I made this soup last week and I think it’s now officially
my favorite soup, or at least in the top 5.
It was so easy and has so much flavor.
Mr. C thought the concept of lasagna soup was just plain weird, but even
he was a fan, and he told me it was even better the second day for
leftovers. If you’re looking for a
hearty soup to warm you up, then look no further. There’s even a cheesy surprise at the bottom
of the bowl which just puts this soup over the top.
I do want to mention that the picture shows the leftover soup which was less brothy than the night I made it. I meant to take a photo the first night we ate
the soup but honestly it smelled (and tasted) so good that I got side-tracked
and gobbled up my bowl of soup before I realized that I hadn't taken a photo.
The recipe is below and you can also find a printable version here.
Lasagna Soup
Yield: 8 servings
Adapted from: a farmgirl’s dabbles, from the cookbook 300 sensational soups
2 tsp. olive
oil
1 lb. sweet Italian
sausage
½ lb. ground
beef
3 c. chopped
yellow onion
4 cloves garlic,
minced
2 tsp. dried
oregano
½ - 1 tsp.
crushed red pepper flakes
2 T. tomato
paste
2 bay leaves
6 c. chicken
broth
4 c. pasta
(I used campanelle)
½ c. fresh
basil leaves, chiffonaide
Salt and
pepper, to taste
8 oz. skim
ricotta
½ c. grated parmesan
cheese
1 c.
mozzarella cheese
Salt and
pepper, to taste
Heat olive
oil in large pot. Add sausage and beef
and brown.
Add onions
and cook until softened and translucent, about 6 minutes. Add garlic, oregano, and red pepper flakes and
cook for 1 minute.
Add tomato
paste, stir well, and cook for 3-4 minutes or until tomato paste turns a rusty
brown color.
Add diced
tomatoes, bay leaves, and chicken stock and stir. Bring to a boil, then reduce heat and simmer
for 30 minutes.
Meanwhile, prepare
the “cheesy surprise” by mixing the ricotta, parmesan, mozzarella, and salt and
pepper in a bowl.
Add uncooked
pasta and cook until al dente (do not overcook pasta). Remove from heat when pasta is al dente. Stir in basil and add salt, pepper, and any
additional red pepper flakes as needed.
To serve, place
a spoonful of the “cheesy surprise” in each bowl before filling with soup.