Let's Eat! | November 3, 2016 | By

I looove lasagna! Especially homemade lasagna…but, I really have to be in the mood to make a big casserole dish of it. Cooking those huge noodles is really tricky!

Well, I found the perfect, quick alternative to making a whole lasagna: Lasagna Soup! I stumbled upon this recipe for Lasagna Soup a couple of years ago and we’ve made it a few times each fall. It’s really hearty and will definitely satisfy that lasagna itch!

As usual, I’ve modified the recipe a bit to suite our tastes! Enjoy!

A quick and delicious alternative to traditional lasagna!
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For the Soup
  1. 2 1/2 lb. Italian Sausage (I mixed Scimeca's Mild and Medium Sausage)
  2. 1 large White Onion, Small Dice
  3. 2 T. Garlic, Minced
  4. 2 tsp. Dried Oregano
  5. 2 T. Tomato Paste
  6. (1) 28 oz. can of Diced Fire Roasted Tomatoes
  7. 2 Bay Leaves
  8. 6 c. Unsalted Chicken Stock
  9. 1/2 c. Fresh Basil, Thinly Sliced
  10. Salt & Pepper to taste
For the Cheese Layer
  1. 16 oz. Daisy Brand Cottage Cheese
  2. 1/2 c. Good Quality Parmesan Cheese, Grated
  1. 1 lb. Mezzi Rigatoni (Half Rigatoni) or other medium/small pasta
  2. 2 c. Mozzarella Cheese, Shredded
For the Soup
  1. In a large saucepan, brown the Italian sausage. Break into small pieces.
  2. Add the diced onion. Cook until softened/transparent.
  3. Add the garlic and oregano. Stir to incorporate.
  4. Add tomato paste. Stir to coat sausage and onions. Cook until a rust brown color.
  5. Add tomatoes, chicken stock, and bay leaves. Stir to combine.
  6. Bring to a boil and reduce to simmer for approximately 30 minutes.
  7. After 30 minutes, add fresh basil, salt, and pepper to taste.
For the cheese layers
  1. Combine the cottage cheese and Parmesan cheese in a bowl.
  2. In a separate bowl, shred the mozzarella cheese.
For the pasta
  1. Bring a large stockpot full of water to a boil.
  2. Salt the water, add the pasta, and cook the pasta until al dente.
  3. When the pasta is finished cooking drain in a colander.
To assemble
  1. Put a layer of pasta in the bottom of your bowl.
  2. Add a layer of the cottage cheese and Parmesan cheese mixture - don't be shy!
  3. Ladle the soup over the top of the cheese and pasta.
  4. Top with the shredded mozzarella cheese.
  1. 1) Use a potato masher to break the sausage into small pieces!
  2. 2) Use kitchen shears to cut up the basil into thin strips!
  3. 3) Buy the tomato paste in a tube. If you buy the small can of tomato paste, it'll go bad really quickly if you don't use it up!
  4. 4) Add mushrooms, zucchini, etc. to beef up the veggies! Add them to the soup at the same time as the onions...
Adapted from a farmgirl dabbles
Engineered Edibles


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