Lasagna Soup 🍝
All the saucy, cheesy joy of lasagna in a fraction of the time, finished with a creamy ricotta dollop on every bowl.
Ingredients (serves 6)
- 1 lb sausage
- 1 onion
- 4 cloves garlic
- 28 oz crushed tomatoes
- 3 tbsp tomato paste
- 6 cups chicken stock
- 8 oz pasta
- 1 cup ricotta
- 1/2 cup parmesan
- 1 cup shredded mozzarella
- 2 tsp italian seasoning
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Try AnychefInstructions
- 1
Brown the sausage in a large pot over medium-high heat, breaking it up, about 6 minutes. Drain excess fat.
- 2
Add the diced onion and cook until soft, about 4 minutes, then stir in minced garlic, tomato paste, and italian seasoning for 1 minute.
- 3
Add the crushed tomatoes and stock. Bring to a boil, then simmer 10 minutes.
- 4
Break the pasta into bite-size pieces, add to the pot, and cook until al dente, 8 to 10 minutes, stirring so it does not stick.
- 5
Meanwhile stir together the ricotta, parmesan, and a pinch of salt in a small bowl.
- 6
Season the soup with salt and pepper. Ladle into bowls and top each with a scoop of the ricotta mixture and a handful of mozzarella.
