Back to back Tanya, but she found this beauty here. Obviously any pasta could be used, but who doesn’t have leftover bits of lasagna noodles hiding in a corner of their pantry? – enjoy!

Lasagna Soup

olive oil for cooking

2 lbs. Italian sausage, casings removed – I used 1 lb. ground beef and 1 lb. mild Italian, Tanya used all hot Italian sausage

1 large onion, diced AND 4 cloves of garlic, minced

2 t. dried oregano AND 1/2 t. red pepper flakes

2 T. (or the whole 156 mL/5.5 oz can) tomato paste

1 can (796 mL/28 oz) fire roasted diced tomatoes

6 c. + good chicken broth

8 oz. broken up lasagna noodles (or any other pasta)

1/2 c. chopped fresh basil or parsley for sprinkling on top

More Tasty Toppings – ricotta, freshly grated Parmesan, salt and freshly ground pepper, hot sauce!

Heat up a bit of olive oil in a large pot and add the sausage (or meat combination), breaking it up as you go. Cook and stir until it begins to brown and then add in the onion and garlic. Continue to cook until the onions have softened and there is no longer any pink visible in the meat, then add in the oregano and red pepper flakes. Cook for another quick minute, then stir in the tomato paste and cook for a few more minutes until all is well incorporated and the mix has turned a dark red.

Add in the tomatoes and broth, stir well, then bring the soup to a boil and simmer gently for about 30 minutes. When it’s close to serving time, add in the broken up lasagna noodles or pasta of choice and simmer until the pasta is al dente. Ladle the soup into big bowls and decorate as you wish – we really loved ours with ricotta and parsley.

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