Lasagna Soup

Our temperatures have been mid 70’s as of late.  The nights are getting quite cool.  One of the chilly nights I decided soup was in order.  If I get cold, it takes me a long time to warm up!  I’m a big lasagna fan but when I seen a picture of this soup, I knew I had to make it.  Think about it lasagna as a soup…mmm!!!  (Another recipe from Pinterest, thankyouverymuch).

If you’re not on Pinterest, at least for the recipes, I would suggest getting your beehind over there.  To join, someone has to invite you (no, it’s not an elite place, it’s just how they roll), just ask me and I’ll send you an invitation 🙂  I know you’ll be hooked.  I put that place off for a year but, finally caved when Veronica twisted my arm and it really, really hurt.  Just teasing V! 😉  Plus, it’s cool to see what recipes of your own that people have pinned.

Let’s get cooking…

Lasagna Soup

For the soup:

2 t. olive oil
1 1/2 lbs. Italian sausage
1  c. chopped onions
4 garlic cloves, minced
2 t. dried oregano
1/2 t. crushed red pepper flakes
2 T. tomato paste
1 (28 oz.) can of fire-roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. broken up lasagna noodles or fusilli pasta
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste

For the cheesy goodness:

8 oz. ricotta cheese
1/2 c. grated parmesan cheese
1/4 t. salt
pinch of freshly ground black pepper

2 c. shredded mozzarella cheese

Heat olive oil in a large pot over medium heat.  Add sausage, breaking up into bite-size pieces and brown for 5-10 minutes.  Add onions and cook until softened, about 5-6 minutes.  Add garlic, oregano and red pepper flakes.  Cook for 1 minute.

Add tomato paste and stir well to incorporate.  Cook for 3-4 minutes or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves and chicken stock.  Stir to combine all ingredients.  Bring to a boil and then reduce heat and simmer for 30 minutes.  Add uncooked pasta and cook until al dente.  Don’t over cook or let soup simmer too long, as the pasta will get mushy and absorb all the broth.  You may even want to consider cooking the noodles separately and adding them to individual bowls before ladling the soup over them.  This would be an especially smart move if you are anticipating any leftovers.  Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While pasta is cooking, prepare the cheesy goodness.  In a small bowl, combine the ricotta, parmesan, salt and pepper.

To serve, place a dollop of the cheesy goodness in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.  Garlic bread would be awesome with this too 🙂  Seriously, one of my new favorite soups, sooo delicious!

Servings: 8

Note: I cooked my pasta separately and added it to each bowl.  Nothing like mushy noodles the next day Store pasta in a ziploc bag with a small drizzle of olive oil to keep from sticking.

Slightly adapted from A farmgirl’s dabbles.

Have a great weekend y’all!