Lasagna Soup

Photo: CathyWahlstrom

When making a big pan of lasagna is just too much, this is just the right size.

Yield: 4 servings
Community Recipe from


  • 2 teaspoon(s) olive oil
  • 1 1/2 pound(s) Italian sausage ground
  • 2 Onions finely chopped
  • 4 clove(s) Garlic minced
  • 2 teaspoon(s) dried oregano
  • 1/2 teaspoon(s) red pepper flakes
  • 2 tablespoon(s) tomato paste
  • 1 -28 oz can(s) fire roasted diced tomatoes with juice
  • 6 cup(s) chicken stock
  • 2 bay leaves
  • 8 ounce(s) curly pasta
  • 1/2 cup(s) fresh basil finely chopped
  • 8 ounce(s) ricotta cheese
  • 1/2 cup(s) parmesan cheese grated
  • 2 cup(s) mozzarella cheese grated


  1. In a large pot, heat oil over medium heat until shimmering. Add sausage and brown, breaking up into small chunks, until no longer pink, about 5 minutes. Drain any excess fat. Add onion, garlic, and red pepper flakes, and saute for 1 minutes. Stir in tomato paste and cook until it turns a rusty brown, about 5 minutes.

  2. Add tomatoes with juice, stock and bay leaves; bring to a boil. Reduce heat and simmer for about 30 minutes to blend the falvors. Add past, increase heat to medium-high and boil until al dente, about 8 minutes. Discard bay leaves. Stir in basil and season with salt and pepper to taste.

  3. Preheat broiler and place oven safe bowls on a baking sheet.

  4. Scoop a heaping spoonful of ricotta into each bowl. Ladle soup into bowls and top each bowl with Parmesan and mozzarella cheese. Place in broiler with oven door cracked for 3-5 minutes until cheese browns.
February 2012

This recipe is a personal recipe added by CathyWahlstrom and has not been tested or endorsed by MyRecipes.

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