Lasagna Soup is not only one of my kids favorite soups, it is one of their favorite meals! This soup combines the sausage and cheese flavors of lasagna into a fun-to-eat “layered” soup. It is perfect for a cold fall or winter evening!
2 TBSP Olive Oil
16 oz. Hot Italian Sausage
2 Garlic Cloves, finely chopped
2 tsp. dried Oregano
1/2 tsp. Red Pepper Flakes
1 tsp. Basil
8 Cups Water
6 oz. can Tomato Paste
28 oz. can Diced Tomatoes
3 tsp. Chicken Bullion
16 oz. Mostaccioli Pasta
8 oz. ricotta cheese
1/2 cup grated Parmesan Cheese
2 Cups Shredded Mozzarella Cheese
1. In a large soup pot, saute the Hot Italian Sausage and the garlic in the olive oil until the sausage is thoroughly cooked and no longer pink. Add the Oregano, Red Pepper Flakes, and Basil and allow to cook for one minute to release the flavors. Add the Water, Tomato Paste, Diced Tomatoes (undrained), and Chicken Bullion to the pot and mix. Bring the soup to a boil, then turn down and allow to simmer for thirty minutes.
2. While the soup is simmering, cook the pasta according to the package directions. Drain the pasta once it is cooked.
3. Mix the Ricotta Cheese and the Parmesan Cheese in a small bowl.
4. In each individual bowl, place two to three TBSP of the ricotta cheese mixture. Add some pasta and some soup to each individual bowl on top of the ricotta cheese mixture. Top the soup off with some mozzarella cheese.
5. Serve the soup and enjoy! As the soup is stirred, the ricotta cheese mixture adds creamy goodness to the soup.
6. Store leftover pasta separately from the soup base because the pasta will absorb all the liquid if it is mixed with the soup,
This recipe was inspired by A Farm Girl’s Dabbles. Please find the original recipe here: A Farm Girl’s Dabbles Lasagna Soup