Homemade Lasagna Soup
- Yield 6
- Prep 5 minutes
- Cook 30 minutes
- Total 35 minutes
Homemade Lasagna Soup is a soup recipe on Avoteb. The yield on the card is 6. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1 tablespoon olive oil
- 1 pound ground Italian sausage
- 1 medium white onion, diced
- 1 red bell pepper, diced
- 5 cloves garlic, pressed or minced
- 1/2 teaspoon crushed red pepper flakes
- 1 cup dry white wine
- 4 cups beef, chicken or vegetable stock
- 1 (15-ounce) can fire-roasted diced tomatoes
- 1 (15-ounce) can crushed tomatoes
- 1 1/2 tablespoons Italian seasoning
- 1 bay leaf
- 8 ounces uncooked mafalda pasta (or your preferred shape of pasta)
- fine sea salt and freshly-cracked black pepper
- toppings: lots of cheese (shredded mozzarella, ricotta and/or Parmesan cheese), chopped fresh basil
Method
Prep the pasta water. Raise a medium pot of salted water to a boil.
Leave the sausage and veggies. While that cooks, in a separate large stockpot, heat the olive oil over medium-a hot burner. Tip in the sausage, onion, bell pepper and sauté, breaking up the sausage with a wooden spoon as it cooks, for about 8-10 minutes or until the sausage is browned. Tip in the garlic and crushed red pepper flakes and sauté for 2 minutes, stirring frequently.
Tip in the white wine to deglaze the pan, using a wooden spoon to scrape up any of lively browned bits that are stuck to the bottom. Tip in the stock, diced tomatoes, crushed tomatoes, Italian seasoning, bay leaf and stir to combine.
Leave the pasta. While that cooks, add the pasta to the pot of boiling water and cook until the pasta just nearly reaches al dente.
Let it bubble gently. Continue cooking the soup until it reaches a let it bubble gently. Then reduce heat to medium-low, cover, and continue cooking until the pasta is al dente. Once the pasta is ready to go, use a strainer to move the pasta directly to the pot of soup and stir to combine.
Salt Taste and season the soup with salt and pepper as needed, plus extra Italian seasoning or crushed red pepper flakes if desired.
Plate Plate while it is hot, topped generously with your favorite toppings. Enjoy!
