Ultimate Three-Cheese Lasagna Soup is loaded with sausage, pasta, tomatoes and three scrumptious cheeses. It's a super simple one-pot recipe! What more could you ask for? How about a scrumptious, stick-to-your-bones meal that goes from prep to plate in 30 minutes. This recipe will be on our menu all year long and I am sure your family will love it too!
I have really been rocking the one-pot meals lately. I would cook all day every day, except that means washing dishes and cleaning up all day every day too. I was just chatting with my friend about this. I prefer to cook a couple times a week and eat left overs the rest of the week. That means making food that not only tastes great, but reheats well too.
You know sometimes, when the season approaches, you just have a hankerin’ for something cozy. Lately, I have be craving soup - cheese soups, broth soups, meaty soups. If it cooks in one pot and its a soup it has been on the menu.
That is how this glorious Three-Cheese Lasagna Soup came to be. It is packed with my favorite lasagna ingredients and so perfect for fall. It was amazing the first day and unbelievable each day after. The 2 best parts are it is made all in one pot and ready in 30 minutes!
Seriously, my picky family sat down to eat this soup with a little bit of trepidation. Two and three bowls later (each) we decided it was the best thing since sliced bread. Ultimate Three-Cheese Lasagna Soup is loaded with sausage, pasta, tomatoes and three scrumptious cheeses: ricotta, Parmesan and mozzarella. It is a stick to your ribs kinda soup that is even better the next day.
With love from our simple kitchen to yours.
RECIPE AT THE BOTTOM
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Ultimate Three-Cheese Lasagna Soup
SERVES 6 | ACTIVE TIME 30 Min | TOTAL TIME 30 Minutes
19 ounces ground Italian sausage, hot (can substitute mild)
1 (14.5-ounce) can fire roasted diced tomatoes with garlic
1/2 (6-ounce) can tomato paste
1 (8-ounce) can tomato sauce
1/2 tablespoon dried Italian seasoning
6 cups chicken broth
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
8 oz dried campanelle pasta (bell shape)
1/2 cup part-skim ricotta cheese
2 tablespoons grated Parmesan cheese
4 ounces shredded mozzarella cheese
2 basil leaves, chopped
In a large (12 quart) pot over high heat, brown sausage, about 5 minutes. If the pan is too dry (add a splash of the chicken broth).
Meanwhile prep remaining ingredients.
Once sausage is mostly cooked through add tomatoes, paste, sauce, seasoning, onion powder, salt, pepper and chicken broth. Stir to combine. Cover and bring to a boil, about 7-10 minutes.
Add pasta and boil, uncovered, until it is al dente, 7-9 minutes. Turn off heat. Add ricotta, parmesan cheese and ½ mozzarella. Stir to combine.
Serve and top with each bowl with some of the remaining cheese and basil. Enjoy!
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2013 The Slow Roasted Italian – All rights reserved.
Originally published on Parade.com 9/25/13