Recipes

Lasagna Soup – A Fall Favorite

So I have to be honest. With this one, the title alone was enough to reel me in. I love lasagna and I love soup – putting them together sounded like a fantastic idea! Boy, was I right. This recipe has become a staple over the years. I make it every couple of weeks and every time I take the leftovers to work, my co-workers are always so interested in the recipe. It’s a shoe-in!

Lasagna soup Another pinner said: "Amazing with a capital A. I had SO much left over and I didn't even mind eating it every day for a week.

Original Source –  A Farmgirl’s Dabbles

Another pinner wrote this recipe is, “Amazing with a capital A. I had SO much left over and I dind’t even mind eating it every day for a week.” Me neither, girl. Me neither!

Lasagna Soup

Prep Time: 20 minutes

Cook Time: 40 minutes

Ingredients

For the soup:

2 tsp. olive oil

1-1/2 lbs. Italian sausage

3 c. chopped onions

4 garlic cloves, minced

2 tsp. dried oregano

1/2 tsp. crushed red pepper flakes

2 T. tomato paste

1 28-oz. can fire roasted diced tomatoes

2 bay leaves

6 c. chicken stock

8 oz. mafalda or fusilli pasta

1/2 c. finely chopped fresh basil leaves

salt and freshly ground black pepper, to taste

For the cheesy yum:

8 oz. ricotta

1/2 c. grated Parmesan cheese

1/4 tsp. salt

pinch of freshly ground pepper

Additional cheesy yum:

2 c. shredded mozzarella cheese

Directions

  1. Heat olive oil in a large pot over medium heat.
  2. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes.
  3. Add onions and cook until softened, about 6 minutes.
  4. Add garlic, oregano, and red pepper flakes. Cook for 1 minute.
  5. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.
  6. Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes.
  7. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers.
  8. Right before serving, stir in the basil and season soup to taste with salt and freshly ground black pepper.
  9. While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
  10. To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

O.M.G.

I am always looking forward to cooking this; the first time, I could.not.wait. to try it. I was also crossing my fingers that I wouldn’t botch it! I had to make a few substitutions but for the most part, I followed the recipe to make sure I got the flavors right.

Freshly chopped onion and garlic. The recipe called for three cups of onions. That shocked me a little. Three cups of onion is A LOT of onion! So, I made Alteration #One. With tears rolling profusely down my cheeks, I chopped up a whole onion and got about 1 1/2 cups. Then I used 1/2 cup of dried, chopped onion. 2 cups was enough for me and my tear ducts. I have up’ed my garlic usage over the years, though!

Sausage is going! I sometimes make this with ground beef or with a mixture of sausage and beef. For me, the trick here is to STOP and drain the meat. You don’t want the grease in your soup – promise.

Added onion.

Alright, here’s Substitution #One as well as Alteration #One. I couldn’t find any fire-roasted diced tomatoes so I used these. In Florida, I can always trust my Aldi to have fire-roasted, though. Rest assured that a substitution works just fine if you can’t find the right type of tomatoes. Also, I cannot stand huge chunks of tomatoes in ANY of my food (it’s a texture thing) so I ran them through my blender for about ten seconds to make them saucier.

Added garlic, oregano, and red pepper flakes.

Here is Substitution #Two. I used all of the tomato paste I had in the pantry yesterday. I didn’t shower or bother getting dressed today until about three PM so running to the store wasn’t high on my “to-do” list. Instead of two tablespoons of paste, I used four tablespoons of spaghetti sauce. It worked out just fine, luckily!

Substitution #Three. Apparently my Kroger doesn’t sale mafalda or fusilli pasta so I had to go with these noodles instead. Noodles are noodles, right? Sure. Really any short pasta will work.

Also, the original recipe said that eight ounces of noodles in the soup will yield eight servings. Maybe my servings were just way too big, but ten ounces of noodles only fed my husband, myself, and our toddler. I cooked them separately, as I was anticipating leftovers, so I’ll just whip up some more noodles tomorrow to go with my leftover soup.

This is what the soup will look like once you get to the “simmer for thirty minutes” part. As a lovely bonus, your house will smell like an Italian grandma is cooking there!

This is my cheesy yumminess and also Substitution #Four. I couldn’t find any ricotta cheese at Kroger either, so I didn’t include any. My local store is remodeling and things are very unorganized, making it difficult for this girl who shops with a list full of specific ingredients! I substituted the ricotta cheese with a little dollop of sour cream on top of my bowl of soup. It was delicious. I’m actually really surprised that with everything I had to sub. out that this recipe turned out as great as it did!

Lasagna Soup is certainly a great recipe to add to the books for the winter time, especially since it’s a different take on traditional Italian lasagna. It’s a staple on my menu. Give it a whirl and let me know how it goes for you!