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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Lasagna Soup

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Lasagna Soup
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 on a cold winters day.

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.

Lasagna 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!

Lasagna 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 Soup

Lasagna Soup

Prep Time:5 minutes Cook Time:55 minutes Total Time:1 hour Servings: 4

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 on a cold winters day.

ingredients
  • 1 tablespoon oil
  • 1 pound Italian sausage, casings removed
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon fennel seeds, crushed
  • 4 cups chicken broth or chicken stock
  • 1 (28 ounce) can diced tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon oregano
  • 1 bay leaf
  • salt and pepper to taste
  • 1/2 pound pasta (gluten free for gluten free)
  • 4 ounces ricotta
  • 1/2 cup parmesan, grated
  • 2 cup mozzarella, shredded
  • 1 handful basil, chopped
directions
  1. Heat the oil in a large sauce pan over medium heat add the sausage and cook until lightly browned, about 10 minutes, breaking it apart as you go and set aside reserving the remaining oil and grease.
  2. Add the onion and saute until tender, about 5-7 minutes.
  3. Add the garlic, red pepper flakes and fennel and saute until fragrant, about a minute.
  4. Add the chicken broth, tomatoes, tomato paste, sausage, oregano, bay leaf, salt and pepper, bring to a boil, reduce the heat and simmer for 30 minutes. (If you have the time this soup will benefit from being simmered longer.)
  5. Add the pasta and cook until al-dente, about 7 minutes and remove from heat.
  6. Mix the ricotta, parmesan and mozzarella and serve the soup garnished with a tablespoon of the mixture along with the basil.
Slow Cooker: Implement step 1, optionally implement steps 2 & 3, place everything except the pasta, the cheeses and basil in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the pasta and cooking on high until the pasta is cooked, about 10 minutes.
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Reader Interactions

Comments

  18. Mila says

    January 4, 2012 at 5:49 pm

    OMG I love this recipe! And I love the little touches you add to your photos..the red checked table cloth is perfect! Happy new year to you!

    Reply

  30. Kevin says

    January 6, 2012 at 11:03 am

    CharlesR: Haha! 🙂 I like to leave the amounts of some ingredients a bit vague to allow the reader to decide how much they want. If you like basil, go for a 'big' handful and if you do not like basil go for a little as you like. (With herbs do I quite literally just reach in and grab a handful and tear it out of the bundle.)

    Reply

  37. LadyJayPee says

    January 18, 2012 at 5:18 pm

    I made this last night, Kevin, and it was really good! I cooked the sausage & onions, added garlic & fennel, and broth. But then I added the equivalent amount of some of my own leftover homemade marinara & spaghetti sauces thawed from the freezer for the tomatoes; good way to use them up! Threw in some zucchini chunks too, and may add some spinach next time. The garnish of 3 cheeses & basil was a great touch! Thank you!

    Reply

  43. Priya says

    February 1, 2012 at 2:31 am

    Hi Kevin..I am a big fan of ur blog… this soup looks really amazing… but wondering if you can help to make vegetarian version of this recipe.. as in replacement for sausages…

    Reply

  44. Kevin says

    February 1, 2012 at 10:59 am

    Anonymous & Priya: I would go with something like a combination of spinach and portobello mushrooms as a replacement for the sausage. White beans would also be nice. You may also want to increase the amount of fennel seeds and add a touch of paprika as these are flavours commonly found in Italian sausage.

    Reply

  46. Melissa says

    August 6, 2012 at 3:40 am

    Wow, closet cooking,
    I wonder why I could never succeed making this lasagna soup. At least not like the way you made it.
    How did you do it? I'll try again for sure and this time I'll refer to your recipe as my guide 🙂
    Thanks also for the tempting food photos. It looks like they were made by professional. Have you ever heard about food photography site called http://www.foodporn.net ?
    Your pics should be on the Food Porn home page, that's for sure!

    Reply

  51. Anonymous says

    January 8, 2013 at 4:07 am

    I made this for dinner tonight and it was awesome! My incredibly picky 5th grade son paid me a compliment by saying that it tasted as good as his school food!!! Yes, that is a compliment coming from him:). He even said he would eat it again if I made it. That is a total miracle! Usually when he tries something new, he ends up spitting it in the trash or choking it down with a terrible look on his face. I did double the noodles in it, one can never have too many noodles! Thank you!

    Reply

  53. MDmomof3 says

    January 17, 2013 at 1:51 pm

    Made this last night and it was incredible. I may never bother with lasagna again! Made a bit more than expected, the broth was absorbed but it doesn't matter a bit for leftovers.

    Reply

  55. kclawrence says

    October 28, 2013 at 6:49 am

    I made this for dinner last night. It was absolutely delish! I subbed cottage cheese for ricotta, because I don't like ricotta, and I used ground beef. Great recipe!

    Reply

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