Lasagna “Soup”

This is one of the yummiest soups I have ever had..hands down. Sadly, it wasn’t really a soup..more like a pasta with a thinner sauce. But DO NOT let that deter you, because that aside, this is one of the most delicious meals I’ve eaten..and Im telling you, do not, I repeat do not  eliminate the cheesy goodness, it is the best part! Now you all know I’m not really a leftover gal, however, after we had this for dinner, I couldn’t wait to be hungry that night at work! ha! Yes, twice in one night..(well at 2am..its all the same when you work the night shift!) It was JUST as delicious the second time around!

This couldn’t be easier to make and could not possibly get any yummier! Add this to your dinner rotation this week! You will be thanking me! 😉


(Look at that cheesy goodness starting to melt! mmm!)

Lasagna “Soup”


    For the Soup:
  • 1-1 1/2 lbs spicy Italian sausage, removed from casing and chopped
  • 1 1/2 cups onions, chopped
  • 1/2 cup white wine to deglaze
  • 4 garlic cloves, minced
  • 2 tsp. dried oregano
  • 1 tsp. red pepper flakes
  • 1-2 teaspoons italian seasoning
  • dash salt, pepper, and garlic powder
  • 1/2 cup tomato paste
  • 1 28-oz can fire roasted diced tomatoes
  • 6 1/2 cups chicken broth
  • 12 oz fusilli pasta
  • 1/2 cup basil leaves, finely chopped
  • For the Cheesy Goodness:
  • 8 oz ricotta
  • 1/2 cup Asiago cheese, freshly grated
  • dash salt, pepper, and garlic powder
  • 2 cups mozzarella cheese


  1. Heat olive oil in a large sauce pan over medium heat. Add sausage and brown for 5-7 minutes.
  2. Add onions and cook until softened, about 5 minutes.
  3. Add garlic, oregano, and red pepper flakes. Cook for 2-3 minutes.
  4. Add tomato paste and stir to incorporate. Cook for 2-3 minutes.
  5. Add white wine to deglaze the pan, being sure to scrape the bottom well. (That's where all the yumminess can sit!)
  6. Add diced tomatoes and chicken stock, stir to combine.
  7. Bring to a boil and reduce heat and simmer for 30-40 minutes.
  8. Add uncooked pasta and cook until al dente.
  9. Stir in the basil and season to taste with the salt, black pepper, and garlic powder.
  10. To Prepare the cheesy goodness, combine the ricotta, Asiago, salt, pepper, and garlic powder in a small bowl.
  11. To serve, place a large spoonful of the cheesy goodness on the bottom of a bowl, sprinkle desired amount of ricotta in, and ladle the hot soup over the cheese.


Adapted From: A Farm Girl Dabbles


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