Lasagna Soup

With temperatures starting to head downwards and into the negatives, it’s nice to warm yourself up with a delicious bowl of soup. In making this soup I found it to be one of the most flavourful soups I think I have ever had. This soup is delicious, packed with flavor, and is a sure fire way to warm you up on those cold winter nights. I stumbled upon this recipe while looking on Pinterest. I found this recipe on a farmgirl’s dabbles‘s blog. I did, however, change up just a couple things. This soup pairs really well with a loaf of french bread but is also really good by itself.



  1. Place olive oil in a large pot over meat.
  2. Add in sausage, making sure that you break it into small pieces, and brown (about 5 minutes)
  3. Add onions into the pot and cook until softened (about 6 minutes)
  4. Add garlic, oregano, and red pepper flakes and cook (about 1 minute)
  5. Add in tomato paste and stir well to incorporate and cook (3-4 minutes, or until tomato paste turns a reddish brown color)
  6. Add in diced tomatoes (I used fire-roasted garlic if you would rather you can use just plain fire roasted tomatoes, I found with having garlic ones it adds to the flavor), bay leaves, and chicken stock making sure you stir until ingredients are all combined.
  7. Bring the ingredients to a boil and then reduce heat to a simmer for 30 minutes
  8. Once the 30 minutes is about up, start cooking your pasta. I found that it is just easier to cook the noodles in a separate pot to prevent overcooking. Also if you like your soup more noodles, I suggest making 1 1/2-2 boxes of noodles.
  9. While noodles cook: start making the cheese topping. In a small bowl, stir ricotta, parmesan, salt, and pepper together, making sure everything is evenly incorporated.
  10. Once noodles and cheese are done, ladle desired amount of broth and noodles into your bowl then add a spoonful of the cheese topping onto the top of your soup. To img_4930finish off your bowl you can sprinkle some basil and extra shredded parmesan on top.



  • 2 tsp. olive oil
  • 1 1/2 lbs. Italian sausage
  • 2 cups chopped onions
  • 4-5 garlic cloves, minced
  • 2 tsp. dried oregano
  • 1 28-oz. can fire roasted (plain or garlic) died tomatoes
  • 2 bay leaves
  • 6 cups chicken stock
  • 8oz. Mafalda or fusilli pasta
  • 1/4-1/2 cup finely chopped fresh basil leaves
  • optional salt and pepper, to taste

Cheese Topping:

  • 8 oz. (1 cup) ricotta cheese (I used part-skim)
  • 1/2 grated parmesan cheese
  • 1/4 tsp. salt
  • pinch of ground pepper



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