Lasagna Soup

Thursday, March 1, 2012

So I've been making a lot of soups and hot dishes lately. I blame it on the cooler weather we're having here, but regardless, they've all been really tasty. I started by making lasagna soup, then my three bean chili, I moved on to butternut squash risotto, and then finally stopped with a butternut squash soup. The reason why I love this lasagna soup so much I that it has the same great taste of lasagna, but without the time, effort and mess that goes into it. If you're not a fan of zucchini or squash, you can simply omit those two ingredients, I just always add extra veggies where I can.

Lasagna Soup
2 tsp. olive oil
1-1/2 lbs. Italian sausage or ground beef
3 c. chopped onions
4 garlic cloves, minced
1 zucchini, sliced
1 small yellow crookneck squash, sliced
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 (or break up bits of lasagna noodles)
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste
Cheesy "filling"
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper
2 c. shredded mozzarella cheese
1. Heat olive oil in a large pot over medium heat. Add sausage or ground beef, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns brown in color.
2. Add diced tomatoes, zucchini, squash, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper. In a separate pot, cook pasta.
3. While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
4. To serve, place a ladle full of pasta in each bowl, then a dollop of the cheesy filling-  sprinkle some of the mozzarella on top and ladle the hot soup over the cheese. Enjoy!


  1. This looks amazing! I must make this sometime. I love the addition of veggies - I bet it was so tasty!


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