"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Lasagna Soup Recipe

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This recipe for Lasagna Soup, by , is from The Family Stove, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Debbie Ramirez



2 tsp. Olive Oil
1 1/2 lbs. Italian Sausage (bulk or w/casings removed)
2 onions, finely chopped
4 garlic cloves, minced
2 tsps oregano
1/2 tsp red pepper flakes
2 T. tomato paste
1- (28 oz) can diced tomatoes
6 cups chicken broth
2 bay leaves
8 ounce fusilli pasta
1/2 cup finely chopped basil
8 ounces ricotta
1/2 cup parmesan, grated
1/4 tsp salt
pinch of pepper
2 cups shredded mozzarella

In a large pot, heat the oil over med. heat. Add sausage and saute, breaking it up into small pieces w/a wooden spoon, until sausage is no longer pink, about 5 to 7 minutes. Drain fat. Add onions and saute until softened, about 6 minutes. Add the garlic, oregano, and red pepper flakes and saute for 1 minute. Add the tomato paste and saute until the paste turns a rusty brown, about 5 minutes. Add the tomatoes w/their juice, the broth, and bay leaves & bring the soup to a boil. Reduce the heat & simmer for about 30 minutes.

Add the pasta, then increase the heat to medium-high and boil the soup until the pasta is tender to the bite, following the time recommedations on the pasta pacakage. Discard the bay leaves, then stir in the basil. If desired, season w/ salt & black pepper to taste.

In a small bowl, combine the ricotta, parmesan, 1/4 tsp salt & pinch of pepper. To serve, place about 1 1/2 Tbs of the ricotta mixture in each bowl, sprinkle with some mozzarella and ladle the soup on top.

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