With spring officially arriving last weekend, this house could pretty much assume that soup would be a rarity for a few months. I’m just not the kind to put a hot pot on the stove during the spring and summer, unless we have some unseasonably cool weather. My husband, on the other hand, would welcome a cup of hot chili or soup almost any day of the year.
But just as soon as spring finally decided to peek out, it disappeared.
Gone.
Nowhere to be found.
When we awoke Wednesday morning, it was to the broadcast of yet another winter storm warning. The midwest was cold and once again blanketed in snow. It’s been one heckuva white winter in these parts!
But you know the saying…“if you can’t beat ‘em, join ‘em”…
So I made soup!
I found this Lasagna Soup recipe in our local Kowalski’s Markets magazine, originally from the cookbook 300 Sensational Soups. I’ve always had good luck with recipes that Kowalski’s prints, but what especially caught my eye was that Chef Sarah Molten named 300 Sensational Soups as one of the top cookbooks of the year on Good Morning America’s Top 10 List for 2008. And one of the book’s co-authors is a local Minnesotan. I really felt the need to taste this soup!
The soup is truly like lasagna in a bowl. The flavors are lovely. And the cheesy concoction that gets hot soup ladeled over it in your bowl is yum! Kinda like this Chicken Tortilla Soup with its hidden mozzarella surprise. Only in Italian this time!
I substituted mafalda pasta for the recipe’s fusilli, because aren’t they just the cutest mini lasagna looking noodles you ever did see? I couldn’t resist!
And after picking up 300 Sensational Soups, I know I will be trying more recipes from this book. There are many calling my name.
But, next week, folks…I promise you’ll be seeing spring around here. Even if all I see outside is white.
Lasagna Soup
(print recipe)
for the 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
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken 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
2 c. shredded mozzarella cheese
Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.
Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.
While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.
Servings: 8
Source: adapted from 300 Sensational Soups by Carla Snyder and Meredith Deeds, as seen in the February-April 2011 edition of At Home with Kowalski’s magazine
I’m linking up with:
Cheryl at TidyMom for “I’m Lovin’ It”
Kim at Quit Eating Out for “Saturday Swap”
Rachel at A Southern Fairytale for “Mouthwatering Mondays”.
I love this dish! Especially the cheesy yum in the bottom of the bowl. This dish still tastes great as leftovers. It’s a must-try dish!
Thanks, Lesa – so happy you liked it, too!
Just made the Lasagna Soup. I used lasagna noodles which I broke up a little and cooked seperate from the rest of the recipe. My husband and son said to keep this one – it’s a ‘make it again’!!!
Thanks!!!
I made this tonight. I had to cook it ahead of time since we had an activity this evening. When I took it out of the refrigerator there was no broth! I had to add water and it was still good! But I’m wondering what happened?! I should also tell you I skipped the meat and added zuchinni! Yum!
Maybe next time ill cook the noodles seperate, so they don’t absorb the broth?
Hi Katie – the noodles do absorb the broth if not eaten right away. There have been a few comments on this post already where that has been addressed. But tonight I finally went ahead and added more info to the recipe about this very thing. Yes, if you don’t plan to eat it all right away, and in the first sitting, I would cook the noodles separately! I’ve thought about adding zucchini myself – thanks for letting me know. Glad you liked the soup!
Silly me! I didn’t read the other posts! I will try that next time! The zuchinni was really good in it. I added it when you cook the onions. I also used veggie broth and it was still REALLY good! I can’t wait to make it again! Thank you for the recipe!
I’m glad for your original comment. I NEEDED to update the recipe!
Have a great day!
I’m wandering if anyone has tried this crockpot-style? I’m wanting to make this tonight and I could even put it in the fridge in the crockpot overnight and take it to work with me in the morning. All of my coworkers are eager to try this recipe and I Thot I would bring it and put it on warm until lunch
Hello Amber! I have gotten questions about it, and believe that some have tried this in a crockpot, but I haven’t heard back from them or done it myself. My only caution would be to keep the noodles separate. They will get mushy if left in the soap overnight and then warmed up tomorrow. Just boil the noodles separately. After draining, I would suggest drizzling a bit of olive oil and giving them a toss so they don’t stick together so much. Then just have the noodles on the side for people to add to their bowl before ladling in the soup. I served it this way twice over the weekend & it works great. Hope you like it!
We had this wonderful soup at our niece’s wedding reception. Thanks, Aunt Vicki, Aunt Loralee, and Jenny, for cooking it up.
Now, has anyone tried making it with Boca Burger?
Aunt Carol
Wow, at a wedding reception? That’s awesome! So glad you liked it!
I’m sure you’re fully aware how much this photo has been pinned on Pinterest. I’ve seen it repinned so many times with excellent reviews attached so we had to try it. I made it for dinner last night and the hubby and I were impressed, it was SO yummy. We were both skeptical, as lasagna soup sounds a little funky but it was so so good. Thanks for sharing.
I’m so glad you liked it, too! Thanks for letting me know!
this seems like an epic idea! Must try!
Sarah recently posted..Drinking: Blood Orange Juice
This was seriously one of the best soups I have ever made. Will definitely be making it regularly. Thank you for the recipe!
Thanks for letting me know, Jen. So happy you like it, too!
My friend made this for our families about a month and a half ago and it was soooooooo good. I have since made it a couple of times, as well as turned a few friends on to it! Thanks so much for sharing!
Thank you for letting me know, Carrie. I’m so happy you are enjoying it.
Sign me up for that soup! YUMMMM.
Love the blog design too Brenda. Looks awesome!!
xoxo
Heather | Farmgirl Gourmet recently posted..Butternut Squash Olive Oil Cake with Clementine Glaze
Thank you so much, Heather! So nice to hear from you, hope all is well!
Brenda – love this recipe!! Thank you for sharing!!
Any idea how many calories is in one bowl?
Thanks!!
This was so delicious! It is definitely a recipe I will keep!
Hi – made this yesterday for our Souper Bowl party and kept it all but the noodles and the cheesy yum in the crockpot on warm/low. Fresh dried herbs are the key. Even the vegan said it smelled so good! I would definitely double this recipe and make for office potlucks because it’s unique and everyone (pretty much!) loves lasagne! BTW, littler kids love farfalle pastas if you can’t find mini-lasagne.
So glad you liked it, too!
Loved this! Delish and so perfect for Superbowl! Will be making it again, and again….
So glad you liked it, too, Susan!
Mmmmmmm! I used chicken sausage and part skim ricotta and mozzarella. Fantastic!
So glad you liked this, Stacie!
That. Looks. Yummy.
I absolutely love this recipe! Thanks for sharing!
Ruth Hill recently posted..Diary of 5–February Post
So glad you liked it, too, Ruth!
I made this recipe for the second time tonight! Absolutely delicious. I do not like sausage and substittuted ground beef which is delicious!
Wonderful! I have experimented with different levels of sausage and beef, and have found that it lacks a bit of the extra flavor when I use all beef, so I usually end up seasoning the soup a bit more then. So glad you liked this, too!
I made this recipe last night and it was REALLY delicious! Made the noodles separately from soup, like suggested. I realize that with all the noodles and cheese it’s just ridiculously delicious- but if you wanted to omit/reduce either of those elements for calories, just the soup part stands on its own. Will probably add some diced bell peppers and mushrooms next time! Mmmmm going to be eating leftovers for lunch today! Thank you!
I LOVE mushrooms in my lasagna, and have made this soup with that addition, too. I love the versatility of this recipe. So glad you liked it. Lucky you, lunch leftovers!