Pasta that holds the sauce like it should.
THREE kinds of cheese.
Spice and a slight heat….
Not in a big pan…. but in a pot. Easily freezable, easily can-able… easily CRUSHABLE (honestly, we never have it in the fridge more than a few days… it’s CRAVE-ABLE.
And because we always have so much going on in the kitchen, and our fridge is usually overflowing with food from preserving, fresh saucing or veggies and fruits… a soup is WAY easier to handle than a pan of lasagna.
Enter Lasagna Soup.
Let’s get after it, shall we?
LASAGNA SOUP w/ SAUSAGE (makes 6-8 servings)
- 2 tsp olive oil, divided
- 1 lb hot Italian sausage, crumbled or casings taken off and broken into small pieces
- 3 medium yellow onions
- 6 cloves garlic
- 2 tsp oregano
- 1/4 cup red wine
- 2 tbsp tomato paste
- 28oz can of diced tomatoes
- 2 bay leaves
- 6 cups chicken stock
- 10 oz of ruffled pasta (Radiatori is one of my favorites for this soup simply because it HOLDS THE SAUCE BEST!) Any ruffly pasta shape will work, though)
- 1/4 cup of fresh basil (option to add much more, but this is a base minimum if you will top with fresh basil also…)
- 1/2 cup ricotta cheese
- 1/4 cup grated parmesan (Reggiano is the best for flavor but any grated parm will do)
- 1/2 tsp smoked sea salt (or regular kosher salt…. I just love the hint of smokiness using the Alderwood smoked sea salt adds, especially when using fire roasted tomatoes!)
- a few grinds of fresh black pepper
- Shredded mozzarella
- Add 1 tsp oil to heavy bottomed soup pan or dutch oven and place over medium high heat.
- Cook sausage (breaking up if using previously cased sausage) until cooked through and starting to crisp/brown on the edges.
- Add in onions and cook for 5-7 minutes until soft and translucent
- Add in garlic, stir to combine and cook another 1 minute, once fragrant add in 1/4 cup of red wine and deglaze bottom of pot. Add in tomato paste. Stir to coat all ingredients and cook for a few minutes . It will be a very dark brick red seeming on the verge of seeming burned.
- Add in tomatoes (with juice), chicken stock and bay leaves. Stir and bring to a boil over medium high heat.
- Reduce heat to very low and simmer for 30 minutes UNCOVERED.
- Add in uncooked pasta, and cook until al dente.
- Add in chopped fresh basil, stir and serve immediately
(NOTE: do not adjust salt, as you will be serving OVER the ricotta/parm mixture… adding saltiness to the total soup THERE. If needed, you can always finish a pinch of salt to get to your preferred saltiness. I never find I need it.)
(ALSO NOTE: if you are someone who wants to keep this soupy? DONT COOK THE PASTA IN THE SOUP as it will continue to absorb the broth/sauce as the days go on. Leftovers are more like pasta leftovers versus soup when you incorporate the pasta, which I don’t mind at all, but to keep it soup-y, you can prepare cooked pasta separately and add the soup over the top.)
DRESSING YOUR DISH
- In a nice sized soup bowl, place about 1 tbsp (or more if you are a cheese fiend) in the center of the bowl.
- Add a few ladles of soup over the top
- Finish with shredded mozzarella and fresh basil
As you eat this soup, the ricotta mixture begins to blend in with the sauce, sausage and pasta… making an AMAZING bite. It really is like eating lasagna, but with a spoon and extra sauce.
MAN I love it.
If you are going to can this soup, you can add in the noodles but again, I would can just the soup minus the noodles if you plan on keeping it on the shelf for any extended amount of time. You can always quickly boil up those noodles to serve the soup over when you open it.
The same goes for freezing this soup.
I’ll be honest, I havent made this soup in about 5 years.
FIVE YEARS! I asked my hubby why we haven’t made this, and his answer was so sweet:
“I think we’ve just been making so many new and amazing dishes over the years that this one somehow fell off our radar… but it needs to come back. SOON.”
Will do, babe. WILL DO.
Give a try, share your thoughts and let me know what you think!
Til next time, happy eating!
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