All the flavors of lasagna packed into a bowl of delicious, cheesy goodness. Easy Lasagna Soup is a favorite the whole family will love!
Growing up in an immigrant household, I never ate lasagna at home. It was too fancy and too unfamiliar for us Koreans. We were the kind of family that ate rice and kimchi at every meal. Special occasion dishes included Korean BBQ and galbi, beef short ribs. Ghetto dishes included instant noodles and Kimchi Fried Rice.
Then I moved out and fell in love with lasagna and all its cheesy, decadent layers. I cooked my new love again and again. I just couldn’t get enough.
I cooked lasagna for my family. And I cooked it for Halmoni. I don’t know why but Koreans love lasagna, too. Honestly, who doesn’t? Halmoni liked to eat it with kimchi and rice on the side. 🙂
The only negative was that lasagna was a bit of a pain to make from scratch. The bolognese sauce took hours of simmering. The bechamel required careful attention. And if homemade lasagne noodles were involved — well, that took even longer.
Then I started making Lasagna Soup. Oh my, all the cheesy, decadent flavors of lasagna in a bowl of soup? Yes, please!
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 — Easy Lasagna Soup is your dream come true.
How to Make Easy Lasagna Soup:
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 in individual bowls and serve. Yum!
All the flavors of lasagne packed into a bowl of delicious, cheesy 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.
Add pasta and cook for 6-8 additional minutes.
Just before serving, add parsley and basil. Taste and adjust seasonings, adding more salt and pepper, if needed. Serve immediately in individual bowls, piled high with cheese and more parsley and basil.