LASAGNA SOUP

Category: Recipes
Published: November 11, 2019

Ingredients

1 lb. Johnsonville hot sausage links, casings removed
1 TBLS olive oil
5 garlic cloves, minced
2 TBLS white onion, minced
4 C chicken stock or broth
14 oz. Hunt's diced tomatoes
14 oz. Hunt's crushed tomatoes
2 TBLS Hunt's tomato paste
3 bay leaves
1 1/2 tsp dried oregano
1 1/2 tsp dried basil
kosher salt/pepper
1 ladle pasta water
1/2 lb. lasagna noodles
10-12 slices mozzarella cheese
4 to 5 fresh basil leaves, chiffonade
FOR THE CHEESE MIXTURE:
10 oz ricotta cheese
kosher salt/pepper
1 tsp nutmeg
1 TBLS fresh parsley, chopped

*Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website. As an Amazon Associate I earn from qualifying purchases. See my privacy statement for details.

Lasagna Soup? Yep…it is a thing and you are going to love it! The flavor…OMG…amazing in just under 40 minutes. I opted for hot sausage as my base…feel free to substitute with ground beef or even ground chicken, if you wish. I always buy hot sausage in the casing, then just take the casing off before I cook…I just think there is so much more flavor as compared to the bulk. I love this one from Johnsonville! Oh…and the cheese mixture…exactly what I use to make my very own traditional lasagna. The finishing touch…allowing the mozzarella cheese brown and drip on the sides of the bowl under the broiler…YUMMY! This recipe will make about 5 to 6 servings.

Love soup? Click here to check out more of my soup recipes!

In a large pot, heat up the olive oil, take the sausage out of the casing and add to pot. Break apart while cooking. As your sausage is browning, prepare the lasagna noodles…be sure to salt your water! Break the lasagna noodles into pieces before placing in the boiling water. You want to be boiling the noodles as you are preparing the soup, because you will be using a bit of the pasta water.

Once the sausage is no longer pink, add in the garlic and onions. Cook for about a minute or so. Add in the chicken stock, tomatoes, tomato paste, bay leaves, oregano, basil, and ladle of pasta water. Season with kosher salt and pepper. Bring pot to a boil…reduce heat…cover and allow to simmer for about 15 minutes. Drain pasta and reserve.

In a bowl, mix together the ricotta, nutmeg, parsley, salt and pepper. Reserve.

When the soup is done simmering, remove the bay leaves. Gently stir in the pasta and allow to warm up a few minutes. Turn on the broiler. Ladle the soup into bowls. Spoon a bit of the ricotta mixture on top. Cover with two slices of mozzarella. Place under broiler until the cheese is brown and melty.