Pinterest Recipe Tryout #2 – Lasagna Soup



So as I have said I am trying out multiple recipes that I have pinned from Pinterest, and I have tried another. I made this Lasagna Soup, from a blogger, and it seemed right to make it since, here in Colorado…its freezing already. I was pretty excited from the pictures that the blogger gave and the multiple great reviews. My family and I are big soup people, especially because it lasts us a long time to get through it. The Lasagna Soup, was really good. However, it is definitely one of those recipes that one should make every once in a while, there was soo much flavor. I am one of those who likes to pin-point what I taste, but in this soup my mouth was just everywhere in flavor. This can be good and bad; and I feel that the soup was on the good side of it.


A great soup

Spicy yet mild

Easy to make


Lots of flavor

Takes a lot of ingredients

I am still on the bench, if I shall make it again or not. But, it is a great dish, something I feel everyone should still try and give their opinion on.

Lasagna Soup
Yield: 8 servings


for the soup:
2 tsp. olive oil
1-1/2 lbs. Italian sausage
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste
for the cheesy yum:
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper
additional cheesy yum:
2 c. shredded mozzarella cheese


Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Recipe Link:

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