Lasagna Soup is the PERFECT comfort food for a cold winter day! EASY to make, you can have this on the table in less than an hour. Filled with creamy ricotta, perfect bites of sausage, and mini lasagna noodles – it is so cozy!
Our family loves soup and this is the MOST frequently requested! I’ve made this for years and now, our oldest kids, in their 20’s, ask for the recipe so they can make it for their friends and roommates.
Another reason I love this soup is because it is so flexible. If you don’t have a bell pepper, add 2 onions instead of one. Don’t like pork sausage? Use a good Italian chicken sausage. Can’t find mafalda pasta? Use fusille or farfalle. Make it with your family’s tastes in mind and they will love it! When you stir together the cheese and that lovely tomatoey broth, it turns into a wonderful, cheesy bowl of perfection! Sooo yummy! I can’t wait for you to try it!
How to Make Lasagna Soup:
In a medium bowl, mix together the ricotta, Parmesan, salt and pepper. Set aside.
Heat a drizzle of olive oil in a large pot over medium heat. Add sausage. Break into bite sized pieces and brown for about 5 minutes. Drain fat as needed. Add in onions and peppers, cook until translucent, about 5-6 minutes. Add garlic, oregano, and red pepper flakes. Stir through. Add tomato paste and mix well. Cook for 3-4 minutes until tomato paste turns rusty brown.
Add diced tomatoes, bay leaves, and chicken stock. Bring to a boil and then reduce heat to simmer for 30 minutes.
In the meantime, bring water to boil in a medium saucepan. Cook mafalda pasta according to the directions on the package. Drain and set aside.
Add fresh basil and pasta. Mix in until basil wilts – about 1-2 minutes.
To serve, scoop a large spoonful of the cheese mixture into each bowl.
Ladle in hot soup and top with mozzarella cheese. Stir together to blend the creamy cheese into the soup for all of the deliciousness!
Lasagna Soup
Ingredients
Ingredients:
- 8 oz. ricotta
- ½ cup grated Parmesan
- ¼ tsp. salt
- ¼ tsp. black pepper
- 2 cups shredded mozzarella
- Olive oil
- 1 lb. Italian sausage I like hot Italian sausage
- 1 onion diced
- 1 bell pepper diced
- 4 cloves garlic minced
- 2 tsp. dried oregano
- Pinch of red pepper flakes
- 2 Tbsp. tomato paste
- 2 14 oz. cans of diced fire roasted tomatoes
- 2 bay leaves
- 6 cups chicken or vegetable stock
- 8 oz. mafalda pasta
- Handful of fresh basil torn
- Salt and pepper to taste
Instructions
Instructions:
- In a medium bowl, mix together the ricotta, Parmesan, salt and pepper. Set aside.
- Heat a drizzle of olive oil in a large pot over medium heat. Add sausage. Break into bite sized pieces and brown for about 5 minutes. Drain fat as needed. Add in onions and peppers, cook until translucent, about 5-6 minutes. Add garlic, oregano, and red pepper flakes. Stir through. Add tomato paste and mix well. Cook for 3-4 minutes until tomato paste turns rusty brown.
- Add diced tomatoes, bay leaves, and chicken stock. Bring to a boil and then reduce heat to simmer for 30 minutes.
- In the meantime, bring water to boil in a medium saucepan. Cook mafalda pasta according to the directions on the package. Drain and set aside.
- Add fresh basil and pasta. Mix in until basil wilts – about 1-2 minutes.
- To serve, scoop a large spoonful of the cheese mixture into each bowl, ladle in hot soup and top with mozzarella cheese. Stir together to blend the creamy cheese and soup for all of the deliciousness!