It’s getting to be that time of the year when we can have soup and this mama loves soup! I tried my hand at making a lasagna soup recipe the other day and fell in love. I’ll be honest, I used to thoroughly dislike any sort of soup, but I guess it’s grown on me. Maybe it’s just that I feel like it’s one of my strengths in the kitchen. I don’t know.
Regardless, I’m all about the soup life now. I have even joked about starting a soup blog with a friend, but I’m far too busy with just running this one. I couldn’t imagine trying to keep up with two. So instead, I’m sharing my recipe here.
It’s nice to throw in a non-dessert related recipe occasionally.
I like my tomato sauce with a hint of sweetness to it, so I added a few teaspoons of sugar. What can I say? I’m a sugar fiend. I do the same thing with my chili which makes my dad nearly gag every time he hears me even talk about it.
The cheesy ricotta mixture on top could easily be mixed in, but I didn’t want all my juice to get absorbed. Instead, I placed it on top and enjoyed with with every bite that way. It adds a nice contrast to the soup too. I left the cheese off for my son, but he gets freaked out about textures. You need the cheese though! Add it to the top. It evens out the spiciness and the acid from the tomatoes.
I also wanted a wavy noodle that would sort of resemble the waves on a lasagna noodle so I went with radiatore. You could go with any noodle you prefer, but only use 2 cups of the uncooked pasta that way there is juice left.
- 2 cups uncooked radiatore pasta
- 1 T . olive oil
- 1 lb . hot italian sausage
- 1 medium onion about 3/4 - 1 cup, chopped
- 2 garlic cloves minced
- 23 oz . jar Ragu Thick & Hearty Roasted Garlic Pasta Sauce
- 4 cups beef broth
- 2 bay leaves
- 2 tsp . Italian seasoning
- 1/2 tsp . crushed red peppers
- 3 tsp . granulated sugar
- 15 oz . ricotta
- 1/2 cup freshly grated parmesan cheese
- 1 cup shredded mozzarella
- 1/2 tsp . fresh parsley chopped
- salt and pepper to taste
- Fill a large saucepan with water and place over medium/high heat. Let it come up to a boil.
- Add in the pasta and boil for 8 minutes or until al dente.
- Strain the pasta off and run cold water over the pasta to stop the cooking. We didn't season it, so it'll be okay.
- In the same saucepan, add in the olive oil and italian sausage. If your sausage has a casing on it, remove the sausage from it. Break the sausage apart and let it brown up. It will take 5 - 10 minutes.
- Once the sausage is brown, add in the chopped onion. Let the onions cook until they are softened.
- Add in the garlic and let cook another minute.
- Add in the pasta sauce, beef broth, bay leaves, Italian seasoning, crushed red peppers, and sugar. Stir to combine.
- Let it come up to a boil and reduce to a simmer. Let it simmer for 30 minutes.
- Remove the 2 bay leaves and add in the pasta. Let it simmer for another 5 minutes.
- While the pasta is simmering, prepare the cheesy ricotta topping.
- In a medium bowl, add in the ricotta, parmesan cheese, mozzarella, fresh parsley, salt and pepper. Mix until combined.
- Scoop the soup out into a bowl. Add a desired amount of cheesy ricotta to the top. Serve.
I used the Roasted Garlic Ragu, but there are so many other flavors that you can use instead.