Lasagna Soup!

LASAGNA SOUP AND EGG ROLLS 007

I’ve been wanting to make this soup for a long time, but just have never gotten around to it. I originally had lasagna on my menu this week, but 2 things changed my mind. I was on Pinterest today looking at soup recipes and lasagna soup was one of them. Then I searched lasagna soup and there are SO many recipes out there! And my twin sister posted that she made this soup 33 times!

Since I had all the stuff to make it – I switched plans and made this soup instead. I don’t know why I waited so long – this soup is AMAZING!!!! My whole family loved it – definitely making it again and I have leftovers for lunch tomorrow :)

My sister first got the recipe from THIS SITE and they got it from THIS SITE

Lasagna Soup!

Rating: 51

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: 8 servings

If you haven't seen this soup sweeping the internet - you must try it - great for a weeknight meal (I made this start to finish in 40 minutes OR great for having friends over for dinner - you can easily double the recipe.

Ingredients

  • FOR THE SOUP:
  • 2 tsp. olive oil
  • 1-1/2 lbs. Italian sausage (I used 1 pound)
  • 3 c. chopped onions (I used 1 cup)
  • 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 (I used regular diced tomatoes)
  • 2 bay leaves (I didn't have these, so I omitted them)
  • 6 c. chicken stock
  • 8 oz. fusilli pasta
  • 1/2 c. finely chopped fresh basil leaves (didn't have that either!)
  • salt and freshly ground black pepper, to taste
  • CHEESY GOODNESS
  • 8 oz. ricotta
  • 1/2 c. grated Parmesan cheese
  • 1/4 tsp. salt
  • pinch of freshly ground pepper

Instructions

  1. In a large soup pot - saute the onion and garlic in a little olive oil for several minutes.
  2. Add the bulk sausage and break up into small pieces, cooking until no longer pink.
  3. Add the tomato paste and cook for 5 minutes, stirring occasionally.
  4. Add the spices, chicken broth, tomatoes and bring to a boil.
  5. Add the pasta and cook on medium heat until the pasta is done - about 15 minutes.
  6. To serve. Add a dollop of ricotta cheese mixture in the bottom of the bowl. Add the soup on top and sprinkle with mozzarella cheese on top. I also had fresh spinach as an add in. Add the spinach and stir - if desired.
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Thanks Biz, for making this so many times – I’m glad I finally tried it!

Have you made this soup before??

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