Lasagna Soup

I know that in my Zuppa Toscana Soup post, I said that I don’t go to Italian restaurants. That does not mean I don’t like Italian food. I mean, what’s not to like? A perfectly seasoned sauce over tender meat, topped with ooey gooey cheese?

Lasagna is one of my favorite foods in the world. I happened upon this recipe for Lasagna Soup and was blown away. It’s a tomato broth soup with big pieces of Italian sausage, plenty of onions and spices, some fresh basil to lighten it all up, poured hot over a ball of ricotta, parmesan and mozzarella cheeses. Life Altering. Seriously. I served this with my homemade French Bread, and it was almost an out-of-body experience. I should mention that I don’t consider canned tomatoes “real” food, only because many cans are lined with BPA, which are of special concern for tomatoes, because the acidity in tomatoes makes them leach more BPA into the food. I tried to find an alternative, and didn’t. Using self-canned tomatoes from glass jars, or roasting some tomatoes in the oven (like in my Roasted Red Salsa) would both be acceptable substitutes for the canned tomatoes here.

LASAGNA SOUP

8 oz fusilli pasta, or lasagna noodles broken into bite sized pieces.
2 tsp olive oil
1 pound mild Italian sausage (or hot, if you like some kick)
3 cups chopped onions
4 garlic cloves, minced
2 tsp Italian seasoning
2 TBS tomato paste
1 28 oz can fire roasted diced tomatoes
6 cups chicken stock
1/2 cup fresh basil leaves, cut into strips.
8 oz. ricotta
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
more shredded mozzarella cheese for the top

In a large pot, boil your noodles to “al dente” (not super floppy) according to package directions. Drain and set aside. In your soup pot, drizzle the olive oil and heat over medium heat. Add the sausage and cook until pieces are starting to brown. Add the onions and contnue to cook, stirring frequently, until the sausage is fully cooked and the onions are translucent. Add the garlic, Italian seasoning and tomato paste. Cook for a minute or two, until the tomato paste darkens. Add in the tomatoes with their juice and the chicken stock. Bring to a boil, then lower the heat and simmer for 20 minutes. Meanwhile, in a small bowl, mix the ricotta, parmesan and mozzarella cheeses. When the soup is done simmering, add the noodles and basil into the soup. To serve, place a dollop of cheese mixture into each bowl and pour the soup over it. You can sprinkle more mozzarella on top, if you desire.

printable version

Adapted from: A Farm Girls Dabbles

REAL food alert: Read above about canned tomatoes. Check your Chicken stock for MSG. Check your sausage for MSG and Preservatives .
ALLERGY alert: to make dairy-free, eliminate the cheese. For gluten-free, use rice pasta.
VEGGIE alert:  to make vegetarian, eliminate the sausage, use veggie broth and add zucchini, summer squash or eggplant. Also eliminate the cheese to make it vegan.
HEALTH alert: to make it healthier, use turkey sausage and wheat pasta.
For a freezer meal, or to make ahead, add everything except the cheese mixture and noodles. Freeze in gallon-sized freezer bags. To serve, defrost, add in cooked noodles and make the cheese mixture.
To convert this to a slow cooker meal, cook sausage and onions, place them in the slow cooker. Add the remaining soup ingredients (minus the cheese). Increase the chicken stock to 8 cups. Add in uncooked noodles. Cook on low 4 hours.