Easy lasagna soup with ricotta is hearty and rich soup made with pork sausage, tomatoes and pasta to keep you warm and fill you up on a cold day. I don't know if it was the cold weather or all the cheese or the cold, rainy weather. Either way, this lasagna soup was a welcome sight at supper time for the ultimate comfort food.
Lasagna soup recipe is made with a ricotta cheese topping is a satisfying soup that is also quick to make meaning it is perfect for a weeknight meal. Since it has lots of ground sausage or ground beef, pasta, and cheese with a ton of flavor from the fire-roasted tomatoes and seasonings, your family will not think they had a light supper with this soup. This is one of our favorite soups all year long. It is so similar to several of my favorite weeknight meals, like my skillet lasagna or crock pot lasagna recipe.
Ingredients for Lasagna Soup
The lasagna soup ingredients are very similar to what is needed for traditional lasagna. Meat pasta, tomato sauce.
Here is everything you will need for the soup:
- ground Italian pork sausage or ground beef
- garlic cloves
- dried Italian herb mix
- crushed red pepper flakes
- tomato paste
- fire-roasted diced tomatoes
- chicken stock or chicken broth
- mafalda or campenelle pasta - Broken lasagna noodles can also work.
- salt and pepper to taste
For the Cheesy Soup Topping:
- parmesan cheese
- fresh cracked pepper
- Shredded mozzarella cheese
How to Make Lasagna Soup
To make this easy soup recipe, Begin with two pounds of Italian sausage. I had ground pork, so I add Italian sausage seasonings to the pork to make it Italian.
Brown pork until it is no longer pink. Then return the pork to the pan. Add a finely chopped onion along with four cloves of minced garlic.
Continue to saute the meat and onions for about five minutes or onions are soft and translucent. If you have a large amount of grease, drain most of it off, but do not rinse the meat. Then add tomato paste, red pepper flakes, and Italian herbs to finish off the base for the lasagna soup.
Saute for another few minutes getting tomato paste Incorporated into the meat. Then add two 14.5 ounce cans of fire-roasted diced tomatoes.
Pour six cups of chicken stock into the tomato and meat mixture and bring this Italian soup to a boil.
Once it begins to boil, turn down the lasagna soup and simmer for 30 minutes covered, stirring occasionally. Then it is pasta time.
Cook the pasta for a minute or two less than the package direction to get the pasta to just al dente. Add salt and pepper to taste while the pasta is cooking as well. Dump the al dente pasta into the lasagna soup.
Ricotta Cheese Soup Topping for Lasagna Soup
While the pasta is cooking prep your cheesy soup topping goodness.
Mix a cup of ricotta with a ½ cup of Parmesan. Add some fresh cracked pepper and mix together. Spoon the soup out into your soup bowls.
Add a dollop of the cheese mixture to each bowl and then pour the soup over top. If you are cheese obsessed, sprinkle some shredded mozzarella over top.
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Yes, this soup can be made in a crock pot. Put all the ingredients except the pasta in the crock pot and slow cook for 4-8 hours. Then add the cooked pasta before serving.
- 2 pounds ground Italian pork sausage
- 1 large onion chopped
- 4 garlic cloves minced
- 2 tsp. dried Italian herb mix
- ½ tsp. crushed red pepper flakes
- 2 T. tomato paste
- 2 14.5 oz cans fire roasted diced tomatoes
- 6 c. chicken stock
- 8 oz. mafalda or campenelle pasta
- salt and freshly ground black pepper to taste
Cheesy Soup Topping
- 1 cup ricotta
- ½ cup parmesan
- ½ teaspoon fresh cracked pepper
- Shredded mozzarella cheese
- Brown pork sausage till no longer pink, breaking apart while it cooks.
- Add onions and garlic then cook until softened.
- Add tomato paste, Italian herbs, and red pepper flakes. Cook for another minute or two, or until the tomato paste turns a rusty brown color.
- Add diced tomatoes and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes, covered. Stir occasionally.
- Season with salt and pepper. Add uncooked pasta and cook until al dente. Do not overcook or let the soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth.
Cheesy Soup Topping
- In a small bowl, combine the ricotta, Parmesan, and pepper.
- To serve, place a dollop of the cheesy yum in each soup bowl, ladle the hot soup over the cheese, and sprinkle some of the mozzarella on top.
With the rain drizzling down this morning, it would be a good soup for today.