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Majic13
10
Oct 11, 2017
Lasagna Soup - Originally found the recipe on AllRecipes.com. The pic belongs to them, but is exactly what the finished product looks like. I modified the recipe for my own tastes and have added options at the bottom.


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Ingredients For the soup: 2 tsp. olive oil 1-1/2 lbs. Sweet Italian turkey sausage 3 c. chopped onions 4 garlic cloves, minced 2 tsp. dried oregano 2 T. tomato paste 1 28-oz. can fire roasted diced tomatoes 2 bay leaves 6 c. chicken stock 8 oz. mafalda or fusilli pasta 1/2 c. finely chopped fresh basil leaves Freshly ground Sea Salt and black pepper, to taste
For the cheesy yum: 8 oz. ricotta 1/2 c. grated Parmesan cheese 1/4 tsp. salt & pinch of freshly ground pepper (if desired) Additional cheesy yum: 2 c. shredded mozzarella cheese Preparation: Heat olive oil in a large pot over medium heat. Add onions and cook until softened (about 5 mins), then add garlic and oregano and cook for another 1-2 mins. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. 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. You can let the soup simmer longer to incorporate the flavors more fully, but it can be served at this point.
Right before serving, stir in the basil and season to taste with freshly ground sea salt and black pepper.
In a separate pot, cook the pasta until Al dente. Do not overcook as the pasta will cook a bit more when you pour the hot soup over it when serving.
While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
To serve, place some of the pasta in the bottom of each soup bowl and place a dollop of the cheesy yum on top of the pasta. Sprinkle some of the mozzarella on top and ladle the hot soup over the cheese. Add another sprinkle of mozzarella on top of the soup.
I use sweet Italian turkey sausage, but I am quite sure that any flavor or type of Italian sausage would also be good.
This soup will gain even more flavor on the second trip around, so be sure to make enough for leftovers. I usually double the recipe and start the soup in the am and let in simmer throughout the day. Then for the leftovers, put the soup on the stove to simmer for 30-60 mins before serving. This not only brings out additional flavors, but insures that the family will be at the table and ready to eat when you’re ready to serve.
Mafalda pasta can be difficult to find, but it is shaped like thin lasagna noodles so it adds that much more character to the soup. I usually break it up into smaller pieces before cooking, as it fits into a soup bowl much easier. If you can’t find Mafalda or Fusili, spiral pasta works just fine. Serve with a crusty artisan bread or chunky sourdough garlic bread. This has become the #1 requested soup of my family and friends. Yummy good!
intransit
1
Dec 30, 2020
Majic13I just made this. What a flavor bomb! Thanks a heap for the amazing recipe and great instructions. I did add a handful of minced greek olives for some tang but otherwise pretty much stuck with the plan.
Majic13
10
Dec 30, 2020
intransitWoohoo!! Thanks for letting me know! This is one of my very favorite recipes, in fact, I think I like it more than making a traditional lasagna dish. I'm glad you loved it too! The greek olives were a great idea! I have an awesome chicken tortilla soup recipe too, if you're interested.
intransit
1
Dec 30, 2020
Majic13I'm always down with a good tortilla soup! An ill-organized three-ring binder sits on the shelf with all my good recipes. One option for trade is a Czech Christmas / holiday bread called Vanocka which my family makes if you are into that.
Majic13
10
Dec 30, 2020
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