This Lasagna Soup has all the flavors of lasagna, in soup form! It's topped with melty mozzarella, herbed ricotta, and fresh basil. Friends, this is ONE POT lasagna soup.
prep time 10mins
cook time 1hr
total time 1hr10mins
author: Salt & Baker
2lbsItalian sausagecasings removed
3cupschopped onionsabout 1 large yellow onion
2 1/2teaspoonsdried oregano
1/4-1/2teaspooncrushed red pepper flakes
2 1/2tablespoonstomato paste
214.5 ozcans fire roasted diced tomatoes
12 ozradiatore pastaor any other pasta will work just fine
salt and pepper to taste
chopped fresh basil
3cupsshredded mozzarellafor topping
1/2cupfreshly grated parmesan cheese
Heat olive oil in a large pot over medium heat. Add the sausage. Crumble the sausage and cook for 5 minutes. Add the onions and cook until the onions are softened and translucent and the sausage is cooked and no longer pink, about 8-10 minutes. Drain excess fat and grease.
Add the garlic, oregano, red pepper flakes, and tomato paste to the sausage. Cook for 3-4 minutes or until the tomato paste turns a rusty color.
Add the fire roasted diced tomatoes and chicken stock. Stir to combine. Bring everything to a boil, then reduce heat and simmer for 30 minutes.
Add the pasta to the pot and cook until al dente. *
Ladle the soup into individual bowls and garnish with fresh basil, shredded mozzarella, and herbed ricotta
Combine the ricotta, parmesan, salt, oregano, and basil in a small bowl. Stir to combine.
*Even cook the pasta slightly under al dente. If you foresee having leftovers, I suggest cooking the pasta on the side and then adding the pasta to individual bowls. The pasta will soften as it sits in the lasagna soup. **Note, this becomes less soupy as it sits, due to the pasta soaking up the juices.