I have pinned at least 4 different versions of lasagna soup, so I figured it was about time that I got around to making it. I’m so glad I did. This was the perfect soup for a cold, snowy day. This soup comes together pretty quickly and is quite simple to make. It’s an excellent, hearty soup that will definitely fill you up and keep you toasty-warm. I’ll definitely be making it again in the future.
Next time I might add some diced zucchini with the onion. If you want to ensure that you don’t have leftovers with overcooked pasta, I’d recommend cooking your pasta separately in salted water and then just adding a bit less broth to the soup, and combining them in individual portions when you’re ready to eat. That said, I’d happily make and eat this just as it is.
Adapted from Prevention RD
- 2 tsp olive oil
- 16 oz hot Italian turkey sausage, casings removed
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 1/2 tsp dried oregano
- 1/2 tsp crushed red pepper flakes
- 3 Tbsp tomato paste
- 2 (15oz) cans fire-roasted diced tomatoes
- 1 (15oz) can diced tomatoes
- 3 bay leaves
- 8 cups low-sodium chicken broth
- 12 oz (1 box) mini rotini pasta
- 1/2 cup fresh basil, chopped
- salt and pepper, to taste
In a large pot, heat oil over medium heat. Add sausage, breaking it up into bite size pieces as it cooks. Add onion and cook for another 5 minutes or so, until onions are tender. Add garlic, oregano and red pepper flakes, cook for 1 minute.
Add uncooked pasta and cook until al dente, about 8-10 minutes. Add basil and pepper, to taste. Serve with a dollop of the Cheesy Mixture, recipe below.
- 8 oz low fat ricotta cheese
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/2 cup reduced fat shredded mozzarella
- 1 Tbsp parmesan cheese
- 1 Tbsp chopped basil
In a bowl, mix all ingredients until well blended.