If you are looking for all of the flavors of lasagna in a bowl, then you have found it. You might be thinking “that sounds kind of weird.” I had told two of my sisters about this recipe and that was their response, too. I promised them, as I am promising you, that it is a delicious recipe: just trust me. If you love lasagna, then you will love this lasagna soup.
I make this soup on the stove, and it is ready in about 55 minutes with about 15 minutes of active cooking time. I like to use Italian spicy chicken sausage that I get from my local Trader Joes, but you can use whatever Italian sausage that you like.
The best thing about this soup is the ricotta and parmesan cheese mixture. Add a dollop of the mixture when serving with some chopped up fresh basil, and you have lasagna in a bowl.
- for the soup:
- 2 tsp. olive oil
- 1 lbs. Italian sausage or Chicken Sausage
- 1 onion chopped
- 5 garlic cloves, minced
- 1½ cups chopped carrots
- 3 tsp. dried oregano
- 2 tsp. italian seasoning
- ½ tsp. crushed red pepper flakes (more or less depending on meat used)
- 3 T. tomato paste
- 6 cups chicken broth
- 1 cup water
- 2 14.5-oz. cans fire roasted diced tomatoes (puree one can)
- 1 5oz bag of spinach (chopped)
- 8 oz. elbow noodles
- ½ c. finely chopped fresh basil leaves (optional)
- salt and freshly ground black pepper, to taste
- for the cheese mixture:
- 8 oz. ricotta
- ¼ c. grated Parmesan cheese
- ½ c. fresh Parmesan cheese
- ¼ tsp. salt
- freshly ground pepper
- In a large pot on medium high heat add 2 tsp olive oil, add the italian sausage or chicken sausage (casing removed). Cook for 6-8 minutes or until meat is no longer pink, breaking it up into crumbles. Add onion and cook until translucent about 4 minutes. Add garlic; cook 1 minute longer. Drain if needed.
- Add chopped carrots, dried oregano, italian seasoning,crushed red pepper and tomato paste, stir until well combined, about 1 minute. Add chicken broth, water, both cans of fire roasted tomatoes. (puree one can in the blender before adding to the pot). Bring to a boil; reduce heat, cover and simmer until slightly thickened, about 30 minutes.
- Boil a pot of water and cook noodles al dente ( follow package).
- In a small bowl, combine ricotta, grated, and fresh Parmesan, salt and pepper, to taste; set aside for serving.
- Add noodles to the pot of soup once it has slightly thickened.
- Serve with a heaping spoonful or the ricotta mixture. You could also serve with fresh chopped basil, and mozzarella cheese.
