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I was a little concerned one evening last weekend as I served this Lasagna Soup. It wasn't the soup that was the problem, it was the fact that it was the fourth time in 5 days that I was serving the same thing.
Yikes! I wondered if there'd be some kind of mutiny, or maybe a, "Let's order out" hint.
I'd been testing, tweaking and turning this recipe inside out, getting it just right. My husband's a really good sport, but I was thinking perhaps a good thing had been pushed a little too far.
I was surprised at what he said when I placed the bowl of fragrant, steaming soup in front of him that fourth time. His response? "This is the best soup you've ever made!"
And guess what? That was Saturday evening and Sunday, on the way home from church (knowing there were leftovers), he said, "I can't wait to have a bowl of that soup for lunch!".
I have to agree, it's really that good, even the fifth time around. If you like Italian food, you're going to love this easy, amazingly delicious and fun Lasagna Soup. With all the flavors of traditional lasagna, but half the work, it's definitely a winner for make-ahead weekday dinners and also a really unique treat for guests and casual dinner parties.
My humble little kitchen thinks that it's been transported to the sunny Mediterranean as this soup has wafted aromas all week reminiscent of an authentic Italian trattoria. The soup starts with a sauté of onions, garlic, spices and Italian sausage. Red wine is added to de-glaze the pan. A generous scoop of tomato paste is added, which caramelizes before the chicken broth and fire-roasted tomatoes are introduced. A 30 minute simmer melds the flavors and melts the tomatoes into the delicious, vibrantly flavored broth.
It's not lasagna though without pasta, right? But what kind of pasta do you use for lasagna soup?
I've seen regular lasagna noodles broken up and added to this type of soup, but I wanted something a bit more fun. I checked out my local market and after scouring the shelves, found Campanelle pasta. Campanelle means "bellflowers" in Italian, and like it's namesake, has fluted, petal-like edges which remind me of lasagna noodles. Their hollow center is perfect for capturing sauce (and soup!).
You could use any type of small pasta for this soup, but another one which captured my intrigue is called Mafalda. Have you ever seen it? Mafalda looks exactly like miniature lasagna noodles. I think they'd work great, but they're not as readily available in my area of the country, so I stuck with the Campanelle.
This easy Lasagna Soup will be on my menu often during the chilly months ahead (especially if Scott has anything to say about it). It's perfect for family get togethers - after all, doesn't it seem that everyone, young and old alike, enjoys Italian cuisine? The soup can be made ahead and frozen (without the pasta) making it perfect for the busy holiday season. Just pull a container of it out of the freezer in the morning, cook the pasta when you get home and a delicious dinner for family and/or friends will be quite effortless. Add a loaf of warm, crusty bread, a fresh salad and a little Pavarotti on iTunes and you're there! Bonjourno!
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Lasagna Soup
Ingredients
- 8 ounces small pasta* or broken lasagna noodles, see notes below
- 1 tablespoon extra-virgin olive oil
- 1 large onion, diced
- 1 pound bulk sweet Italian sausage**, see notes below
- 4 cloves garlic, chopped
- 1 tablespoon dried oregano
- 1 teaspoon dried basil
- ½ cup 4 ounces tomato paste
- ½ cup dry red wine
- 6 cups low-sodium chicken broth
- ½ teaspoon red pepper flakes
- 1 teaspoon sea salt
- 2 15- ounce cans fire-roasted canned tomatoes***, see notes below
- ½ cup chopped fresh basil
- For the topping:
- 2 cups grated fresh mozzarella
- 1 cup coarsely grated fresh parmesan cheese
- 2 tablespoons pine nuts
- 2 teaspoons chopped fresh parsley
- freshly ground black pepper
Instructions
- Bring a large pot of water to a boil. Add salt and stir. Add the noodles and return to a boil. Cook for 2 minutes less than the amount of time directed on the package instructions. Remove one noodle and try it. Pasta should be cooked but still have a little bite (al dente). If needed, cook a minute or two longer. Don't overcook. Drain well then drizzle with a few teaspoons of olive oil. Toss till the noodles are coated and set aside.
- Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion and cook, stirring occasionally for 5-6 minutes or until softened. Add the Italian sausage and break into small pieces with with a metal spatula or the back of a large spoon. Add the garlic, oregano and basil. Cook until the sausage is well browned, about 15-20 minutes (if sausage is not browning well increase heat a bit.) If, after cooking, there's a lot of grease rendered, remove excess. Leave a little (about tablespoon) - it will give the soup great flavor.
