Lasagna Soup

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.

Here’s what you’ll need and actually we didn’t end up using the olive oil

In a large pot, brown the sausage while breaking it up into pieces with a wooden spoon

Add the onion and cook until onions have softened

Add the oregano, red pepper flakes and minced garlic next. Then add the tomato paste

Pour in the chicken stock

And the diced tomatoes. Throw in the bay leaves too. Stir everything together and bring to a boil

Dump in the uncooked pasta and cook until al dente

At the last minute add the baby spinach and fresh basil…just about done now

Combine the ricotta, pecorino romano and mozzarella cheeses for the topping

This is my new favorite soup!