Description
This easy lasagna soup combines all the classic flavors of traditional lasagna into a comforting, hearty soup that’s quick to prepare. Ground Italian sausage, tomatoes, Italian seasoning, and pasta simmer together to create a delicious and satisfying meal, perfect for weeknights or anytime you crave the taste of lasagna in a warm, bowl-friendly form.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 pound ground Italian sausage
- 1 medium white onion, diced
- 1 red bell pepper, diced
- 5 cloves garlic, pressed or minced
- 1/2 teaspoon crushed red pepper flakes
- 1 cup dry white wine
- 4 cups beef, chicken, or vegetable stock
- 1 (15-ounce) can fire-roasted diced tomatoes
- 1 (15-ounce) can crushed tomatoes
- 1 1/2 tablespoons Italian seasoning
- 1 bay leaf
Pasta
- 8 ounces uncooked mafalda pasta (or your preferred shape of pasta)
Seasonings and Toppings
- Fine sea salt and freshly-cracked black pepper, to taste
- Toppings: shredded mozzarella, ricotta, and/or Parmesan cheese
- Chopped fresh basil, for garnish
Instructions
- Prep the Pasta Water: Bring a medium pot of salted water to a boil in preparation for cooking the pasta.
- Cook the Sausage and Veggies: In a large stockpot, heat the olive oil over medium-high heat. Add the ground Italian sausage, diced onion, and diced red bell pepper. Sauté them while breaking up the sausage with a wooden spoon, cooking for 8-10 minutes until the sausage is browned. Add the minced garlic and crushed red pepper flakes, and sauté for an additional 2 minutes, stirring frequently.
- Add the Broth and Tomatoes: Pour in the white wine to deglaze the pot, scraping the browned bits off the bottom with a wooden spoon for extra flavor. Add the stock, fire-roasted diced tomatoes, crushed tomatoes, Italian seasoning, and bay leaf. Stir everything to combine well.
- Cook the Pasta: While the soup base is coming together, add the mafalda pasta to the boiling salted water. Cook until the pasta is just shy of al dente, as it will finish cooking in the soup.
- Simmer the Soup: Bring the soup base to a simmer. Reduce the heat to medium-low, cover, and cook until the pasta is fully al dente.
- Combine Pasta and Soup: Using a strainer, transfer the cooked pasta directly into the soup pot. Stir gently to incorporate the pasta with the soup ingredients.
- Season to Taste: Taste the soup and adjust seasoning with fine sea salt, freshly cracked black pepper, extra Italian seasoning, or crushed red pepper flakes as desired.
- Serve: Ladle the soup into bowls and top generously with shredded mozzarella, ricotta, Parmesan cheese, and freshly chopped basil. Serve immediately and enjoy the comforting taste of lasagna in soup form.
Notes
- Use any pasta shape you like if mafalda is unavailable; small shapes like penne or rotini also work well.
- For a vegetarian version, substitute the sausage with plant-based sausage and use vegetable stock.
- Adjust the crushed red pepper flakes according to your desired spice level.
- This soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Leftover soup can be thickened by simmering uncovered for a few minutes before serving.
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
