This Beautiful Soup Is Like Lasagna In A Bowl, Delicious Lasagna Soup!

This easy Lasagna Soup recipe has everything you love about lasagna in one bowl! It’s the original and BEST lasagna soup! The ultimate comfort food with a fantastic ooey-gooey cheesy yum!

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So many people love the classic flavors of lasagna. With layers of pasta, red sauce, and cheese, that’s easy enough to understand.

Well, this recipe cleverly includes the same ingredients as that beloved dish…in a bowl!

Dollops of a creamy mixture of cheeses, or “cheesy yum” as I like to call it, are added to a flavorful soup of pasta, Italian sausage, and a rich and herby tomato-based broth. The hot soup melts the cheesy yum, giving you a fantastic lasagna-like experience with every spoonful.

Prep time: 10 minutes	Cook time: 35 minutes
Total time: 45 minutes	Yield: 8 servings

INGREDIENTS

FOR THE SOUP:

2 tsp. olive oil
1-1/2 lbs. Italian sausage
1 extra-large yellow onion, chopped (about 3 c. chopped)
4 large garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1/4 tsp. crushed red pepper flakes
3 T. tomato paste (add more for even deeper tomato flavor)
2 (14.5-oz.) cans of fire-roasted diced tomatoes
2 bay leaves
6 c. low-sodium chicken stock
8 oz. mafalda or fusilli pasta
1/2 c. fresh basil leaves, sliced thinly

FOR THE CHEESY YUM:

8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. kosher salt
freshly ground black pepper, to taste

ADDITIONAL CHEESY YUM:

2 c. shredded mozzarella cheese (If you can find shredded whole milk mozzarella, use that!)

INSTRUCTIONS

STOVETOP DIRECTIONS:

Heat olive oil in a large pot over medium heat. Add sausage and brown for 3 minutes, breaking it up into bite-size pieces with a wooden spoon.
Add onion, garlic, oregano, salt, pepper, and red pepper flakes, and cook until onion is softened and sausage is browned, about 7 more minutes.
Stir in tomato paste and cook for 2 minutes more.
Add diced tomatoes, bay leaves, and chicken stock. Bring just to a boil, then reduce heat and simmer for 15 minutes.
Meanwhile, prepare pasta in a separate saucepan according to package directions, to el dente. Do not overcook. Drain.
In a medium bowl, create the “cheesy yum” by combining the ricotta, Parmesan, salt, and pepper. Set aside.
Stir fresh basil into the soup right before serving.
To serve, add cooked pasta to individual bowls and ladle soup over the top. Serve with dollops of cheesy yum and additional shredded mozzarella.

CROCK-POT DIRECTIONS:

Heat a large nonstick skillet over medium-high heat and add oil. Once hot, add sausage and brown for 3 minutes, breaking it up into bite-size pieces with a wooden spoon. (*If you have a multi-cooker, set it to BROWN/SAUTE and add the oil. Once hot, add sausage and brown for 3 minutes, breaking it up into bite-size pieces with a wooden spoon.)
Add onion, garlic, oregano, salt, pepper, and red pepper flakes, and cook until onion is softened and sausage is browned, about 7 more minutes.
Stir in tomato paste and cook for 2 minutes more.
Transfer sausage mixture to slow cooker (or just proceed if using a multi-cooker) and add diced tomatoes, bay leaves, and chicken stock. Cover and set the slow cooker to low for 8 hours or high for 4 hours.
In a medium bowl, create the “cheesy yum” by combining the ricotta, Parmesan, salt, and pepper. Set aside or refrigerate until ready to eat.
About 30 minutes before the soup is ready, add pasta to the slow cooker. Cover and cook until pasta is just al dente, checking after 15 minutes. (If you plan to let the soup sit for a while before serving or are planning on leftovers, I strongly recommend cooking the pasta separately to avoid mushy noodles.
Stir fresh basil into the soup right before serving.
To serve, add soup to individual bowls with dollops of cheesy yum plus additional shredded mozzarella.

INSTANT POT DIRECTIONS:

(Note: Instant Pot says “Do not fill the inner pot more than 2/3 full”, so you will need one that is a 6-quart size or larger. I use this 6-quart Instant Pot, and find it to be a great size for our family’s meals.) Press SAUTE on the Instant Pot and add oil. Once hot, add sausage and onion and cook for 5 minutes, breaking it up into bite-size pieces with a wooden spoon.
Stir in garlic, oregano, salt, pepper, and red pepper flakes, and cook until onion is softened and sausage is browned, about 3 more minutes.
Stir in tomato paste and cook for 2 minutes more. Scrape the bottom of the pot very well.
Press CANCEL to turn Instant Pot off. Stir in diced tomatoes, bay leaves, and chicken stock.
Press SOUP and cook for 15 minutes on this setting.
Meanwhile, create the “cheesy yum” by combining the ricotta, Parmesan, salt, and pepper in a mixing bowl. Set aside.
Press CANCEL and quick-release pressure.
Add mafalda or fusilli pasta, submerging it below the soup broth.
Press SOUP and cook for 8 minutes more for al dente mafalda or fusilli pasta. Thicker pasta will take a bit more time to cook. (If you plan to let the soup sit for a while before serving or are planning on leftovers, I strongly recommend cooking the pasta separately to avoid mushy noodles.
Press CANCEL and then quick-release pressure.
Stir in fresh basil and then serve. Add soup to individual bowls with dollops of cheesy yum plus additional shredded mozzarella.