Lasagna Soup Recipe

Lasagna Soup Recipe

  • 1 teaspoon olive oil
  • 1 pound hot Italian sausage
  • 1 pound mild Italian sausage
  • 2 sweet onions, chopped
  • 5 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon red pepper flakes
  • 1 (6 ounce) can tomato paste
  • 1 (48 ounce) can beef broth
  • 1 (14.5 ounce) can diced tomatoes with basil
  • 1 (14.5 ounce) can crushed tomatoes with basil
  • 1/2 cup sweet wine (optional)
  • 2 sprigs fresh basil, or to taste
  • salt and ground black pepper to taste
  • 1 (8 ounce) container ricotta cheese, or more to taste
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese, or more to taste
  • 1 (16 ounce) package farfalle (bow tie) pasta
  1. Heat olive oil in a large pot over medium heat. Cook hot and mild sausage, stirring to break up into pieces, until browned, about 5 minutes. Add onions; cook and stir until translucent, about 5 minutes. Stir in garlic, oregano, and red pepper flakes; cook until fragrant, about 2 minutes.
  2. Stir tomato paste into the paste. Fill tomato paste can with water and pour in; mix well. Pour in beef broth, diced tomatoes, crushed tomatoes, and wine. Stir in basil sprigs, salt, and pepper. Bring soup to a boil; reduce heat and simmer until flavors combine, at least 30 minutes.
  3. Mix ricotta cheese, mozzarella cheese, and Parmesan cheese together in a bowl; season with salt and pepper.
  4. 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.
  5. Divide pasta among serving bowls; spoon some of the ricotta cheese mixture on top. Ladle soup over cheese mixture.
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