Lasagna Soup

Lasagna Soup

by: Stacy Roman | .
Stripes Europe | .
published: January 17, 2017
With the cold and icy days of winter upon us, warm up with this delicious and hearty soup.


2 cn
fire-roasted diced tomatoes
6 c
low-sodium chicken broth
1 lb
Italian sausage
yellow onion (chopped)
1 clv
garlic (pressed or minced)
1 t
Italian seasoning
4 oz
tomato paste
8 oz
farfalle pasta (cooked - can use any kind of noodle)
1⁄2 c
ricotta cheese
1⁄3 cn
Parmesan cheese (grated)
1⁄2 t
garlic salt
1 c
mozzerella cheese
1⁄8 t
crushed red pepper flakes


Cook time: 35 Prep time: 15 Yield: 8 Servings
  1. In a large stockpot, combine tomatoes and chicken broth.
  2. In a large skillet, brown Italian sausage until no longer pink. Add onions and garlic and sauté until softened. Add tomato paste, Italian seasoning and red pepper flakes. Cook for about 2 minutes.
  3. Add meat mixture to the stockpot and stir well. Cook on low for 30 minutes.
  4. In a small bowl, combine ricotta cheese, Parmesan cheese and garlic salt.
  5. Divide cheese mixture and cooked pasta into individual serving bowls. Ladle soup on top of cheese and pasta. Garnish soup with mozzarella cheese.
Serve with a side of crusty french bread or a green salad. Adapted from A Farm Girl Dabbles Lasagna Soup.