All the delicious flavors of lasagna are now in a comforting soup. The cheese and ricotta mixture on top really make this soup. It adds a such a wonderful cheesiness to it, like you would find in a lasagna.
Lasagna Soup
Ingredients:
- 8 ounces elbow pasta
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 3 cloves garlic, minced
- 1 yellow onion, diced
- 2 teaspoons oregano
- 1/2 teaspoon red pepper flakes
- 2 rounded tablespoons no salt added tomato paste
- 6 cups low sodium chicken stock
- 28 ounces fire roasted diced tomatoes
- 2 bay leaves
- black pepper to taste
- 1 cup shredded mozzarella cheese
Ricotta Topping
- ricotta cheese
- 1/2 cup grated parmesan cheese
- black pepper to taste
Directions:
- In a large pot over medium heat, heat olive oil.
- Add in sausage and cooked until browned, about 3-5 minutes, crumbling the sausage as it cooks.
- Add in garlic, onion, oregano and red pepper flakes. Cook stirring often, until onions are soft, about 2-3 minutes.
- Stir in tomato paste and cook for 1 minute while continuing to stir.
- Add in chicken stock, diced tomatoes and bay leaves. Season with black pepper and stir. Bring to a boil, reduce heat to low and simmer about 30 minutes or until slightly thickened.
- While soup is simmering cook noodles according to package directions and drain. Stir pasta into soup when it is done simmering.
- In a small bowl stir together the ricotta and parmesan cheese. Season with black pepper.
- Serve the soup with mozzarella cheese and a scoop of ricotta topping.
Serves: 8
Calories: 462
Total Fat: 24g
Saturated: 9.6g
Polyunsaturated: 2.3g
Monounsaturated: 9.8g
Trans: 0g
Cholesterol: 55.7mg
Sodium: 1,242mg
Potassium: 541.2mg
Total Carbs: 34.1g
Dietary Fiber: 3.4g
Sugars: 5.7g
Protein: 25.4g
Vitamin A: 7.7%
Vitamin C: 8.5%
Calcium: 29.6%
Iron: 16.3%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Damn Delicious.
