This post may contain affiliate links. For more information, see our privacy policy.
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!
- 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
-
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.
* I like to use Campanelle or Mafalda. Campanelle a fluted bell-shaped pasta with a ruffly edge resembling lasagna noodles. Malfada is a flat pasta that looks just like miniature lasagna noodles. If Campanelle or Mafalda is not available any small pasta will work.
** 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.
Connie says
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!
Chris Scheuer says
Thanks for letting us know Connie. I love your adaptations!
Denise Browning@From Brazil To You says
Only you to create such a comforting and delicious soup inspired in a classic. It looks terrific, Chris!!!!
Pinned, pinned!!!
cheri says
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.
Judit @Glamorous Bite says
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
Catherine says
Dear Chris, This is a bowl full of love!! This soup looks so delicious!! Blessings dear. Catherine
Chris Scheuer says
Hi Geeenie, hope you like it as much as we did 🙂
Andrea @ Cooking with Mamma C says
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!
Kim says
Your version of lasagna soup looks perfect Chris!
Cyndy Rogers says
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!
Chris Scheuer says
Thank you Cyndy, that makes me happy 🙂
christina musser says
Its cooking right now! Taste test - it is really good! Thanks for another great recipe Chris!
Chris Scheuer says
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.
John@Kitchen Riffs says
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!
Norma | Allspice and Nutmeg says
If this is Scott approved it must be delicious. My hubs will love it and I can't wait to make it.
Claire @ Claire K Creations says
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.
Chris Scheuer says
Someone had to do it 🙂
Angie@Angie's Recipes says
A lasagna soup...wow..this looks really satisfying and delicious, Chris. Mouthwatering clicks!
Liz says
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!
Jennifer @ Peanut Butter and Peppers says
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!
Chris Scheuer says
Thanks Jennifer, I"ll definitely be making it again!
Linda Hamilton says
Can't wait to try this delicious looking soup! I know Tom and I will love it already! Your blog is the BEST! 🙂
Chris Scheuer says
Thanks Linda, hope you enjoy it! You are so sweet, miss you!
Lynn@Happier Than A Pig In Mud says
A very hearty soup indeed! Looks good:@)
Laura (Tutti Dolci) says
Now that the weather has cooled off, I'm all about soup. This looks so flavorful and comforting, love the Campanelle pasta!
Jenna says
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!
Madonna/aka/Ms. Lemon says
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.
Chris Scheuer says
You're right Madonna about the pasta and some are just more fun than others 🙂
Janet says
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!
Ginny Hartzler says
Oh my gosh, it looks awesome! So much easier than lasagna, too. I also bet it smells divine!
Chris Scheuer says
It did smell amazing this week, love that wonderful Italian aroma!
Monique says
I just can't wait to make it!
Christiane ~ Taking On Magazines says
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.
Chris Scheuer says
Haha, I could probably eat this soup for breakfast, Scott not so much 🙂