Lasagna Soup

Once upon a time, before bread & pasta was the “devil”, this magical soup was requested at the kings table quite frequently!  Now with October full of sunshine…I mean snow, it was time to give the recipe a revamp and try it zoned style!  This ones a keeper I tell ya!  A MUST try for Suuure!  Rave Rave reviews at my dinner table.  And my non-vegetable loving daughter didn’t even complain about all the zucchini in it!!  Right on!

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This is the Yum & VERY necessary IMHO!!  However, you Paleo folks can eliminate it!

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Place Yum at the bottom of the bowl & sprinkle with a bit of mozzarella

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Lasagna Soup

Serves 4 ~ 3P, 2C, ?F (I didn’t calculate fats…sorry!  It’s a little more than 3 because of the sausage…but it’s worth it!!)

  • 2 tsp. olive oil
  • 1 lb. Italian sausage
  • 2/3 c. chopped onions
  • 4 garlic cloves, minced
  • 2 tsp. dried oregano
  • 1/2 tsp. crushed red pepper flakes
  • 2 T. tomato paste
  • 2 ~ 14-oz. can fire roasted diced tomatoes
  • 2 bay leaves
  • 32 oz. chicken stock
  • 4 c. zucchini, shredded
  • 1/2 c. finely chopped fresh basil leaves (optional…I usually sprinkle with dried basil to serve)
  • salt and freshly ground black pepper, to taste

For the cheesy yum

  • 8 oz. ricotta
  • 1/2 c. grated Parmesan cheese
  • 1/4 tsp. salt
  • pinch of freshly ground pepper
  • 1/3 c. mozzarella


  1. Heat olive oil in a large pot over medium heat.
  2. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes.
  3. Add onions and cook until softened, about 6 minutes.
  4. Add garlic, oregano, and red pepper flakes. Cook for 1 minute.
  5. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.
  6. Add Zucchini and cook for 4-5 minutes.
  7. Add diced tomatoes, bay leaves, and chicken stock. Stir to combine.
  8. Bring to a boil and then reduce heat and simmer for 30 minutes.
  9. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.
  10. While the soup is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
  11. To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.
  12. Serve with a side of steamed veggies & Enjoy!!


Original inspiration:


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