Lasagna Soup: Your Recipe, My Kitchen

Lasagna Soup

I have had my eye on this soup for a long time.  The idea of a bowl full of pasta in a sausage filled tomato sauce with a dollop of ricotta/Parmesan on top really had me excited to try it.  What I needed, though, was a cold day.  Luckily, Mother Nature obliged.

Lasagna Soup

This recipe has made the rounds of the internet.  I always try to find the original source to site. I think this came from the cookbook 300 Senstational Soups, but I found it on A Farm Girls Dabbles.  I did just a little bit of adaptation to the recipe because I had what I had in the fridge and, as a rule, I never run to the store just for one recipe.

Lasagna Soup: Your Recipe, My Kitchen
  • 1 pound Sweet (mild) Italian Sausage
  • 1 onion + 1 bunch green onions (the original recipe called for 3 cups of onions)
  • 2 heaping teaspoons of minced garlic (or 4 cloves)
  • 2 tsp Italian seasoning
  • ¼ tsp red pepper flakes
  • 2 Tbsp tomato paste
  • 1 28 ounce can crushed Italian style tomatoes
  • 4 cups chicken stock
  • 2 cups beef stock
  • 8 ounces whole wheat fusilli pasta
  • salt and pepper to taste
  • 1 cup ricotta
  • 1 cup grated Asiago or Parmesan
  1. In a large Dutch oven, brown the sausage.
  2. If it is too lean, add 1 Tbsp olive oil.
  3. Remove the meat from the pan and add the onions.
  4. Saute over medium heat until softened.
  5. Add the garlic, Italian seasoning and red pepper flakes, cooking for 1 minute.
  6. Add the tomato paste, stir and cook for 2-3 minutes until the paste changes to a brownish red.
  7. Add tomatoes and stocks.
  8. Simmer for 20 minutes.
  9. Add pasta, cooking for 10 more minutes or until pasta is just done.
  10. Season with salt and pepper to taste. In a small bowl, combine the ricotta and other cheese.
  11. To serve, ladle soup into bowl, add a spoonful of cheese mixture to center of soup.
  12. Sprinkle with more Italian seasoning if desired.



Now it’s your turn to show off what you have been making!


One thought on “Lasagna Soup: Your Recipe, My Kitchen

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: