Food Geek Friday: Lasagna Soup

Food Geek Friday: Lasagna Soup - A Side of Fabulous blog

We're occasionally getting some glimpses of fall here in North Texas, and it's starting to put me into full-on soup mode. 

My personal tradition is to make this potato soup the first rains and cooler air of fall, but this year I wanted something different. I looked through my saved recipes and found this lasagna soup

It sounded like just the thing to try. 

Except then I kept looking up recipes and fell down an internet lasagna soup hole. 

In the end, I started with the original soup, but also played with alterations. 

Because in my world recipes are merely suggestions anyway.  

What I ended up with was something SO good that I actually didn't mind eating it daily (and occasionally twice daily) for a week. 

And I kinda wish I had some right now. 

Enjoy. 

Not the prettiest but damn delicious.

Not the prettiest but damn delicious.

Lasagna Soup

Adapted from PureWow

Ingredients

  • 1 pound sweet Italian sausage
  • mire poix (Diced onion, carrot, and celery. I use the pre-chopped mire poix mix from trader joes)
  • 3 garlic cloves, minced
  • dried oregano
  • dried thyme
  • 15 oz can tomato sauce
  • 32 oz box chicken broth
  • Salt and pepper to taste
  • 8 ounces lasagna noodles, broken (note: this is what I used for this recipe, and they stuck. Next time I'll use a different pasta like elbow, bowtie, or orecchiette.)
  • ¼ cup ricotta cheese
  • ¼ cup grated mozzarella cheese
  • dried basil

Directions

  1. Heat a large pot over medium high heat. Add sausage and brown until fully cooked, breaking up large pieces with a spoon or spatula. 
  2. Add mire poix, and continue cooking until fragrant and onions are translucent. 
  3. Add garlic and continue to cook until fragrant, another minute or so. 
  4. Add dried spices and cook for another minute or so. 
  5. Add tomato sauce, broth, and salt and pepper. Bring to a boil, then lower heat, cover, and simmer for 20 minutes. 
  6. Add pasta and cook uncovered until done. 
  7. While pasta and soup are cooking, mix ricotta, shredded mozzarella, and dried basil. 
  8. To serve, spoon cheese mixture into bowl and ladle soup over the top and enjoy! 

What's your favorite fall soup? Share in the comments!

Melinda Massie - A Side of Fabulous

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