need. But soup. We can down some soup in this house. Could a quick soup really be as good as a serving of your grandmomas’s home made labor of love?

Well, as you make this, if you taste for seasoning as you go, or can’t just resist a sip here and there, you will be left worried. Sure, it will be soup, but will it be anything more than that?

Yes. Yes it will. Something magic happens between the moment you scoop that bit of ricotta into the bowl and enjoy your first real spoonful. Little lasagna ricotta fairies meet up and mingle in the bowl, creating a perfect harmony of texture, consistency and that perfect lasagna flavor.  It really is amazing.

So, why wouldn’t I share it, after all that’s what these food blogs are all about right? Because I like to think I’m the cool kid who doesn’t need to be in the club house. Then a few weeks later, I went and made this soup again, and that says a lot in a kitchen like mine that rarely sees a repeat meal out of a few staples we will never give up. I have a few magazines and several cookbooks devoted to soup recipes I want to try and share with you, so when I realized I was ‘wasting’ a perfectly good night to taste test a new one by making this again, I knew it would just be cruel not to.

 

Lasagna Soup

Lasagna Soup

Ingredients

  • 2 teas olive oil
  • 1 1/2 lb Italian sausage (I use hot), casings removed
  • 2 onions, finely chopped,
  • 4 cloves garlic, minced
  • 2 teas dried oregano
  • 1/2 teas red pepper flakes
  • 2 tbs tomato paste
  • 1-28oz can fire roasted diced tomatoes, with juice
  • 6 cups chicken stock
  • 2 bay leaves
  • 8oz curly looking pasta
  • 1/2 cup finely chopped fresh basil
  • S&P
  • 8oz ricotta cheese
  • 1/2 cup grated Parmesan
  • 2 cups shredded mozzarella

Preparation

In a large pot, heat oil over medium heat until shimmering. Add sausage and brown, breaking up into small chunks, until no longer pink, about 5 minutes. Drain any excess fat. Add onion, garlic, and red pepper flakes, and saute for 1 minutes. Stir in tomato paste and cook until it turns a rusty brown, about 5 minutes.

Add tomatoes with juice, stock and bay leaves; bring to a boil. Reduce heat and simmer for about 30 minutes to blend the falvors. Add past, increase heat to medium-high and boil until al dente, about 8 minutes. Discard bay leaves. Stir in basil and season with salt and pepper to taste.

Preheat broiler and place oven safe bowls on a baking sheet.

Scoop a heaping spoonful of ricotta into each bowl. Ladle soup into bowls and top each bowl with Parmesan and mozzarella cheese. Place in broiler with oven door cracked for 3-5 minutes until cheese browns.

Wait a few minutes before serving lava pits to your loved ones.

Adapted From

300 Sensational Soups, and pretty much every other food blog on the web right now.

http://passthesushi.com/lasagna-soup/

 

 

Go make that and try not sharing it with your friends. You’ll totally understand. ;)


Comments

  1. says

    teehee I love the idea of little ricotta fairies :D

    I’ve seen this idea all over Pinterest and I’ve WANTED to make it but I just couldn’t decide if it was worth it – but now I have some positive feedback from your lovely photos and post :) Will definitely be giving this a shot

  2. says

    This looks amazing :D I have seen this around, but your pictures look soooo yummy! I’ve been wanting to try some kind of lasagna soup but now I’m really motivated to try it. I think I’m going to write it down in my book for later in the week :)

  3. says

    I hear ya’. Lasagna goes a long way for just two. I like to make two serving batches and freeze them up. This soup looks delicious and I bet it would freeze good too.

  4. says

    Haha, I love how you say this recipe is from every other blog on the web. It’s true though! I keep seeing and every time, I want to make it more and more!

  5. says

    I think that no matter how many other blogs have posted a recipe, by posting it, too, you may reach just one more person that hasn’t seen the recipe. You could change a life! or at least a menu ;-) Your clicks look wonderful. Makes me wish I could have a bowl of that wonderful soup.

  6. Brandy says

    Oh.My. GOD! I just made this tonight (half recipe) and I am blown away. This is definitely going tin the home cookbook. I love the ricotta at the bottom. I actually forgot about it when I started eating, then BOOM, fairies :)

    I am glad I didn’t put all the red pepper flakes in – that would’ve been a little too spicy for me.

    Thanks!!

  7. Tiffany says

    I just finished making this for dinner tonight and boy oh boy! This is gonna be YUMMY! Wasn’t sure when to add the oregano but I just did it when I added the basil since I had to use dried basil anyway (didn’t have fresh basil on hand). Thanks for this lil blessing in a bowl!

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