Lasagna Soup

This lasagna soup recipe combines two favorites — Italian sausage lasagna and tomato soup — into one easy recipe for a comforting weeknight dinner.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 511 Calories

Ingredients

• salt and ground black pepper to taste
• 5 cloves garlic, minced
• 2 teaspoons dried oregano
• 1 (6 ounce) can tomato paste
• 1 teaspoon olive oil
• 1 teaspoon red pepper flakes
• 1 pound hot Italian sausage
• 1 pound mild Italian sausage
• 1 (16 ounce) package farfalle (bow tie) pasta
• 2 sweet onions, chopped
• 1 (48 ounce) can beef broth
• 1 (14.5 ounce) can diced tomatoes with basil
• 1 (14.5 ounce) can crushed tomatoes with basil
• 2 sprigs fresh basil, or to taste
• 1 (8 ounce) container ricotta cheese, or more to taste
• 0.75 cup water
• 0.5 cup shredded mozzarella cheese
• 0.5 cup grated Parmesan cheese, or more to taste
• 0.5 cup sweet wine

Recipe Instructions

Step 1

Divide pasta among serving bowls; spoon some of the ricotta cheese mixture on top. Ladle soup over cheese mixture.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Mix ricotta, mozzarella, and Parmesan together in a bowl; season with salt and pepper. Set aside.