Sick of the same old hearty soups or regular lasagna bake?

Well, why not combine the two? This recipe for a hearty lasagna soup will be sure to not disappoint!


10 ounces elbow pasta
2 tablespoons olive oil
1 1/2 pounds spicy/hot Italian sausage (can use ground beef or turkey but make sure to add red pepper flakes to spice it up!)
2 teaspoons minced garlic (from jar) or 3 cloves fresh garlic, minced
1 large onion, diced
1 teaspoon poultry seasoning
1 teaspoon oregano
3/4 teaspoon red pepper flakes
2 tablespoons tomato paste
1 large can Italian style diced tomatoes
1 (10 ounces) can tomato sauce
7 cups chicken stock
2 bay leaves
1 cup carrot, diced
2 cups mushrooms, diced
2 cups fresh spinach, chopped
Salt and pepper, to taste

Cheese topping:
10 ounces ricotta cheese
3/4 cup grated Parmesan cheese
1/4 cup fresh basil leaves, minced
Salt and pepper, to taste


In a small bowl combine ricotta, Parmesan, basil, salt and pepper to taste; set aside

In a large pot of salted, boiling water add pasta and cook until al dente, (just slightly undercooked), drain well.

Heat olive oil in a Dutch oven or large, heavy pot over medium heat. Add sausage to the pan and cook until browned, make sure to crumble the meat as it cooks, about 5-6 minutes. Drain excess fat. Add garlic, carrots, onion, mushrooms, poultry seasoning, oregano and red pepper flakes. Cook, stirring frequently, until onions are translucent and vegetables are getting soft, about 4-5 minutes. Stir in tomato paste until well combined, 1-2 minutes.

Stir in diced tomatoes, tomato sauce, chicken stock and bay leaves, season with salt and pepper to taste. Bring to boil and reduce to simmer until slightly thickened, about 30 minutes. Stir in pasta and spinach and simmer for about 5 minutes, add salt and pepper if needed. Discard bay leaves before serving.

Serve steaming bowls of deliciousness with a heaping spoon of the cheese topping mixture. Enjoy!

Do YOU have a hearty recipe worth sharing? Comment below!

Rachel Specht contributed to this post