When you get an overwhelming craving for lasagna but don’t have the time or energy to put together a casserole – do the next best thing and reach for your soup pot!
Lasagna Soup holds all the traditional flavors dear to my heart with hunks of sausage, zig-zaggy noodles, ricotta, mozzarella and Parmesan cheese swimming in an Italian-seasoned tomato broth. If you want to make a vegetarian version you can leave out the sausage.
An immensely satisfying, deconstructed lasagna without all the work.
The piping hot soup is ladled over a scoop of ricotta placed in a bowl alongside chewy, broken-up lasagna noodles. I cook the noodles separate to prevent them from soaking up all the lovely broth you just put your tender loving care into making because pasta will soak up any kind of water or broth until it is all gone.
On top pf the soup is a generous sprinkling of Mozzarella cheese that you can eat as is or place under the broiler so the top gets molten, bubbly and golden brown kind of like French onion soup. That’s the best. For the sake of taste testing I ate it both ways. I found them equally good although the broiler gives it an extra special touch that mimics baked lasagna.
|Lasagna Soup|| |
- olive oil
- 1 pound Italian sausage, optional
- 1 yellow onion, diced
- 1 green bell pepper, diced
- sea salt and fresh black pepper
- 5 cloves garlic, minced
- ⅓ cup tomato paste
- 2 teaspoons Italian seasoning, crushed between fingertips
- 1 teaspoon dried oregano, crushed between fingertips
- ¼ fresh parsley, chopped
- 1 teaspoon dried thyme
- 1 teaspoon sea salt
- ⅛ teaspoon black pepper
- 2 cans (14 ounce) petite diced tomatoes
- 5 cups chicken broth
- 12 ounces lasagna noodles broken up into bite-size pieces
- 15 ounces ricotta cheese
- 2 cups mozzarella cheese, shredded
- parmesan cheese, grated, for serving
- Add enough olive oil to lightly coat the bottom of a large soup or stock pot and heat on medium - add sausage and brown on all sides. Remove sausage to a large cutting board and allow to cool.
- Drain off the sausage grease and add a few tablespoons of oil over medium-low heat, add onion and green pepper; season with salt and pepper and saute until onion is translucent, stirring often.
- Add garlic, saute 2-3 minutes, stirring often. Add tomato paste, all the dried spices, parsley a teaspoon of sea salt and a ⅛ teaspoon black pepper, stir into onions and cook 3-4 minutes.
- Add tomatoes and chicken broth. Slice the sausage into ½-inch thick pieces and add back to pot. Simmer about 30 minutes, tasting halfway through and seasoning as needed.
- Cook the pasta to al dente according to package directions. Drain and toss with some of the broth from the soup to keep them from sticking.
- To serve, add about ¼ cup Ricotta cheese to the middle of a bowl, spoon pasta around it then ladle soup over top. Sprinkle with about ¼ cup mozzarella and serve with Parmesan for sprinkling over top.
- To make these extra special use oven safe bowls and sprinkle the tops completely with mozzarella. Set the bowls on a baking sheet and place under broiler until tops are bubbly and golden brown, checking every 30 seconds until they are ready.
This post was originally published in 2012. It’s one of my favorites and since I’m busy moving I thought you would enjoy it! As soon as I’m settled in my new kitchen – hopefully soon – I will start posting new recipes again.