The Pioneer Woman Tasty Kitchen
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Lasagna Soup

4.85 Mitt(s) 26 Rating(s)26 votes, average: 4.85 out of 526 votes, average: 4.85 out of 526 votes, average: 4.85 out of 526 votes, average: 4.85 out of 526 votes, average: 4.85 out of 5

Prep:

Cook:

Level: Easy

System:

8

Description

I am so glad we made this Lasagna Soup; it’s my favorite. It was that good. Like, add it to the regular rotation good. The sausage was spicy and all the meat made the soup hearty. Plus, with the added veggies, this soup is a meal on its own.

Ingredients

  • 1-1½ Pounds Hot Italian Sausage
  • 1 Yellow Onion, Diced
  • 4 cloves Garlic, Minced
  • 2 teaspoons Dried Italian Seasoning
  • ½ teaspoons Crushed Red Pepper Flakes
  • 2 Tablespoons Tomato Paste
  • 1 can (28 Oz. Size) Diced Tomatoes (we Used San Marzano)
  • 2 whole Bay Leaves
  • 6 cups Chicken Stock
  • 8 ounces, weight Mafalda Pasta
  • ½ cups Fresh Basil, Chopped
  • ½ cups Fresh Baby Spinach
  • Salt And Freshly Ground Black Pepper, To Taste
  • 8 ounces, fluid Ricotta Cheese
  • ½ cups Pecorino Romano Cheese, Grated
  • 2 cups Mozzarella Cheese, Shredded

Preparation

In a large pot, brown sausage over medium heat, breaking it up into small pieces with a wooden spoon. Cook sausage for about 5 minutes. Add the onions and cook until softened, about 5 minutes. Add garlic, Italian seasoning, and red pepper flakes, cook for an additional minute. Add the tomato paste and stir well to incorporate. Cook for about 3 more minutes.

Add diced tomatoes, bay leaves, and chicken stock; stir to combine. Bring to a boil then reduce the heat to low and simmer for 30 minutes. Next, add uncooked pasta and cook until al dente. Do not overcook or continue to simmer at this point because the pasta will become mushy. Stir in basil and spinach and season with salt and pepper to taste.

While the pasta is cooking, prepare the cheese mixture which you’ll sprinkle on top of the soup when serving. In a small bowl, combine the ricotta, Pecorino Romano and mozzarella cheeses; set aside.

To serve, pour the soup into bowls and add a handful of the cheese mixture to each bowl.

4 Comments

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Avatar of Steph

Steph on 9.22.2012

Loved it! Don’t think I will ever make traditional lasagna again. The cheese mixture made this!

Avatar of Patricia @ ButterYum

Patricia @ ButterYum on 9.18.2012

What an interesting twist on a favorite dish. Can’t wait to give this one a try.

Avatar of Lola

Lola on 9.9.2012

Seems yummi :)

Avatar of Lori

Lori on 1.23.2012

Wow! That looks really good, I’m definitely gonna try it out.

26 Reviews

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Avatar of Amber

Amber on 10.24.2013

My word this is wonderful! Since I knew from reading the recipe it would be way too spicy for us I used mild sausage and maybe half the red pepper flakes it called for. Other than that we made it exactly is written. I have found that I only need half the cheese mixture (at most). Thanks for a great recipe!

Avatar of Amy Reed

Amy Reed on 2.13.2013

This was a delicious soup! I used half sausage and half ground beef. So yummy for a cold evening. My whole family gave it a “two thumbs up”!

Avatar of Stacey

Stacey on 12.17.2012

Thankyou for a tasty soup! I couldn’t get spicy italian sausage so i used mild was still good, will try it with my fav sausage next time! The chesse is amazing in great idea!!!

Avatar of KelseyB

KelseyB on 12.12.2012

Loved it! Doubled the garlic and spinach. And used 2 mozzarella di buffala instead of regular mozzarella.

Avatar of purrfectionist

purrfectionist on 12.10.2012

Made this the other night. GREAT flavor! A bit on the hot side but that’s the way my husband prefers his meals anyway!

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