Lasagna soup brings all of the flavor of lasagna to a bowl, but with much less time and effort than it takes to make a full pan of lasagna.
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 lasagna soup, 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. Lasagna soup 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.
Try this lasagna soup recipe and then let me know what you think of it!
- 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
- 1-28 oz can fire roasted diced tomatoes, with juice
- 6 cups chicken stock
- 2 bay leaves
- 8 oz curly looking pasta
- 1/2 cup finely chopped fresh basil
- 8 oz ricotta cheese
- 1/2 cup grated Parmesan
- 2 cups shredded mozzarella
- 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.
Go make that and try not sharing it with your friends. You’ll totally understand. 😉