Rachel Getting Hungry: Lasagna Soup

by Rachel on November 15, 2011

Last week, Leah ran a little contest on her blog and invited readers to submit a soup for her Season of Soup challenge. She sent me one of the recipes she got that she didn’t choose and I was all over it.

I mean…lasagna soup?! CHEESY YUM??!! Why am I just now hearing about this for the first time??

I made sure to get all the ingredients at my next trip to the grocery store and then I made it that same night. The end result was a bowl of incredibly delicious soup.

(Quite a few people sent Leah versions of this recipe from around the Interwebs, so I’m not entirely sure where to give credit, but I know it appeared on A Farm Girl’s Dabbles and Claudia’s Recipes as well as an issue of At Home With Kawalski’s magazine.)

This Is How We Do It

Heat 2 tsp olive oil in a large pot over medium heat. Add 1 and 1/2 lbs ground Italian sausage, breaking up into small pieces, and brown for about 5 minutes. Add 3 cups chopped onions (I used frozen) and cook until softened, about 6 minutes. Add 4 cloves of garlic (minced), 2 tsp dried oregano, and 1/2 tsp crushed red pepper flakes and cook for 1 minute. Add 2 Tbsp tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add one 28-ounce can of fire-roasted diced tomatoes, 2 bay leaves, and six cups of chicken broth. Stir to combine and bring the soup to a boil, then reduce the heat and simmer for 30 minutes. While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine 8 ounces ricotta, 1/2 cup grated Parmesan, 1/4 tsp of salt, and a pinch of freshly ground pepper. And make sure you have 2 cups shredded mozzarella cheese handy, as you’ll also need that for serving. (I found this new artisan whole milk mozzarella cheese from Sargento and it’s so good! Way better texture than your standard shredded cheese in a bag.)

Add 8 ounces of uncooked pasta (I used ditalini, but small shells would work too) and cook until al dente. This should only take about 7-9 minutes and it’s a good idea to remove the soup from heat at that point, as overcooking will make the pasta mushy. Stir in 1/2 cup chopped basil and season the soup to taste with salt and freshly ground black pepper.

To eat, 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.

You guys…THIS SOUP IS SO GOOD. The pasta and melty, gooey cheese make it total comfort food and it tastes a lot like lasagna (better, actually, if you ask me) but it’s a hell of a lot easier to make. It’s also more fun and interesting than a lot of other easy Italian recipes (I’m looking at you, spaghetti). I served it with French bread and butter and Caesar salads and it was just this totally hearty meal that made me wish I was coming in from cold weather and wearing a sweater because I think that would just send it over the top. I can see it becoming something I make again and again, mainly when I want to impress people with my comfort food skillz. Definitely worth making!

{ 20 comments… read them below or add one }

1 Leah @ L4L November 15, 2011 at 2:05 pm

I saw this on Back to Her Roots last week and made it as well. I liked it but didn’t think it was amazing but I have a feeling it is because of the lack of cheese (I’m lactose intolerant). If I were to make it again, I’d want to use some spicy italian sausage instead of regular.

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2 Rachel November 15, 2011 at 2:51 pm

I used spicy Italian sausage and I took a Lactaid before. I’m lactose intolerant too but this was worth taking a pill!

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3 janetha November 15, 2011 at 2:10 pm

i was hoping you would post about this after seeing it on IG!

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4 Dori November 15, 2011 at 2:50 pm

I want that (with veg broth). I’ll never make it. But I want it.

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5 Dori November 15, 2011 at 2:51 pm

P.S. I owe you an email

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6 [SMASH] November 15, 2011 at 2:58 pm

So glad you posted this recipe. Sounds really easy to make. I’ve been craving lasagna lately so I may have to try this soon.

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7 Nicole @ Giraffelegs November 15, 2011 at 7:36 pm

ohh I need my own kitchen asap.

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8 Hannah November 15, 2011 at 8:56 pm

That sounds so good. It doesn’t sound too hard, so I think a less-than fantastic cook can make it, right? Plus anything with cheese= Amazing.

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9 Julia H. @ The Petite Spiel November 15, 2011 at 10:40 pm

Genius. Definitely trying this out sometime.

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10 Tierney November 16, 2011 at 12:27 am

I was starving at work, saw this in my feeder and now, at 11 o’clock at night, have just devoured a bowl. Yum! It was delicious! But I also think this recipe works because, in addition to lasagna, it also seems like grilled cheese in a bowl of deliciously hearty tomato soup. Thanks for this!

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11 Mel November 16, 2011 at 12:26 pm

This totalllly inspired me last night! I made a version with half veggies and half fake sausage and subbed cottage cheese for ricotta because it was the only thing in the house. It was still SO good! Thanks for making me a great future wife haha.

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12 Rachel November 16, 2011 at 5:14 pm

hahaha

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13 march November 16, 2011 at 3:04 pm

Mmmmm gonna make this but how many servings is it? Thanksss

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14 Rachel November 16, 2011 at 5:14 pm

Eight servings!

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15 Ashley November 16, 2011 at 3:30 pm

I submitted this recipe to Leah! So glad you tried it. It’s so delicious… especially the cheesy yum part. I definitely over do it on the cheese when I make it.

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16 Rachel November 16, 2011 at 5:14 pm

Oh hayyyy! Yeah, awesome suggestion!

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17 fluke November 16, 2011 at 5:09 pm

YUM, this looks SO good! Totally gonna make this ASAP!

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18 Elina (Healthy and Sane) November 19, 2011 at 2:16 pm

I’m not generally into soups but once in a while something looks homey and hearty and just perfect. I’m definitely saving this recipe! :)

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19 Brandy @ Let's Grab a Coffee November 20, 2011 at 8:28 pm

Usually when I see recipes on blogs I think, “oh that looks good” and then I forget about it.

This one is copied, pasted and ready to be made this week. I can’t wait!

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20 Kali June 4, 2012 at 10:10 am

Just made a vegan version.:D Soya mince and vegetable stock, with a french-onion-soup-style bread and cheese topping instead of the cheesy yum. Awesome.:D

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