Lasagna Soup

What you need:

  • 2 tbsp. olive oil
  • 1 1/2 lb. Italian sausage
  • 3 cups chopped onion
  • 4 garlic cloves, minced
  • 2 tsp. dried oregano
  • 1/2 tsp. red pepper flakes
  • 2 tbsp. tomato paste
  • 1 (28 oz.) can fire roasted diced tomatoes
  • 2 bay leaves
  • 6 cups chicken stock
  • 8 oz. mafalda or fusilli pasta
  • 1/2 cup fresh basil, finely chopped
  • Salt and pepper
  • 8 oz. ricotta
  • 1/2 cup grated Parmesan
  • 1/4 tsp. salt
  • Pinch ground pepper
  • 2 cups mozzarella cheese


  1. Heat olive oil over medium heat in a large pot or dutch oven. Add sausage and cook for 5 minutes, crumbling as you go.
  2. Add onions and cook for 6 more minutes. Then add garlic, oregano, and red pepper flakes; cook for 1 more minute or until fragrant.
  3. Add tomato paste and cook for 3 to 4 minutes.
  4. Add diced tomatoes, bay leaves, and chicken stock. Bring to a boil, then reduce heat and simmer for 30 minutes. Add basil and salt and pepper, to taste.
  5. In a separate pot, cook pasta until al dente; drain. You'll want to do this towards the end of your soup cooking time :)
  6. In a bowl, combine ricotta, Parmesan, 1/4 tsp. salt, and pinch of pepper. 
  7. Place a little of the cheese mixture into each serving bowl.
  8. Top cheese with a little pasta and then ladle over some soup.
  9. Very, very last, sprinkle as much or as little mozzarella as you want on top. Enjoy!

Recipe from  A Farm Girl's Dabbles