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Cozy Lasagna Soup

This delightful twist on classic lasagna transforms it into a warm, hearty soup, packed with sweet Italian sausage, fresh basil, and creamy ricotta cheese, perfect for cozy family dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 425
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound sweet Italian sausage Feel free to use mild or spicy based on your preference
  • 3 cups chopped onions Yellow or sweet onions provide the best flavor
  • 4 cloves garlic, minced Fresh is best, but pre-minced works in a pinch
  • 2 teaspoons dried oregano If using fresh, increase to 2 tablespoons
  • 1/2 teaspoon crushed red pepper flakes Adjust for more or less heat
  • 2 tablespoons tomato paste Adds depth to the flavor base
  • 1 28-ounce can fire-roasted diced tomatoes The smokiness enhances the soup
  • 6 cups chicken stock Low-sodium for better control over salt
  • 8 ounces mafalda or fusilli pasta These shapes catch the soup perfectly
  • 1/2 cup finely chopped fresh basil leaves Essential for freshness
  • Salt to taste
  • 8 ounces ricotta cheese Adds creaminess and richness
  • 1/2 cup grated Parmesan cheese Choose freshly grated for optimal flavor
  • 1/4 teaspoon salt Enhances the cheese mixture
  • 2 cups shredded mozzarella cheese For the ultimate melty topping

Method
 

Cooking
  1. In a large pot over medium heat, cook the sweet Italian sausage, breaking it up into smaller pieces as it browns, about 5-7 minutes until no longer pink.
  2. Add the chopped onions and cook until softened, about 5 minutes, until they are translucent.
  3. Stir in the minced garlic, dried oregano, and crushed red pepper flakes, and cook for 1 minute.
  4. Add the tomato paste and cook for another 2 minutes.
  5. Pour in the fire-roasted diced tomatoes, including all the juices, along with the bay leaves.
  6. Stir in the chicken stock and bring the mixture to a boil.
  7. Reduce the heat and let the soup simmer for 30 minutes.
  8. Add the mafalda or fusilli pasta and cook according to package instructions until al dente.
  9. Stir in the chopped basil and season with salt and pepper to taste.
  10. In a small bowl, combine the ricotta cheese, Parmesan cheese, and 1/4 teaspoon of salt.
  11. Ladle the soup into bowls and top each with a dollop of the ricotta mixture, then sprinkle with shredded mozzarella cheese.

Notes

Do not skip the melting cheese topping; it’s a crucial component of the experience! Store leftovers in an airtight container in the fridge for up to 3 days. This soup can be prepared in advance; add pasta just before serving.