145.0...Lasagna Soup

Since it’s officially the first day of fall, I thought I’d share a soup recipe with you to get ready for cooler temps. Biz from My Bizzy Kitchen makes this all the time and I keep meaning to try it and last night was the night! I used Italian turkey sausage instead of pork but kept the rest of the recipe the same. Hearty, comforting and delicious. Winner!

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Lasagna Soup (Serves 8)

Recipe from A Farmgirl’s Dabbles


For the soup:

2 tsp. olive oil

1 1/2 lbs. Italian sausage

3 cups chopped onions

4 garlic cloves, minced

2 tsp. dried oregano

1/2 tsp. crushed red pepper flakes

2 Tbsp. tomato paste

1 28 oz. can fire roasted diced tomatoes

2 bay leaves

6 cups chicken stock

8 oz. malfalda, fusilli or pasta of choice

1/2 cup finely chopped fresh basil leaves

Salt and freshly ground black pepper, to taste

For the cheesy yum:

8 oz. ricotta

1/2 cup grated Parmesan cheese

1/4 tsp. salt

Pinch of freshly ground pepper

Additional cheesy yum:

2 cups shredded mozzarella cheese


1. Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

2. Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper. 

3. While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt and pepper.

4. To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Printable Recipe 

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Wednesday night my husband and I went out to an impromptu dinner at Pony Room at Rancho Valencia. I had the Scarborough Kale Salad with Salmon (organic chopped kale, toasted pine nuts, tomatoes, carrots, avocado, goat cheese, red wine vinaigrette):

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So delicious. And it took me a long time to eat which is a bonus. ;)

Guess what? My breakfast is still the same!

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Ezekiel bread toasted with avocado and a poached egg. Half a grapefruit too. I have been adding Trader Joe’s Everything But the Bagel Seasoning on my egg which I really like. 

The kids didn’t have school yesterday so I got to sleep in. I even skipped the gym. I was just feeling really exhausted and needed the break. I went to get my nails done and then picked up Taco Bell for the kids and I. I had the Fiesta Taco Salad and skipped eating the shell.

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I took the kids to orthodontist and haircut appointments, then it was home to make Lasagna Soup for dinner. 

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Breakfast this morning:

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Another day off from school which meant sleeping in a bit later. I went to Orange Theory for a super tough workout. Lunch with the kids was Pei Wei. 

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Kids steamed honey seared shrimp with brown rice and veggies. And loads of chili paste. 

We have a fun night of activities planned! Enjoy your Friday!

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