Sungold Tomato Lasagna Soup
This vibrant lasagna soup recipe is a fresh, late-summer spin on the classic with sweet burst tomatoes, Italian sausage, tender noodles, and creamy Parmesan-ricotta. Finished with a vibrant pesto oil and fresh basil, it's the perfect bridge between summer's bounty and cozy fall cooking.
Servings: 6
Equipment
- Dutch oven or large stock pot
- Mixing bowls
Ingredients
- 1 to 3 Tbsp. extra-virgin olive oil, divided
- 1 lb. raw chicken or turkey sausage, removed from casings (sweet, mild, or spicy)
- 1 yellow onion, diced
- 4 to 5 garlic cloves, minced
- 3 Tbsp. DeLallo tomato paste
- 1 tsp. dried oregano
- 1/4 tsp. crushed red pepper flakes (or more to taste)
- 1 lb. Sungold tomatoes, larger tomatoes halved (or mixed color cherry tomatoes)
- 1 tsp. kosher salt, or more to taste
- Freshly ground black pepper to taste
- 6 cups lower-sodium chicken broth
- 8 ounces (dry) DeLallo Mafaldini Pasta (or lasagna noodles broken into 1-inch pieces)
- 1 1/4 cups ricotta cheese (whole-milk or part skim)
- 1/3 cup grated Parmesan
- 1/2 packed cup torn fresh basil leaves, plus more for garnish
Pesto Oil (optional garnish)
- 2 Tbsp. DeLallo Pesto
- 1 to 2 Tbsp. extra-virgin olive oil
Instructions
- Brown Sausage: Heat 1 Tbsp. olive oil in a Dutch oven or other heavy-bottomed pot over medium. Add sausage, pressing it into a thin layer that covers the bottom of the pot. Cook, undisturbed, until golden brown on the bottom, about 5 minutes. Flip the sausage and break it up into bite-size pieces, then cook until golden brown all over, stirring occasionally, about 4 to 5 minutes more. Transfer sausage to a bowl.
- Sauté Aromatics: Add an extra drizzle of olive oil to the pot (if needed) so there is enough fat to lightly coat the bottom (you should have some residual fat from the sausage). Add onion and sauté until softened, about 4 to 5 minutes. Add the garlic and stir for 30 seconds to 1 minute, until fragrant.
- Build Broth: Add tomato paste, dried oregano, and red pepper flakes; cook, stirring to coat, until the tomato paste deepens in color, about 2 minutes. Add Sungold tomatoes and season mixture with kosher salt and a few grinds of black pepper. Cook until the tomatoes are very soft and easily burst, about 8 to 10 minutes. Use the back of a wooden spoon or spatula to press the tomatoes against the side of the pot until all the tomatoes are broken down and jammy.For a smoother broth: if the tomatoes haven't broken down, or you prefer a smoother consistency, add 1 to 2 cups of the broth and use an immersion blender to partially blend the tomato mixture. (I tested the soup with and without blending the tomatoes and enjoyed it equally both ways.)Add sausage back to pot and stir to combine.
- Boil Noodles: Add the chicken broth and bring to a boil over high heat. Stir in the noodles, reduce the heat and simmer, uncovered, stirring occasionally, until the noodles are tender and the broth has reduced slightly, about 15 to 20 minutes.
- Prepare Ricotta Mixture: While the soup simmers, combine the ricotta and Parmesan in a medium bowl. Add a few grinds of black pepper and mix well; set aside
- Mix Pesto Oil: Add pesto to a small bowl and gradually mix in olive oil until the consistency is thin enough to drizzle.
- Finish Soup: Once the soup has simmered and the noodles are tender, turn off heat and stir in heavy cream and fresh basil. Taste and adjust seasonings as needed. You may need a pinch more salt and/or extra red pepper flakes.
- Serve: Ladle the soup into shallow bowls and top with a large dollop of the ricotta mixture, drizzle of pesto oil, and extra fresh basil for garnish.
Notes
- To Store: Let the soup cool before transferring it to an airtight storage container. Refrigerate for up to 4 days. (The noodles will continue to absorb the broth as it sits, so expect leftovers to thicken.)
- Store toppings (ricotta and pesto oil) separately in the refrigerator and add them after reheating.
- To Reheat: Gently reheat on the stovetop or in the microwave, adding a splash of broth or water as needed to loosen the soup. If microwaving, heat in 30 second bursts, stirring in between, to promote even heating.
- To Freeze: The lasagna soup can be frozen for up to 3 months, however I do not suggest freezing the toppings. Prepare them fresh when you're ready to thaw and reheat soup.
Nutrition
Serving: 2cups soup + 3 Tbsp. ricotta mixture and 1 to 2 tsp. pesto oil