Lasagna Soup
Description
This lasagna soup recipe combines two favorites — Italian sausage lasagna and tomato soup — into one easy recipe for a comforting weeknight dinner.
Ingredients
•
1 teaspoon olive oil
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1 pound hot Italian sausage
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1 pound mild Italian sausage
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2 sweet onions, chopped
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5 cloves garlic, minced
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2 teaspoons dried oregano
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1 teaspoon red pepper flakes
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1 (6 ounce) can tomato paste
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3/4 cup water
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1 (48 ounce) can beef broth
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1 (14 1/2 ounce) can diced tomatoes with basil
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1 (14 1/2 ounce) can crushed tomatoes with basil
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1/2 cup sweet wine
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2 sprigs fresh basil, or to taste
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salt and ground black pepper to taste
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1 (8 ounce) container ricotta cheese, or more to taste
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1/2 cup shredded mozzarella cheese
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1/2 cup grated Parmesan cheese, or more to taste
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1 (16 ounce) package farfalle (bow tie) pasta
Directions
1
Heat olive oil in a large pot over medium heat. Add hot and mild sausage; cook and stir until sausage is browned and crumbly, about 5 minutes. Add onions; cook and stir until softened, about 3 to 5 minutes more. Stir in garlic, oregano, and red pepper flakes.
2
Add tomato paste and water; stir well to combine. Stir in beef broth, diced tomatoes, crushed tomatoes, wine, basil, salt, and pepper. Bring soup to a boil; reduce heat and simmer until flavors combine, 25 to 30 minutes.
3
Meanwhile, bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes; drain.
4
Mix ricotta, mozzarella, and Parmesan together in a bowl; season with salt and pepper. Set aside.
5
Divide pasta among serving bowls; spoon some of the ricotta cheese mixture on top. Ladle soup over cheese mixture.