It’s officially lasagna soup season and I couldn’t be happier about it. This is a perfect dish because it takes a fairly tedious recipe, lasagna, and turns it into a 30-minute meal. Yes, you can have all the flavors, textures, and comfort of lasagna in a little more than half an hour. TBH, I think I like lasagna in soup form better than the traditional way because it’s not so heavy while still maintaining it’s warmth, comfort, and cheesiness!
Lasagna soup recipes are ubiquitous across the Internet; I learned about it years ago while scrolling through Pinterest and now it’s a staple meal in my house. While the concept isn’t unique, this is how I make it and I think it’s a pretty darn good variation.
♥ Related: Ricotta Pasta
There are a couple of key decisions I’ve made that make this recipe a great one. First, I use sweet Italian sausage instead of ground beef. The Italian sausage adds extra flavor from it’s seasoning and I like the richer texture of the pork fat.
The other choice here is pasta choice and my favorite shape for this recipe is radiatore because the bite-sized shape is reminiscent of lasagna noodles, especially the way the edges are scalloped, and are easy to find in any grocery store. There are other shapes that are slightly more close to a lasagna noodle shape like reginetti or mini mafalda, but those are pasta shapes you’d need to hunt for a bit more (they are available on Amazon, but for a high cost.)
♥ Related: Spinach & Artichoke Eggplant Rollatini
Make this recipe once and you will be sure to make it again and again. You might even retire your lasagna pan!
Lasagna Soup
Ingredients
- ½ tbsp olive oil
- ½ medium onion diced small
- 1 large carrot diced small
- 1 medium red bell pepper diced small
- l lb sweet Italian sausage bulk or removed from casings
- 3 tbsp tomato paste
- ½ tbsp dried oregano
- ½ tbsp dried basil
- ½ tbsp dried thyme
- ½ tsp crushed red pepper flakes
- 28 oz canned diced tomatoes
- 2 cups chicken stock
- salt & pepper to taste
- 1 cup whole milk ricotta cheese
- ⅓ cup grated Parmesan cheese
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp onion powder
- 1 lb radiatore pasta (or any other bite sized pasta) cooked
Instructions
- In a medium Dutch oven or soup pot, heat olive oil over medium heat. Once the pan is heated, add the onion, carrot, and red bell pepper and a pinch of salt. Cook over medium heat for about 3 minutes until the vegetables have softened.
- Turn the heat up to medium-high and add the sausage. Break up the sausage into smaller pieces with a spoon and brown for 5 minutes.
- Add tomato paste, oregano, basil, thyme, and red pepper flakes. Cook for a minute or two. Then add the tomatoes and chicken stock. Bring to a boil. Then reduce to a simmer.
- Simmer uncovered for 20-30 minutes until the liquid has reduced slightly and the soup is a bit thickened. Taste and season with more salt if necessary.
- Mix together the ricotta cheese, parmesan cheese, garlic powder, salt, pepper, and onion powder.
- To serve, add a handful of cooked pasta to a soup bowl, top with soup, then top with dollops of the ricotta cheese mixture.
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