Winter is the time for soups and I have been certainly making a lot of them lately! Lasagna has to be one of my all time favourite meals and when I recently came across the idea for a lasagna soup on a farmgil’s dabbles I was immediately enamored with it. A basic lasagna is made with layers of a tomato meat sauce, pasta and cheese and this soup has them all! At the base of the soup is some tasty Italian sausage along with diced tomatoes to form the ‘sauce’ of the soup and of course it is easy to add pasta to any soup and that only leaves the cheese layer which is added just before serving in the form of a dollop of cheese that melts quite nicely into the hot soup.
This soup is pretty easy to make and when it is cold out I certainly don’t mind the long simmering times that soups often require to bring out their flavours. Really the only thing that you need to remember when making this soup is to not add the pasta until the very end as you do not want to overcook it. The ‘cheese layer’ of this lasagna soup is made from a mixture of ricotta, mozzarella and parmesan and once the soup is ready and plated add as much of the cheese as you want to the piping hot soup and watch it melt in.
This lasagna soup has to be one of the best soups that I have had so far this winter and the flavours really do remind me a lot of lasagna. One of my favourite parts of this soup is that the cheese topping melts and the mozzarella get all gorgeously stringy which works surprisingly well in a soup!
In addition to being pretty hearty for a winter soup, if you go easy on the cheese, and I find it hard to do that, this soup is actually on the healthier side. While I was enjoying the soup I was thinking that you could make it even healthier by adding things like spinach, kale, zucchini or even beans and I am really liking the idea adding some spinach to my next batch!
Lasagna is made with a tomato based meat sauce layered with pasta and cheese and this soup has it all from the tasty Italian sausage and tomatoes to the pasta and it is topped off with a dollop of cheesy goodness that will warm your heart.
- 1 tablespoon oil
- 1 pound Italian sausage, casings removed
- 1 onion, diced
- 2 cloves garlic, chopped
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon ground fennel seeds (optional)
- 2 tablespoons tomato paste
- 4 cups chicken broth (or chicken stock)
- 1 (28 ounce) can diced tomatoes
- 1 teaspoon oregano
- 1 bay leaf
- 1/2 pound pasta (gluten-free for gluten-free)
- salt and pepper to taste
- 4 ounces ricotta
- 1/4 cup parmigiano reggiano (parmesan cheese), grated
- 1 cup mozzarella cheese, shredded
- 1 handful basil, chopped
- 1. Heat the oil in a large saucepan over medium heat, add the sausage and cook, breaking it apart as it cooks, before setting aside, and reserving the oil and grease.
- Add the onion and cook until tender, about 5-7 minutes.
- Add the garlic, red pepper flakes, fennel, and tomato paste, and cook until fragrant, about a minute.
- Add the broth, tomatoes, sausage, oregano, and bay leaf, bring to a boil, reduce the heat and simmer for 10 minutes.
- Add the pasta and cook until al-dente, about 7 minutes and remove from heat.
- Season with salt and pepper to taste.
- Mix the ricotta, parmesan and mozzarella and serve the soup garnished with a dollop of the mixture along with the basil.
Chicken Parmesan Soup
Spaghetti alla Bolognese
Sauerkraut Cabbage Roll Soup
Spinach, White Bean and Turkey Sausage Soup
Beer Mac n Cheese Soup
Pasta e Fagioli Soup (Italian Pasta and Bean Soup)
Spinach and Artichoke Dip Tortellini Soup
Creamy Parmesan Tomato and Spinach Tortellini Soup
Italian Sausage Stuffed Pepper Soup
Creamy Parmesan Sundried Tomato and Spinach Tortellini Cauliflower Soup
Spaghetti and Meatball Soup
Tortellini Soup with Italian Sausage & Spinach
Lasagna Stuffed Peppers