What’s better than Lasagne? Lasagne Soup.

Honestly, I’ve got to thank Pinterest, it’s been such an inspiration.

The other day I saw a photo of Lasagne Soup and of course I absolutely then had to make it. This was the recipe we used:


For Soup

  • 2 tsp. olive oil
  • 1-1/2 lbs. Italian sausage
  • 3 c. chopped onions
  • 4 garlic cloves, minced
  • 2 tsp. dried oregano
  • 1/2 tsp. crushed red pepper flakes – or be generous because you’re a nice person
  • 2 T. tomato paste
  • 1 28-oz. can fire roasted diced tomatoes
  • 2 bay leaves
  • 6 c. chicken stock/veggie stock/any stock
  • 8 oz. mafalda or fusilli pasta
  • 1/2 c. finely chopped fresh basil leaves
  • salt and freshly ground black pepper, to taste

For the cheesy yum:

  • 8 oz. ricotta
  • 1/2 c. grated Parmesan cheese
  • 1/4 tsp. salt
  • pinch of freshly ground pepper
additional cheesy yum:
  • 2 c. shredded mozzarella cheese


In a saucepan brown the meat – then add in garlic and onion (till onion is translucent.

Add in bay leaves, and tomato paste – cook till paste is rusty brown in color – then add in dried basil and red pepper flakes.

Once its mixed add in fire roasted tomatoes and stock – cover and cook for about 30 minutes.

After it’s been simmering – go ahead and put in the pasta, cover and cook again.

If you’re smart like us – you’ll be snacking on wine, and sweet potato chips with dip because this simmering business is the worst.

In a separate bowl mix in ricotta, parmesan, and some crushed black pepper – set aside.

After pasta is cooked – mix in chopped basil.

In each person’s bowl add in a bit of the cheesy mixture along with some mozzarella because why not.


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