Lasagna Soup has all the flavors of a perfectly crafted lasagna all in one bowl. An easy version of the traditional casserole, done in half the time and a one pot meal making for easy cleanup.
Italian sausage, delicious tomato soup, mafaldine pasta, and topped with creamy ricotta cheese. It’s so simple and so comforting.
I love using mafaldine pasta because of how long and thin the strands are, but still have ridges on each side of the pasta noodle. I break the strands in half before cooking.
You could break up lasagne noodles but it won’t be the perfect bite with the ridges on each size. I always think of lasagne noodles as the awkward black sheep of pasta. It’s really only good for making lasagna in casserole form.
You can also use wide egg noodles for this dish if you can’t find a ridged pasta like mafaldine.
This is a very simple recipe, you make it once and you’ll have it memorized and it’ll be a comfort food staple. You’ll be able to customize it to your tastes. Add in a handful of fresh spinach or sauteed mushrooms. Change out the protein, make it with ground turkey or shredded chicken.
No matter how you make this, one thing is for certain, this meal screams for a glass of wine.
Wine Pairing Recommendation: Now a glass of Sangiovese would do just fine here, but if you’re looking for something out of the box try an Italian Aglianico (pronounce like AL-E-ON-ICK-O), a grape variety from Southern France that has big tannins and would balance out the richness of this dish perfectly.
Lasagna Soup
Ingredients
- 12 ounces Mafaldine Pasta, broken in half
- 16 ounces Sweet Italian Ground Pork Sausage
- 1 tablespoon Extra Virgin Olive Oil
- 1 whole Onion, chopped
- 4 cloves Garlic, minced
- 2 tablespoons Tomato Paste
- 1 tablespoon Italian Seasoning
- 1 (14.5 ounces) can Petite Diced Tomatoes
- 5 cups Chicken Stock
- 1 teaspoon Kosher Salt, plus more to taste
- 8 ounces Ricotta Cheese, for topping
- Fresh Parsley, chopped for garnish
- Fresh Basil, chopped for garnish
- Grated Parmesan, for garnish
Directions
- Step 1 In a large pot filled with water, bring to a boil and generously salt water. Cook pasta for 8 minutes to al dente and drain well, set aside.
- Step 2 In a large heavy bottomed pot heat olive oil over medium high heat, cook sausage while breaking apart with the back of your spoon. I like to break apart the sausage into almost mini meatball forms. Cook for 6-8 minutes until sausage is browned, remove with a slotted spoon to a plate. Add chopped onion and saute for 3-4 minutes, onion should be softened and slightly browned. Season onions with a pinch of kosher salt to help draw out moisture and caramelize. Add minced garlic and stir to cook for 30 seconds.
- Step 3 Stir in tomato paste, Italian seasoning, and diced tomatoes. Add chicken stock and season with kosher salt. Bring to a boil and reduce to a simmer. Add sausage back to the pot and cooked pasta, bring everything to a simmer to heat through. Season with kosher salt to taste.
- Step 4 Ladle soup into serving bowls, top with a spoonful of ricotta cheese, garnish with chopped parsley, basil, and a sprinkle of parmesan cheese. Enjoy!
Savor and Enjoy!