- Add the tomato paste and wine. Cook, stirring frequently and scraping the bottom of the pan until tomato sausage mixture is a deep dark red color and most of the wine has evaporated, about 6-8 minutes
- Add the chicken broth, fire-roasted tomatoes, red pepper flakes and sea salt. Stir and bring to a boil. Reduce heat to maintain a low but steady simmer and cover with lid slightly ajar. Simmer for 20 minutes, stirring occasionally. Remove lid and simmer for another 10 minutes. Add fresh basil.
- If serving right aways add the pasta to the the soup. If making ahead, refrigerate the pasta and soup separately. Add pasta just before serving.
- Combine the parmesan and mozzarella. Set aside. Toast the pine nuts in a small pan over medium heat for 3-4 minutes or until golden, stirring continuously. Remove from heat and set aside.
- Serve the soup steaming hot, in shallow serving bowls. Top each serving with a generous scoop of the cheese mixture. Garnish with toasted pine nuts, fresh chopped parsley leaves and a sprinkle of freshly ground black pepper.
Notes
** If you can't find bulk Italian sausage, just use the kind in the casings but remove the casing before cooking
*** Fire-roasted tomatoes can be found in most larger groceries near the regular diced tomatoes. If you can't find them regular canned diced tomatoes can be substituted.
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Making this soup again today (about my 20th time). Love it.
Awesome! Thanks for the review, M!
This was really good. Only thing I did different was I didn't add the pine nuts. I wasn't sure I was going to like this because I can't stand italian sausage, so I originally thought I probably wouldn't eat any BUT, I loved it in this. This was really tasty and hubby really loved it too. I will definitely make again. Thanks for the wonderful recipe, as usual.
I'm so happy you enjoyed it, Brenda! We love that soup!
Excellent. Made as written except subbed chicken broth for wine. Otherwise wouldn’t change anything.
Thanks for sharing your results, Ronalynne! I'm so happy you enjoyed it!
Wonderful recipe! Everything is spot on and so delicious!
Found the Campanella pasta and it was perfect.
Love, love, love your site, photos, text and of course the recipes!
Thank you both for all your hard work and devotion to excellence.
Thank you, Sandy. I'm so happy you enjoyed it. I appreciate your kind and encouraging words!
This was amazing! Most definitely the most delicious soup I have ever eaten.
I couldn't find the fire roasted tomatoes in-store, so roasted fresh tomatoes at home under the grill. It was well worth the extra effort.
Yum, Elise! Scott says that he might as well be eating the real lasagna, when I make this soup! It's that good!
This soup is amazing! It cured my craving for lasagna without the work making lasagna. My kids told me I could make it every week. Thanks, Chris! ????
Thanks Dawn! So glad you enjoyed it!
Having leftovers of this today for my Valentine's lunch! So warm and comforting. I made mine with dry sherry since I don't usually have red wine around and it turned out wonderful. I won't get to make it too often since the crazy kids don't like wonderful, melty cheese in their soups. I don't know how they can be mine. 😉 But I sure am enjoying it and the hubby too!
I knew the moment the cold weather settled in I had to make this soup so thank you for recommending it! I did a almost 50/50 mix of sweet and hot sausage (a little heavier on the sweet) because I love addition of the extra spice and fennel seed. I was going to look for some noodles with ruffles at the specialty mart I go but I forgot so I actually ended up doing your first suggestion and got a box of lasagna sheets and broke them up and it worked like a charm. I cut back on the garlic too because the kind I get is pretty strong and I didn't want to serve garlic noodle soup with slight tomato flavor. The only thing I couldn't get a hold of was pine nuts because they're a little hard to find on my side and when I do the pocketbook is like nah, don't even think about it, abandon mission. But I did want some some kind of nutty flavor so I ended up using some fresh pesto I got in bulk at the same specialty mart because hey it's got pine nuts right so why not?. Just a tiny spoonful on top of every bowl really added a fresh flavor to the soup. This was a great soup and another one that the whole house enjoyed so thank you so much!
Every delicious morsel in the bowl looks as if it were expertly arranged for the photo. Beautiful!
