It finally snow yesterday here in Utah after a month of no snow. It seems so weird to be without snow for such a long period in the winter, but the new snow put me in the mood for soup. Today I have a lasagna soup for you. I have shared a lasagna soup before but this one is a slow cooker version.
This one also uses Italian sausage so it has some more spice to it. The great thing is, you don’t have to brown this sausage ahead of time. You use sausage link and cut into pieces. Then you add it to the soup raw. In the end you have these nice meatball-like pieces of sausage throughout the soup.
The slow cooking process along with the sausage give this soup a really rich and deep flavor. To finish it off, you place it in oven safe bowls. Then add a spoonful of ricotta along with some mozzarella and broil the bowls until the cheese is nice and melty. If you don’t have oven safe bowls you can skip the broiler. The cheese will still melt from the heat of the soup.
- 1 pound Italian sausage links, cut into bite-sized pieces with the casings (I used Johnsonville Mild Italian Sausage)
- 1 large onions, diced
- 5 garlic cloves, minced
- 1 Tbsp dried oregano
- 1/4 tsp red pepper flakes
- 1 (6 oz) can tomato paste
- 2 (15 oz) cans petite diced tomatoes
- 2 bay leaves
- 6 cups chicken broth or 6 cups of water with 6 crushed bouillon cubes
- Salt and pepper, to taste
- 2 cups rotini pasta, uncooked (or other similar pasta)
- 15 oz container Ricotta cheese, for topping
- 2 cups shredded mozzarella cheese, for topping
- In a large slow cooker, combine the sausage, onion, garlic, oregano, red pepper flakes, tomato paste, diced tomatoes, bay leaves, and broth.
- Cook on low for 8-9 hours.
- During the last 30 minutes of cooking, add in pasta.
- When ready to serve, preheat broiler. Dish up soup into oven-proof bowls.
- Top each bowl with a spoonful of ricotta and a sprinkling of shredded mozzarella.
- Place under broiler for 3-5 minutes or until cheese is hot and melted.
Recipe adapted from Back to Her Roots.