Lasagna Soup

Sunday is a great day for making a soup. The only problem is that your entire house carries the aroma. Having to endure is sometimes more than I can handle. While this was cooking, I snuck a whole bunch of tastes to “make sure” everything was coming along fine.



  • 2 tsp olive oil
  • 1 lb spicy Italian sausage, removed from casing
  • 3 cups diced yellow onion
  • 4 cloves garlic, minced
  • 2 tsp dried oregano
  • ½ tsp crushed red pepper flakes
  • 2 tbsp tomato paste
  • 14.5 oz fire-roasted tomatoes
  • 14 oz regular diced tomatoes
  • 2 bay leaves
  • 5 cups chicken stock
  • 16 oz. medium-size pasta (rotini, fusilli, farfalle—whatever your preference)
  • Kosher salt and pepper
  • 8 oz. ricotta cheese
  • ½ cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese

In a large pot, heat olive oil over medium heat. Cook sausage in oil, breaking up with a spoon, for 5 minutes or until cooked through completely. Add onion and cook, stirring regularly, for 5 minutes. Add garlic, pepper flakes, and oregano. Cook, stirring constantly, for 1 minute. Add tomato paste and mix in thoroughly. Cook, stirring frequently, for 3 minutes. Add all the tomatoes, bay leaves, and chicken stock. Bring to a boil and reduce to a simmer. Simmer for 30 minutes.

Meanwhile, start a large pot of salted water boiling. Cook pasta until done. Drain and set aside. In a small bowl, mix ricotta, Parmesan, and a pinch of salt and pepper.

To serve, place a scoop of pasta in a bowl. Top with soup mixture. Top that with a spoonful of ricotta mixture. Sprinkle with mozzarella.

Makes 6-8 servings. Enjoy!


About Gerard

Fun-loving, well-read foodie.
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