Scott is much more accommodating than John. After the second try, John would tell me to find a new recipe. I'm so glad you didn't because this soup is out of this world!
From looking at the recipe, I can see why Scott could eat this soup several days in a row and not complain. 😀
Chris this soup sounds wonderful. I may have to make a batch this week In fact I bet my kids will want to take some containers home with them. Thanks for sharing.
I'm so happy to have another great soup to add to my rotation. I used half spicy and half mild Italian sausage, and I think I'll add some minestrone-style veggies next time, which might be as early as tomorrow. Delicious!
Thanks for letting us know Connie. I love your adaptations!
Only you to create such a comforting and delicious soup inspired in a classic. It looks terrific, Chris!!!!
Pinned, pinned!!!
Hi Chris, never heard of lasagna soup before, looks hearty and delicious! my husband gets tired of my hippy lentil soups, I know this would cure that straight away.
Chris, this is one of the most comforting and delicious looking soup out there! I showed to my husband Paul who loves lasagna, and he said he would eat it with as much gusto as your Scott, if I could find a good Italian low carb pasta. (he has diabetes) Thank you for the inspiration 🙂 J
Dear Chris, This is a bowl full of love!! This soup looks so delicious!! Blessings dear. Catherine
Hi Geeenie, hope you like it as much as we did 🙂
I love lasagna soup but haven't tried one with red wine. My husband makes wine, so I'm going to have to make this. It sounds fabulous!
Your version of lasagna soup looks perfect Chris!
One again, a true winner. Smells just like a pan of lasagna baking. Tastes even better. Made it exactly as written and it is already near the top of my favorites list. My husband loved it. Wish my children were home to taste it. Can't wait to serve this to my soup-loving friends. Thank you Chris!
Thank you Cyndy, that makes me happy 🙂
Its cooking right now! Taste test - it is really good! Thanks for another great recipe Chris!
Hi Christina! Thanks so much, kind of wish I was at your house for dinner tonight 🙂 I gave Scott's mom and dad the last of our soup.
I love this! I've made a meat sauce-based soup, but haven't taken the full lasagna route. This is terrific! I'd eat this every day for a week for sure!
If this is Scott approved it must be delicious. My hubs will love it and I can't wait to make it.
What a good recipe tester you have Chris! I don't think I'd mind eating this a few nights in the same week though.
Someone had to do it 🙂
A lasagna soup...wow..this looks really satisfying and delicious, Chris. Mouthwatering clicks!
Whoa; with that ringing endorsement from Scott, I know it's a winner. Bill loves lasagna and your soup looks hearty enough to win him over, too. We have a frost warning out tonight....perfect timing for this gorgeous soup!
Chris you did it again! Another recipe I must make! Your soup sounds incredible. I love lasagna and i wold have never dreamed of making it into a soup. This is simply perfect! Bookmarking!
Thanks Jennifer, I"ll definitely be making it again!
Can't wait to try this delicious looking soup! I know Tom and I will love it already! Your blog is the BEST! 🙂
Thanks Linda, hope you enjoy it! You are so sweet, miss you!
A very hearty soup indeed! Looks good:@)
Now that the weather has cooled off, I'm all about soup. This looks so flavorful and comforting, love the Campanelle pasta!
Sounds divine! Kudos to your hubby for being such a nice taste tester! I have seen Lasagna soup recipes around Pinterest and have considered trying it, but your mouthwatering description has me running to the pantry to see what I need! Thanks Chris!
Has Scott been taking lessons from Jeffrey Garten? 🙂 Your soup looks delicious and love the use of fire roasted tomatoes. I have used the "wrong" pasta before and it really does make a difference between okay and delicious.
You're right Madonna about the pasta and some are just more fun than others 🙂
Although he's not very big on soups I'm sure this one will go over well with my honey! Sounds fantastic and I'm looking forward to making it!
Oh my gosh, it looks awesome! So much easier than lasagna, too. I also bet it smells divine!
It did smell amazing this week, love that wonderful Italian aroma!
I just can't wait to make it!
It was in the 40's the last few minutes, wasn't it. I"m surprised Scott wasn't asking you for the soup for breakfast with it so chilly. I know I would have been begging ... it looks delicious.
Haha, I could probably eat this soup for breakfast, Scott not so much 🙂