Lasagna Soup

I love soup season! There is nothing better on a cold winter day than to cuddle up with a warm bowl of soup…especially if that soup is LASAGNA SOUP! If you have ever made lasagna, you know it can be a labor of love so, I wanted to create a recipe with all the flavors we love in lasagna but without the hassle. Enter Lasagna Soup! This recipe is packed with flavor with spicy Italian sausage fire roasted tomatoes and topped with a cheesy ricotta mixture.

Ingredients: 

2 teaspoons olive oil

2 teaspoons unsalted butter

1 yellow onion, finely chopped 

1 pound. Italian sausage

3 large garlic cloves, minced

2 teaspoons dried oregano

kosher salt to taste

1/4-1/2 teaspoon red pepper flakes

3 tablespoons tomato paste 

1 (14.5-oz.) can fire-roasted diced tomatoes

1 (14.5 oz) can diced tomatoes 

2 cups beef stock 

4 cups chicken stock 

10-12 long lasagna noodles broken into pieces 

1/2 c. fresh basil and parsley, roughly chopped, for topping 

Ricotta topping: 

8 oz. whole milk ricotta

1/2 c. freshly grated Parmesan cheese

1/4 cup freshly chopped basil and parsley

Salt and pepper to taste 

Mix all the ingredients until well combined 

DIRECTIONS:

Heat the butter and olive oil in a large pot over medium heat. 

Add the onion with a sprinkle of salt and cook until softened, careful not to let it brown. 

Add sausage, break it into smaller pieces, and cook until the meat is no longer pink. 

Add garlic, oregano, and red pepper flakes, and cook until the garlic is fragrant, about a minute or two. 

Stir in tomato paste and cook for a couple minutes more.

Add in the diced tomatoes and stocks. 

Bring just to a boil, then reduce heat to a simmer and cook for about 20-30 minutes. 

Raise the heat to a gentle boil and break the pasta into pieces and add to the soup. Cook until al dente. 

Ladle soup into bowls and top with a scoop of the ricotta mixture.

If the soup isn’t served right away, then wait to add the pasta until ready to serve.