All the flavors of lasagna packed into a bowl of delicious goodness.
Lasagna. I love lasagna and all its cheesy, decadent layers.
Honestly, though, it can be a bit of a pain to make. The bolognese sauce takes hours of simmering. The bechamel requires careful attention. And if you’re making homemade lasagne noodles — well, that takes work, too.
Homemade lasagna is a thing of beauty. I will never stop making it! But if you’re craving all the flavors of lasagne and don’t have the time or mental headspace to make a bolognese, bechamel, and homemade pasta noodles — Lasagna Soup is your dream come true.
Here’s the Method:
1) Saute vegetables with spices (except bay leaves) and salt. The vegetables should be soft and slightly brown.
2) Add sausage and break up with a wooden spoon, until no pink remains.
3) Add tomato paste and mix around with wooden spoon until slightly darkened. The tomato paste thickens the soup and adds depth and richness. If, however, you forgot to buy tomato paste (like I did here!), that’s ok. I’ve made this plenty of times without tomato paste and it still tastes great. The broth comes out a bit thinner.
4) Add tomatoes, chicken stock, and bay leaves. Bring to a boil. Reduce heat and simmer for 25-30 minutes with lid partly on/off.
5) While the soup simmers, pour the pasta directly into soup pot and simmer for 6-8 minutes.
Just before serving, remove the bay leaves and add the fresh herbs. Taste and adjust the seasoning one more time, adding more salt and pepper if needed. Add cheese and serve. Yum!
All the flavors of lasagne packed into a bowl of delicious goodness.
- 2 celery stalks diced
- 1 large carrot diced
- 1 large onion diced
- 3 cloves garlic minced
- 1 Tbsp oregano
- 1/4 tsp red chile flakes optional
- 1 lb sausage, casings removed
- 2 Tbsp tomato paste
- 1 28 oz can diced tomatoes
- 4 cups chicken stock
- 2 bay leaves
- 1/4 cup flat-leaf parsley chopped
- 1/2 cup basil finely shredded
- 2 1/2 cups fusilli uncooked
- 8 oz mozzarella cheese grated
- 4 oz ricotta cheese
- extra virgin olive oil
Heat large pot over medium-high heat. Put 3 T. extra virgin olive oil in bottom of pot. Add vegetables and garlic. Sprinkle oregano, red chile flakes, and 1/2 tsp. salt over the top. Mix around with a wooden spoon until soft and slightly brown, around 5-7 minutes.
Add sausage without their casings. Break up with a wooden spoon until no pink remains, about 5-7 minutes.
Add tomato paste. Mix around with a wooden spoon until slightly darkened, around 2 minutes.
Add tomatoes, chicken stock, and bay leaves. Mix and bring to a boil. Reduce heat and simmer with lid partly on/off for 25-30 minutes.
Meanwhile, prepare pasta. There are two options: You can pour uncooked fusilli directly into soup pot and cook for 6-8 minutes until al dente. Alternately, you can cook the fusilli separately for 6-8 minutes. Drain and rinse fusilli with cold water. Drizzle with olive oil (about 1 Tb), mix, and set aside.
Just before serving, add parsley and basil. Taste and adjust seasonings, adding more salt and pepper, if needed.
Adapted from A Farmgirl’s Dabbles recipe found here.