Lasagna or Soup? Both!! Enjoy this recipe for a fall day.

As the weather starts to chill, I always find myself looking for warming recipes. Fall inclines me to make soups and casseroles and wonderful artisan bread to sop up every last flavorful drop. I love a good lasagna but sometimes feel a little overwhelmed by the prep. Last year a friend forwarded a link to something called Lasagna Soup. I looked at it, Googled for more, and found everything I needed to create the perfect marriage of lasagna and soup. It comes together in just a couple of hours and best of all, it cooks in one pot. I strongly encourage you to make your own ricotta to add at the end. Not only is it insanely easy, but you can do it first and then let it drain while you make the lasagna. Believe me, homemade ricotta could very well change your life. A homemade loaf of no knead bread is fantastic with this, but if that’s just a bridge too far, pop into One House Bakery and pick up a Country Loaf or some Brioche rolls. They’re both fabulous. Add a green salad to this and you’ve got a dinner from heaven. 


Lasagna Soup

TIME: 1 hour 30 mins SERVINGS: 6


2 Tablespoons olive oil

1 pound Italian turkey sausage or ground turkey

1 cup chopped onion (1 medium or ½ large)

3-4 cloves minced garlic

1 t each salt, pepper, dried oregano, dried thyme

½ t smoked paprika

1 bay leaf

6 cups chicken stock

1 28 oz can diced tomatoes with juice (fire roasted are great!)

6 oz can tomato paste

8 oz uncooked farfalle pasta

1/2 cup grated parmesan cheese

1 cup shredded mozzarella cheese

2-3 Tablespoons freshly chopped basil, plus more slivered for serving

8 oz ricotta cheese, for serving


  • Heat the olive oil in a large pot over medium-heat. Add turkey sausage and brown, breaking up with a spoon, about 5 mins. Sprinkle with salt and pepper, oregano, thyme, and paprika as it cooks.  
  • Add onion and cook about 6 mins more. Stir in the garlic and cook for an additional minute. 
  • Add in chicken stock, tomatoes, tomato paste, and bay leaf. Stir until combined.  
  • Bring to a light boil, reduce heat, simmer for 30 minutes.
  • Add pasta and cook to al dente per directions on the package.
  • Stir in the parmesan cheese, mozzarella cheese and fresh basil. Ladle soup into bowls and top with a spoonful of ricotta cheese and more basil if desired.


Homemade Ricotta

Time:  1 hour 15 minutes Yield:  1 cup


4 cups whole milk

½ cup heavy cream

¼ t salt

2 – 3 T lemon juice


  • Slowly bring milk, cream, and salt to a rolling boil in a 3 quart heavy saucepan over medium heat, stirring occasionally to prevent scorching.
  • Add lemon juice and reduce heat to low to simmer, stirring constantly until curds form, about 2 – 4 minutes.
  • Pour into a cheesecloth lined sieve and let drain 1 hour or more.  
  • Chill, covered.  Will keep 2 days in the fridge.


No Knead Bread

Time:  2 hours 40 min PLUS 18 hours rising time Yield:  1 loaf

No Knead Bread

Time:  2 hours 40 min PLUS 18 hours rising time Yield:  1 loaf


400g bread flour (3 cups)

¼ teaspoon yeast

1 ½ t salt

300g water (1 ½ cups)


  • Mix all ingredients in a large bowl.  Cover with plastic wrap and leave on kitchen counter for 18 hours.
  • Turn dough out onto a lightly floured piece of parchment paper and gently fold it over on itself about 3 times.  Lightly shape into a ball and place whole package (parchment paper and dough) back into large bowl.  Cover with plastic wrap and let rise for 2 hours.
  • After dough has been rising for about an hour and a half, place cast iron dutch oven with lid into oven and preheat to 425F for 30 minutes.  
  • Carefully remove lid (HOT!!) of dutch oven, pick up dough by 4 corners of parchment paper and drop the whole thing, paper and all, into the dutch oven.  Put the lid back on.  Bake for 20 minutes.  Remove dutch oven lid and bake another 15 minutes until the crust is golden brown.  Remove loaf from dutch oven and let cool at least 1 hour before cutting into it.