Lasagna Style Soup
Prep time
Cook time
Total time
Get excited for this deconstructed lasagna in soup form! Seriously it's packed with flavor and a cheesy surprise!
Recipe type: Soup
Serves: 6-8 servings
  • 2 tsp. Olive Oil
  • 1-1/2 lbs. Italian Sausage
  • 3 c. chopped Onions (about 1½ to 2 large onions)
  • 4 Garlic Cloves, minced
  • 2 tsp. Dried Oregano
  • ½ 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. Fusilli pasta (or bite-sized pasta of choice)
  • ½ c. finely chopped Fresh Basil Leaves
  • Salt
  • Freshly Ground Black Pepper, to taste
  • 8 oz. Ricotta (Part Skim is what I used)
  • ½ c. grated Parmesan Cheese
  • ¼ tsp. Salt
  • pinch of Freshly Ground Pepper
  • 2 c. shredded Mozzarella Cheese
Preparation Instructions
  1. Start off by prepping your ingredients, which includes chopping your onion, cutting your basil, and mincing your garlic.
  2. Then in a large stock pot, heat two teaspoons of olive oil over medium heat. Once the oil is hot, add the Italian sausage and break it into bite-sized chunks. Cook until the sausage browns, which should take about 5 minutes.
  3. Add the onions to the sausage and cook another 6 minutes or so until the onions are translucent.
  4. Next up, add the garlic, oregano, and red pepper flakes, and then cook for a minute.
  5. Then add the tomato paste to the sausage and onions and stir for 3 or 4 minutes until the tomato coats all of the ingredients and has browned a little.
  6. Finally add the entire can of diced tomatoes, 2 bay leaves and 6 cups of chicken stock to the sausage. Give it a stir, cover the pot and let it simmer over low heat for 30 minutes.
  7. While the soup is cooking, bring a separate pot of water to a boil, and cook your pasta according to the package instructions. Then drain the pasta. Once it’s cooled a bit, drizzle a little olive oil (1-2 teaspoons) over the pasta and toss until the pasta is coated. This will keep it from drying out.
  8. As the pasta cooks, combine the ingredients for the cheesy yum in a medium-sized bowl, so you can get it done ahead of time. This includes combining the ricotta, grated Parmesan Cheese and salt and pepper. Then set the cheese mixture aside.
  9. Once the soup has finished simmering, remove the 2 bay leaves. Then add salt and pepper to taste and stir in the chopped basil. Remove the pot from the heat.
  10. To put the soup together for each individual serving, spoon some of the cheesy yum (1-2 tablespoons) into the center of each bowl. Then add a little sprinkle of mozzarella cheese over the top. Next a handful of pasta (or however much you’d like per bowl) gets added on top of the cheese. Finally ladle the soup over the top. You can top with a little extra mozzarella if you want to give a hint to the cheesy surprise inside. And serve right away! Enjoy!
For leftover soup, store the soup, pasta, and cheesy yum separately. Often if pasta is left in a soup and kept in the fridge it will absorb a lot of the liquid making your leftovers less soup-y.
Recipe by Can Cook, Will Travel at