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Sungold Tomato Lasagna Soup

If you love the cozy, cheesy comfort of lasagna but want something a little lighter and easier, this Sungold Tomato Lasagna Soup is about to become a new favorite. Made with sweet, juicy Sungold tomatoes and all the classic lasagna flavors you crave, it’s hearty, comforting, and perfect for a simple weeknight dinner. One spoonful, and you’ll get all the warmth of a homemade pasta bake in a delicious bowl of soup.

Sungold Tomato Lasagna Soup in a bowl ready to eat.

  • Prep Time

    20min

  • Cook Time

    35min

  • Total Time

    55min

  • Serving Size

    6

  • Recipe Category Soup

  • Recipe Cuisine Italian

  • Recipe Level Simple

Recipe By: Jamie Vespa @dishingouthealth

Ingredients

  • 1 to 3 tablespoons DeLallo 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 tablespoons DeLallo Tomato Paste
  • 1 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes (or more to taste)
  • 1 pound Sungold tomatoes, larger tomatoes halved (or mixed color cherry tomatoes)
  • 1 teaspoon kosher salt, or more to taste
  • Freshly ground black pepper to taste
  • 6 cups lower-sodium chicken broth
  • 8 ounces DeLallo Mafaldini
  • 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
  • 1/4 cup heavy cream
  • 2 tablespoons DeLallo Pesto
  • 1 to 2 tablespoons DeLallo Extra Virgin Olive Oil

Directions

  • 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. 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.

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Sungold Tomato Lasagna Soup

If you love the cozy, cheesy comfort of lasagna but want something a little lighter and easier, this Sungold Tomato Lasagna Soup is about to become a new favorite. Made with sweet, juicy Sungold tomatoes and all the classic lasagna flavors you crave, it’s hearty, comforting, and perfect for a simple weeknight dinner. One spoonful, and you’ll get all the warmth of a homemade pasta bake in a delicious bowl of soup.

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