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!
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
- 1-28 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
- S&P
- 8 oz ricotta cheese
- 1/2 cup grated Parmesan
- 2 cups shredded mozzarella
Instructions
- 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.
Notes
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
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Go make that and try not sharing it with your friends. You’ll totally understand. 😉
Belinda @zomppa says
I could definitely enjoy a hot bowl of this!
Tes says
What an exciting recipe! It looks melt-y and delicious 🙂
Julie @ Table for Two says
This looks fabulous and so delicious. I love your little red bowls/pots 🙂
Suzi says
What a clever way to have lasagna, as a soup, I’m really going for this and I am in love with those little crocks, so cute.
Jess @ OnSugarMountain says
teehee I love the idea of little ricotta fairies 😀
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
Erin says
Even the top in all it’s melty glory looks wonderful!
Rachel @ Baked by Rachel says
Ricotta fairies ha! This sounds great and a nice change of pace.
Dionne Baldwin says
This post made me salivate. I want to make lasagna soup!
Heidi @ Food Doodles says
This looks amazing 😀 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 🙂
sarah at buttered-up says
I know what having lasagna around for ages is like. This sounds ideal for our little house of two. Thanks for sharing!
Eliot 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.
Kiri W. says
How interesting! I’ve never had lasagna soup, but why not marry two delicious things?
Stephanie 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!
Erin @ Dinners, Dishes, and Desserts says
I have been thinking about this soup for awhile too. Hubby doesn’t love lasagna, but I think he would like this soup. Now I am going to have to try it, your pictures are just so tempting!
Laurie {Simply Scratch} says
This is awesome! Ps. I want a job as a little lasagna ricotta fairy!
Kristen 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.
sara says
Yum! This soup looks absolutely delicious – comfort in a bowl! 🙂
Sandra's Easy Cooking says
MMM..soooo good! Great idea, recipe and your photos are beautiful!!! Mouthwatering dish!!!
Peggy says
Lasagna? In soup form? I think you’ve just stolen my heart =)
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!!
Fresh and Foodie says
THis looks pretty awesome. I’ve never had or made lasagna soup before, but what’s not to like? Love the ricotta on the bottom. Nice.
Liz says
This looks amazing!!!!
nicole @ I am a Honey Bee says
This looks so good. I totally understand what you mean about making lasagna for 2. We ened up making it and eating it for a week solid. It gets boring but can save some money. But we will def need to try this soup!
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!
Crystal says
This sounds so good I don’t have Oven Safe bowls What brand is yours those are super cute?