I love lasagna but sometimes don’t have the patience to make it. This soup version is easy to make and ready in under an hour! Served with a side of ricotta toast.
Lasagna is a great comfort food. But soup is my favorite comfort food right now, so why not combine the two?
You should be able to figure out the answer to that judging by the title of this post you are reading, which is “yes, do it!” because the result is wonderful. I know it sounds weird at first because I thought the same thing – soupy pasta?
But I have been converted and am so glad that there are leftovers. And they are all mine – muahahaha! Okay maybe I will share with my significant other…
The ricotta-blob bread was my favorite part (thank you Stephanie for introducing the term ricotta-blob into my food vocabulary). The ricotta brought the entire lasagna-feel of the soup together. And I loved letting it soak up some of the soup juices. MMmm juices.
Post updated 11/15/20, photo above is the original.
One year ago: Pumpkin Pancakes
- 2 tsp olive oil
- 1 lb. Italian turkey sausage, casings removed
- 1 onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 (32 oz.) container reduced sodium chicken broth
- 1 (15 oz.) can tomato sauce
- 1 (14.5 oz.) can petite diced tomatoes
- 1/2 tsp salt
- 1/4 tsp crushed red pepper
- 4 oz. favorite shape of whole wheat pasta
- 1/2 cup chopped fresh basil
- 1/2 cup + 3 Tbsp grated Parmesan cheese, divided
- 1 cup shredded mozzarella cheese, divided (plus more for topping)
- 1/2 cup lowfat ricotta
- 1 loaf French or sourdough bread, sliced 1/2" thick
- Preheat oven to 400 degrees.
- In a small bowl, mix together 1/2 cup each of Parmesan, mozzarella, and ricotta, set aside.
- Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven. Add the sausage, onion, bell pepper, and garlic. Cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, 8-10 minutes.
- Add the broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 8-10 minutes. Remove from the heat; stir in remaining 1/2 cup mozzarella, basil, and the 3 tablespoons Parmesan.
- While the pasta cooks, spread a tablespoon of the cheese mixture onto each bread slice. Place on cookie sheet and bake for 10 minutes or until cheese is golden and bread edges are crunchy. Sprinkle more Mozzarella on top of the soup and serve with ricotta-blob bread.
Source: Soup adapted slightly from The Deen Brothers, ricotta-blob mixture adapted from A Farm Girls Dabbles, discovered on Steph’s Bite by Bite.