Incredible Lasagna Soup: A Must-Try Recipe

1. 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.

2. 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.

3. 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.

4. Mix ricotta, mozzarella, and Parmesan together in a bowl; season with salt and pepper. Set aside.

5. Divide pasta among serving bowls; spoon some of the ricotta cheese mixture on top. Ladle soup over cheese mixture.

Tips

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.