I’m happy to say that our soup archive is growing, and I tell you…it’s a good representation. This makes me happy for two reasons. For one, each and every soup we make seems to be getting even better than the one before (bragging rights). And two, big pots of homemade soup have the warm, comforting qualities I need right now, living in blustery Chicago. When Kara suggested we make this soup I was game since it was similar to one I had been wanting to try anyway. Cliff was skeptic and didn’t think he would like it. I think it was the name that deterred him. Lasagna Soup does not have a great ring to it. But we tried it out anyway.
I am so glad we made this Lasagna Soup because it has now become my favorite. It was that good. Like…add it to the regular rotation good. The sausage was spicy and all the meat made the soup hearty. Plus, with the added veggies this soup is a meal on it’s own.
I agree that the name Lasagna Soup is a name that leaves much to be desired. The name actually makes me think of…slop in a bowl. :-/ But Cliff and I both LOVED it. Kara wouldn’t try it because she doesn’t like sausage. I thought about calling it Mafalda Soup…but that’s just crazy. Call it what you want, but don’t pass on trying this recipe out.
Ingredients for the soup:
1-1½ pounds hot Italian sausage
1 yellow onion, diced
4 cloves garlic, minced
2 teaspoons dried Italian seasoning
½ teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 28-ounce can diced tomatoes (we used San Marzano)
2 bay leaves
6 cups chicken stock
8 ounces mafalda pasta
½ cup fresh basil, chopped
½ cup fresh baby spinach
salt and freshly ground black pepper, to taste
Ingredients for the cheese topping:
8 ounces ricotta cheese
½ cup Pecorino Romano cheese, grated
2 cups mozzarella cheese, shredded
In a large pot, brown sausage over medium heat, breaking it up into small pieces with a wooden spoon. Cook sausage for about 5 minutes. Add the onions and cook until softened, about 5 minutes. Add garlic, Italian seasoning, and red pepper flakes, cook for an additional minute. Add the tomato paste and stir well to incorporate. Cook for about 3 more minutes.
Add diced tomatoes, bay leaves, and chicken stock; stir to combine. Bring to a boil then reduce the heat to low and simmer for 30 minutes. Next, add uncooked pasta and cook until al dente. Do not overcook or continue to simmer at this point because the pasta will become mushy. Stir in basil and spinach and season with salt and pepper to taste.
While the pasta is cooking, prepare the cheese mixture which you’ll sprinkle on top of the soup when serving. In a small bowl, combine the ricotta, Pecorino Romano and mozzarella cheeses; set aside.
To serve, pour the soup into bowls and add a handful of the cheese mixture to each bowl.
Source: adapted from A Farmgirl’s Dabbles