This Lasagna Soup is the best new soup recipe I've tried in a long time so I wanted to post this recipe ASAP. I absolutely love the flavors of this soup. The fire roasted tomatoes and hot Italian sausage gives this soup a nice kick. My friend sent me this recipe from a farmgirl's dabbles, which I did modify for myself. In case you were wondering, the leftovers are even better. The flavors in the soup really develop. Definitely keep the soup and pasta separate so the pasta doesn't get mushy if you store leftovers. Enjoy this yummy soup - it is a winner!
Ingredients for the Soup
1 tablespoon olive oil
1 to 1½ pounds hot Italian sausage (I used 3 links, casings removed.)
1 zucchini, diced
4 garlic cloves, minced
2 teaspoons Italian seasoning
½ teaspoon red pepper flakes
2 tablespoons tomato paste
2 cans (14.5 ounces) fire-roasted diced tomatoes
2 bay leaves
4 cups chicken stock (I used low sodium.)
½ cup fresh basil leaves, finely chopped
8 ounces campanelle pasta (fusilli or rotini would work well too)
Ingredients for the Cheese Topping
8 ounces ricotta
½ cup parmesan cheese, grated
salt and freshly ground black pepper, to taste
2 cups mozzarella cheese, shredded
Heat a large pot over medium heat and add olive oil. Add sausage, breaking it up into bite-sized pieces. Cook until lightly browned.
Add in zucchini and cook until softened, about 5 to 7 minutes. Stir in garlic, Italian seasoning, red pepper flakes and tomato paste. Cook for 3 to 4 minutes.
Stir in fire-roasted diced tomatoes, bay leaves and chicken stock. Bring to a boil and reduce heat to simmer. Cover and cook on low for 30 minutes. Stir in basil before serving.
Cook pasta separately according to package directions.
While pasta is cooking, prepare the cheese toping. In a small bowl, combine ricotta, parmesan, salt and pepper.
To serve, add pasta to a bowl. Ladle soup over pasta. Spoon a dollop of cheese topping over soup. Sprinkle mozzarella cheese on top.