Lasagna Soup: all the comforting goodness of lasagna in a lot less time (and with a lot less mess!)
Course Dinner, Lunch, Main Course, Soup
Keyword Lasagna, Pasta, Sausage
Prep Time 5minutes
Cook Time 30minutes
1mediumred bell pepperdiced small
llbsweet Italian sausagebulk or removed from casings
½tspcrushed red pepper flakes
28ozcanned diced tomatoes
salt & pepperto taste
1cupwhole milk ricotta cheese
⅓cupgrated Parmesan cheese
1lbradiatore pasta (or any other bite sized pasta)cooked
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.