Lasagna Soup with Roasted Red Pepper Noodles

Serving Size: 3-4
Prep Time: 10 Minutes
Cook Time: 40 Minutes
Total Time: 50 Minutes


12 oz Pappardelle’s Roasted Red Pepper Lasagna Noodles
1 lb ground Italian sausage, sweet or hot
1 white onion, diced
1 red bell pepper, diced
3 cloves of garlic, minced
1/2 tsp crushed red pepper flakes
1 cup dry white wine
4 cups chicken stock
1 15 oz can fire roasted diced tomatoes
1 15 oz can crushed tomatoes
1 Tbsp Italian seasoning
1 bay leaf
1 tsp salt, plus more to taste
1 tsp black pepper, plus more to taste
1 cup shredded mozzarella, for serving
1 cup ricotta, for serving
Fresh basil, for serving


  1. Break lasagna noodles into 1 inch pieces. Cook pasta in a large pot of boiling salted water, stirring intermittently, until al dente, about 6-8 minutes. Drain & set aside. 
  2. In a separate large stockpot, heat the olive oil over medium-high heat. Add the sausage, onion, bell pepper and sauté, breaking up the sausage with a wooden spoon as it cooks, for about 8-10 minutes or until the sausage is browned. 
  3. Add the garlic and crushed red pepper flakes and sauté for 2 minutes, stirring frequently. 
  4. Add the white wine to deglaze the pan, using a wooden spoon to scrape up any browned bits that are stuck to the bottom. Add the stock, diced tomatoes, crushed tomatoes, Italian seasoning and bay leaf, and stir to combine.
  5. Bring soup to a boil and then reduce to a simmer. Simmer for 5-10 minutes. Add the pasta and stir to incorporate. 
  6. Remove the bay leaf. Taste and adjust seasoning as necessary.
  7. Serve immediately and top each bowl with mozzarella, ricotta and fresh basil.