Lasagna Soup


  • 2 tsp olive oil
  • 3 C chopped onions
  • 1.5 lbs. sweet Italian turkey sausage, cut into bite size pieces, casings removed
  • 5 garlic cloves, minced
  • 2 tsp dried oregano
  • dash crushed red pepper flakes
  • 2 Tbsp tomato paste
  • 28-oz. can fire roasted diced tomatoes
  • 2 bay leaves
  • 8 C chicken stock
  • 6 oz. whole wheat fusilli pasta
  • 1/2 C fresh basil leaves, chopped
  • salt and pepper, to taste

Cheese Topping

  • 8 oz. part-skim ricotta
  • 1/2 C grated Parmesan cheese
  • pinch of freshly ground pepper
  • 2 C reduced-fat or fat-free shredded mozzarella cheese


  1. Heat olive over in a large pot over medium heat.  Add onions, and cook until soft.  Add sausage and brown until almost cooked through. 
  2. Add garlic, oregano, and red pepper flakes.  Cook for one minute. 
  3. Add tomato paste, stirring well to incorporate.
  4. Add tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil, then reduce heat and simmer for 30 minutes.
  5. Add uncooked pasta and cook until al dente. (Pasta will get mushy if it simmer too long.)
  6. Stir in basil and season to taste with salt and freshly ground black pepper.
  7. While the pasta is cooking, prepare the cheese topping.  In a bowl, combine the ricotta, Parmesan, salt, and pepper.
  8. Place a dollop of the topping over each serving, and sprinkle with mozzarella.  Place under broiler to brown, or wait until cheese has melted to serve. 
*Tips: You will likely need to add extra broth to the leftovers, as the pasta will absorb a lot of the liquid.  Alternatively, you could boil the pasta separately, and add them to the soup before serving.*