Lasagna Soup

I love lasagna, and have a fantastic gluten free lasagna recipe I'll share in the future. But there are times when you don't feel like the heaviness of lasagna and you want something on the table quick. That's when this Lasagna Soup steps in. All the goodness of lasagna, but in a bowl! No strange ingredients, no fancy cooking skills, just a great family dinner that everyone will enjoy.

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Lasagna Soup

Serves 6

1 1/2 pounds Italian sausage

1 medium yellow onion, chopped

4 cloves garlic, finely minced

2 teaspoons dried oregano

1/2 teaspoon dried crushed red pepper

3 tablespoons tomato paste

1 (28-ounce) can fire roasted diced tomatoes, undrained

4 cups (32 oz.) chicken broth

2 bay leaves

2 tablespoons dried basil

Salt and pepper to taste

Cheese topping:

1 cup ricotta cheese

1/2 cup grated Parmesan cheese

1/4 teaspoon salt

1/8 teaspoon black pepper

1 1/2 teaspoon dried basil

2 cups shredded mozzarella cheese, for sprinkling

1/2 pound GF Rotini noodles, cooked and drained

In a large pot, add the Italian sausage and cook over medium heat, breaking the pieces up with a wooden spoon or spatula while it cooks. After about 3-4 minutes, add the onion. Cook the sausage and onion together, stirring occasionally, until the sausage is cooked through and the onions are soft, about 5-7 minutes. Drain any excess grease, if desired. Stir in the garlic, oregano, red pepper flakes and tomato paste. Cook for 1-2 minutes, stirring constantly. Add the diced tomatoes with their juices, chicken broth, bay leaves, and basil. Bring the soup to a boil, then reduce the heat and simmer for 25-30 minutes. Season the soup with salt and pepper to taste.

For the cheese mixture, in a small bowl, combine the ricotta cheese, Parmesan cheese, salt, pepper and basil. Set aside. To serve the soup, add a scoop of cooked pasta noodles to a bowl. Top with a ladle or two of soup and dollop with a generous spoonful of the cheese mixture. Sprinkle with mozzarella cheese. Serve immediately.

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Step-by-step tutorial:

Gather your soup ingredients.

Add the ground Italian sausage to your pan. Brown over medium heat (I add a little oil in the beginning) until almost browned.

Add the chopped onion and continue cooking until meat is completely cooked and onions are translucent.

Next we add the seasonings. You will need 1 teaspoon oregano, 1/2 teaspoon red pepper flakes, 2 teaspoons minced garlic, and 3 tablespoons tomato paste.

Add them to the sausage and stir to combine.

Next we add the liquids. You can add the can of tomatoes just as they are (no need to drain) OR you can run it through a blender so there aren't any tomato chunks for kids to complain about. Pour in the tomatoes......

....then the chicken broth.

Add your basil, salt and pepper, and bay leaves. Cover and let simmer for 25-30 minutes.

While the soup is simmering, gather the ingredients for the cheese topping.

In a bowl, combine 1 cup ricotta cheese, 1/2 cup grated Parmesan cheese, 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1 1/2 teaspoons dried basil. Stir until smooth.

Shred the mozzarella cheese and put in a serving bowl. These are your scrumptious cheese toppings!

When ready to serve, add a scoop of cooked pasta to your bowl, ladle desired amount of soup over the pasta, top with a spoonful of the ricotta mixture, then sprinkle with mozzarella cheese.

As you eat it, the cheese melts and the whole thing tastes like a dreamy bowl of lasagna.

I hope you will give this a try! It is fantastic served with a Caesar Salad and some garlic toast.

Recipe Source: Adapted from a recipe at Mel's Kitchen Cafe.