Wednesday, March 28, 2012

My new favorite soup

I am feeling so much better this week, even though I'm still laying low.  But that doesn't mean that I don't enjoy a nice, warm, bowl of soup. Soup always makes sick people feel better.

When I was under the weather, I was searching for soup recipes and "lasagna soup" kept popping up.  I have to be honest with you, the idea of lasagna soup really didn't send me.  Who wants to eat lasagna in a bowl?  But I consider myself open minded - so I decided to give it a try.

HOLY MACAROLI.  If soup always makes sick people feel better, than this soup could probably raise the dead.  it is Just.That.Good.

A combination between a soup and a stew with rich, spiced meat, creamy and salty ricotta, and a delectable tomato base.  It was so good that I both wanted to share it with the world and keep it all to myself.  I encourage Thatmom and Thatboy to try it, all the while kicking myself for giving it away.  I stuck the leftovers in the back of the fridge so I could enjoy it for lunches when Thatboy wasn't around.

But I have no problem sharing the recipe.  Because if you make it in your home, how could I be jealous.  Actually, as I type this, I'm thinking that maybe I would be a bit jealous.  So after you make this, go ahead and send a bowl my way. 

Lasagna Soup with Basil Ricotta Cream (from REC(ession)IPIES)

1 tbsp olive oil
1 pound uncooked Italian turkey sausage
1 onion, diced
1 green pepper, diced
½ pound mushrooms, chopped
3 cloves garlic, minced
4 cups beef broth
1 14.5 oz can diced tomatoes
1 14.5 oz can crushed tomatoes
2 tbsp tomato paste
1 10 oz. package frozen spinach, defrosted and drained
1 tbsp oregano
½ tsp red pepper flakes
½ tsp dried basil
½ tsp dried thyme
Pepper to taste
2 cups mixed broken lasagna/manicotti/shell pasta
2 tbsp grated parmesan
1 15 oz container part-skim ricotta
1/2 bunch (about 6 stems) fresh basil 
  1.  Heat olive oil in a large soup bowl.  Remove sausage from casing and cook until browned (about 5 minutes).
  2. Add  veggies into the pot, and continue cooking until  the onions are translucent, about another 5 minutes.
  3. Add broth, diced tomatoes, crushed tomatoes, tomato paste and spinach, and raise heat to high. 
  4. Add spices and bring to a boil. 
  5. Add pasta and cook approximately 8-10 minutes 
  6. Meanwhile, chop basil and stir into ricotta along with the parmesan. Serve soup in bowls topped with generous dollops of basil ricotta crème.


  1. I've seen this around too and haven't been brave enough to try it. I guess you are changing my mind!

  2. That looks flippin' delish and it's really cold here right now, so it would be perfect! Ugh, and I made the mistake of looking at this in class, so now my mouth is watering.

  3. I've seen quite a few of these posted around the blogosphere but none with that basil ricotta heaven on top. This could raise ME from the dead, for sure.

  4. Lasagna soup has not appealed to me until now!

  5. I'm sure I would like this since I usually make a small boil of the leftover lasagne bits to enjoy while the full lasagne is cooking up in the oven.

  6. Made this today, but of course I forgot to add the spinach. It was so warm and filling for our chilly weekend!