Lasagna Soup

Ingredients for the Soup

1 tablespoon olive oil

1 to 1½ pounds hot Italian sausage (I used 3 links, casings removed.)

1 zucchini, diced

4 garlic cloves, minced

2 teaspoons Italian seasoning

½ teaspoon red pepper flakes

2 tablespoons tomato paste

2 cans (14.5 ounces) fire-roasted diced tomatoes

2 bay leaves

4 cups chicken stock (I used low sodium.)

½ cup fresh basil leaves, finely chopped

8 ounces campanelle pasta (fusilli or rotini would work well too)

Ingredients for the Cheese Topping

8 ounces ricotta

½ cup parmesan cheese, grated

salt and freshly ground black pepper, to taste

2 cups mozzarella cheese, shredded



Heat a large pot over medium heat and add olive oil.  Add sausage, breaking it up into bite-sized pieces.  Cook until lightly browned.

Add in zucchini and cook until softened, about 5 to 7 minutes.  Stir in garlic, Italian seasoning, red pepper flakes and tomato paste.  Cook for 3 to 4 minutes.

Stir in fire-roasted diced tomatoes, bay leaves and chicken stock.  Bring to a boil and reduce heat to simmer.  Cover and cook on low for 30 minutes.  Stir in basil before serving.

Cook pasta separately according to package directions.

While pasta is cooking, prepare the cheese toping.  In a small bowl, combine ricotta, parmesan, salt and pepper. 

To serve, add pasta to a bowl.  Ladle soup over pasta.  Spoon a dollop of cheese topping over soup.  Sprinkle mozzarella cheese on top.

Serves 8.


This recipe brought to you by Sophie in the Kitchen