I love soup!!! I love all kinds of soup!!! I am somewhat obsessed with soup! Buuuuuttttt….. I can’t have soup in the summer. I just can’t do it. It’s not right. Yeah, I know there are cold soups…meh. I like my soups hot. Lava hot. With a side of warm crusty bread. Mmmmmmm.

So I get pretty excited for fall! Pumpkin spice everything and scarves and boots and SOUP!! Yay!!! Call me a basic white girl.

A couple weeks ago my hubby and I went to one of my favorite restaurants for a Saturday lunch date. The soup of the day was “Lasagna Soup”. Yum! Hubby ordered it! I can’t remember what I had… it obviously was forgettable. That Lasagna Soup though…… oh wow!

I don’t know if you are like this, but whenever I have something really good at a restaurant, I instantly start trying to figure out how to replicate or improve upon it at home. I am always sure I can make it and maybe make it better! Sometimes I do, sometimes not.

This time was no different. I went home and started looking at recipes for Lasagna Soup. We do a spaghetti in the instant pot that is really good because the pasta is cooked in the sauce, so I knew I wanted to do it that way. After a lot of comparing recipes I came up with my own.

I was anxious to see how my family and especially my husband like it since he was the one who had eaten it at the local restaurant. I needn’t be worried!! He said it was ten times better that the restaurant’s soup and please make this again, soon!!

Ding ding ding!! Ladies and Gentleman, we have a winner!! I love when I make something that just hits a new level of HOLY YUM!

And soooo… I am here to share it with you!! I hope you and your family enjoy this as much as we did!

Happy Fall and happy soup weather!

Lasagna Soup

Servings 8

For a little bit of family fun, don’t remove the bay leaf. Whoever gets the bay leaf is lucky and doesn’t have to help with dishes!

2 tablespoons olive oil

1 medium onion diced

4 cloves minced garlic

1 1/2 pound Italian sausage

1 teaspoon Italian seasoning

2 teaspoons dried oregano

1/2 teaspoon crushed red pepper flakes

2 tablespoons tomato paste

1/4 cup red wine

1 (28-ounce) can diced tomatoes

1 bay leaf

7 cups chicken stock

8 ounces Mafalda pasta or bow ties

1/2 cup finely chopped fresh basil leaves

8 ounces ricotta cheese

freshly ground black pepper

1/2 cup grated Parmesan cheese

2 tablespoons fresh chopped parsley

1/4 teaspoon salt

1 pinch freshly ground black pepper

2 cups shredded mozzarella cheese

Heat olive oil in Instant Pot on the Saute setting. Add sausage, onion, and garlic, breaking up sausage into bite sized piece. Cook until sausage is browned. Add Italian Seasoning, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes. Pour in red wine and stir.
Change setting on Instant Pot to simmer.
Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Simmer for 30 minutes. Add uncooked pasta and gently stir to moisten all pasta noodles. Set the pot to manual high for 8 minutes and seal the cooker. It should take about 10-12 minutes to come up to temperature.
As soon as it is done, quick release and stir. Stir in basil and season to taste with salt and freshly ground black pepper.
While the pasta is cooking, prepare the ricotta mixture. In a small bowl, combine the ricotta, parsley, Parmesan, salt, and pepper.
To serve, place a scoop of the ricotta cheese mixture in each soup bowl, and then ladle the hot soup over the cheese. Sprinkle with shredded mozzarella. Garnish with fresh basil.

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