LASAGNA SOUP RECIPE | Flavors of lasagna without the work!

Make the ricotta mixture by combining 1 cup of whole milk ricotta, 1/4 cup of grated Romano or Parmesan cheese, a couple dashes of kosher salt, and optional red pepper flakes in a bowl. Stir together and refrigerate.

In a large pot or Dutch oven over medium heat, add a couple tablespoons of olive oil.

Add 1 pound of your favorite Italian sausage to the pot and crumble it while it browns.

Add 1 large chopped yellow onion and 4 minced garlic cloves to the sausage. Cook until the onions are softened.

Drain off the extra grease by tipping the pan and using paper towels to sop it up.

Add 2 tablespoons of tomato paste to the mixture and sauté for a few minutes to caramelize it.

Stir in 1 1/2 teaspoons of dried oregano, 1 1/4 teaspoons of kosher salt, 1 teaspoon of onion powder, 1 1/2 teaspoons of sugar, red pepper flakes, and 1 bay leaf.

Slowly add 4 cups of chicken broth to the pot, scraping up the brown bits from the bottom to deglaze the pan.

Add a 28 oz can of crushed tomatoes in heavy puree and stir everything together.

Cover the pot partially and let the soup simmer for about 15 minutes.

After simmering, remove the pot from heat and stir in 1/4 cup of chopped fresh basil. Remove the bay leaf.

Cook the pasta separately according to package instructions. This prevents it from overcooking and soaking up the soup liquid.

To serve, place a couple spoonfuls of cooked pasta in a bowl, ladle the lasagna soup over it, and top with the ricotta mixture and fresh basil.

Equipment Needed

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