![Lasagna Soup](https://cdn.statically.io/img/www.allrecipes.com/thmb/_2vcQE3LerSFkSa3fjq8oUgrFj8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Lasagna-Soup-MyHotSouthernMess-1-2000-dfa5f9250bb14c228524c4ad4dda3501.jpg)
Ingredients
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1 teaspoon olive oil
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1 pound hot Italian sausage
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1 pound mild Italian sausage
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2 sweet onions, chopped
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5 cloves garlic, minced
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2 teaspoons dried oregano
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1 teaspoon red pepper flakes
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1 (6 ounce) can tomato paste
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¾ cup water
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1 (48 ounce) can beef broth
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1 (14.5 ounce) can diced tomatoes with basil
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1 (14.5 ounce) can crushed tomatoes with basil
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½ cup sweet wine (Optional)
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2 sprigs fresh basil, or to taste
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salt and ground black pepper to taste
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1 (8 ounce) container ricotta cheese, or more to taste
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½ cup shredded mozzarella cheese
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½ cup grated Parmesan cheese, or more to taste
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1 (16 ounce) package farfalle (bow tie) pasta
Directions
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Heat olive oil in a large pot over medium heat. Add hot and mild sausage; cook and stir until sausage is browned and crumbly, about 5 minutes. Add onions; cook and stir until softened, about 3 to 5 minutes more. Stir in garlic, oregano, and red pepper flakes.
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Add tomato paste and water; stir well to combine. Stir in beef broth, diced tomatoes, crushed tomatoes, wine, basil, salt, and pepper. Bring soup to a boil; reduce heat and simmer until flavors combine, 25 to 30 minutes.
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Meanwhile, bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes; drain.
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Mix ricotta, mozzarella, and Parmesan together in a bowl; season with salt and pepper. Set aside.
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Divide pasta among serving bowls; spoon some of the ricotta cheese mixture on top. Ladle soup over cheese mixture.
Cook’s Note
Use fresh or frozen basil, or substitute 3 bay leaves if you prefer. Discard bay leaves before serving.
I never cook the pasta in the soup — it gets mushy quickly, doesn't freeze well, and soaks up all the soup broth.
Nutrition Facts (per serving)
511 | Calories |
22g | Fat |
50g | Carbs |
26g | Protein |
Nutrition Facts | |
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Servings Per Recipe 10 | |
Calories 511 | |
% Daily Value * | |
Total Fat 22g | 28% |
Saturated Fat 8g | 41% |
Cholesterol 53mg | 18% |
Sodium 1529mg | 66% |
Total Carbohydrate 50g | 18% |
Dietary Fiber 4g | 14% |
Total Sugars 8g | |
Protein 26g | 52% |
Vitamin C 12mg | 13% |
Calcium 179mg | 14% |
Iron 4mg | 24% |
Potassium 704mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.