Warm Up With Lasagna Soup

Craving a bowl of comfort food on these chilly evenings? This lasagna soup recipe is just the ticket.

Lasagna Soup


For Soup:

  • 2 tsp. olive oil
  • 1 lb. Sweet Italian sausage
  • 2 cups chopped Vidalia onions
  • 4 garlic cloves, minced
  • 2 tsp. dried oregano
  • 1/2 tsp. crushed red pepper flakes
  • 2 tbsp. tomato paste
  • 1 28-oz. can fire roasted diced tomatoes
  • 5 cups chicken stock
  • 8 oz. Cavatappi pasta
  • 1 tbsp dried basil
  • salt and freshly ground black pepper, to taste

For Cheesy Mixture:

  • 8 oz. Ricotta
  • 1/2 c. grated Parmesan
  • 1/4 tsp. salt
  • Few grinds black pepper
  • 2 cups shredded Mozzarella cheese


  • Heat olive oil in a large pot over medium heat.
  • Add sausage and brown, then cut into bite sized pieces.
  • Add onions and cook until softened.
  • Add garlic, oregano, and red pepper flakes. Cook for 1 minute.
  • Add tomato paste and stir well. Cook for 3-4 minutes.
  • Stir in diced tomatoes and chicken stock.
  • Bring to a boil and then reduce heat and simmer for 30 minutes.
  • Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.
  • Cook the pasta separately, and then add pasta to individual bowls.
  • In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
  • To serve, place a spoonful of the cheesy mixture on top of the pasta, top with some Mozzarella and ladle the hot soup over.

*Adapted from 300 Sensational Soups (Carla Snyder and Meredit Deeds)


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