Sungold Tomato Lasagna Soup with Pesto Oil

Name: Sungold Tomato Lasagna Soup with Pesto Oil
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 6 servings
Ingredients: 60 ml extra-virgin olive oil; 450 g chicken sausage; 1 ea yellow onion; 5 ea garlic cloves; 50 g tomato paste; 1 g dried oregano; 0.25 tsp crushed red pepper flakes; 450 g cherry tomatoes; 6 g kosher salt; 1.4 l low-sodium chicken broth; 225 g mafaldine pasta; 310 g ricotta; 30 g Parmesan; 20 g fresh basil leaves; 60 ml heavy cream; 2 tbsp basil pesto

Recipe from Jamie Vespa MS, RD · original post · full recipe on dishingouthealth.com

This vibrant lasagna soup recipe is a fresh, late-summer spin on the classic with sweet burst tomatoes, Italian sausage, tender noodles, and creamy Parmesan-ricotta. Finished with a vibrant pesto oil and fresh basil, it's the perfect bridge between summer's bounty and cozy fall cooking.

Serves 6 Prep 45 min Ready in 55 min 30g protein

Ingredients

extra-virgin olive oil — divided60 ml
chicken sausage — casings removed450 g
yellow onion — diced1 ea
garlic cloves — minced5 ea
tomato paste50 g
dried oregano — 1 tsp1 g
crushed red pepper flakes0.25 tsp
cherry tomatoes — Sungold or mixed colour, larger ones halved450 g
kosher salt — 1 tsp6 g
low-sodium chicken broth1.4 l
mafaldine pasta225 g

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Vegetarian
- 450 g Vegetarian sausages instead of chicken sausage
- 1400 ml Vegetable stock instead of low-sodium chicken broth
Vegetarian sausages brown faster: slice or crumble them and fry for 5 to 6 minutes in all, then set aside and add back as written; use the vegetable stock in place of the chicken broth.
Gluten-free
- 450 g Gluten-free chicken sausages instead of chicken sausage
- 225 g Gluten-free pasta instead of mafaldine pasta
Gluten-free pasta breaks down if simmered in the broth for 15 to 20 minutes: cook it separately to the packet time and stir it into the finished soup.

Swaps are suggestions — check labels if you are cooking for an allergy.

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What it costs, and where to buy it

Missing items

These totals leave part of the list out, so a lower one isn't a cheaper shop.

ColesBest choice
$35.12
for your meals
$52.61 at the till, incl. $17.49 of food you keep
$2.10 less on the food you use, over the 13 items both stores stock
No price at Coles:
- crushed red pepper flakes
- low-sodium chicken broth
- mafaldine pasta
Woolworths
$37.22
for your meals
$55.02 at the till, incl. $17.80 of food you keep
No price at Woolworths:
- crushed red pepper flakes
- low-sodium chicken broth
- mafaldine pasta
Aldi
$23.05
for your meals
$43.96 at the till, incl. $20.91 of food you keep
No price at Aldi:
- chicken sausage
- crushed red pepper flakes
- low-sodium chicken broth
- mafaldine pasta

$5.85a serve

from $5.85 a serve at Coles · 13 of 16 ingredients priced

About $35.10 of ingredients used for 6 serves.

$52.61 at Coles · all 13 items

ColesBest choice

$35.12

missing 3 items

you'll pay $52.61 · 33% of it spare

Woolworths

$37.22

missing 3 items · $2.10 more for the same food

you'll pay $55.02 · 32% of it spare

Aldi

$23.05

missing 4 items

you'll pay $43.96 · 48% of it spare

Buy at Coles$52.61

extra-virgin olive oil

$2.80/100ml

need 60 mlRed Island Cold Pressed Olive Oil Extra Virgin 250 ml$7.00closest match

Coles$2.80/100ml$7.00·Aldi$0.88/100ml$8.79·Woolworths$2.80/100ml$7.00

chicken sausage

$22.22/kg

need 450 gPeppercorn Extra Lean Chicken Sausages 450 g$10.00closest match

Coles$22.22/kg$10.00·Woolworths$11.82/kg$6.50·AldiN/A

yellow onion

$4.20/kg

need 1 itemColes Loose Brown Onions approx. 200g 1 item$0.84

Coles$4.20/kg$0.84·Aldi$3.49·Woolworths$2.75/kg$5.50

garlic cloves

$1.33/ea

need 5 items2 × Coles Australian Garlic Prepack 3 pack$4.00closest match

Coles$1.33/ea$4.00·Aldi$1.00/ea$2.99·Woolworths$1.40/ea$4.20

tomato paste

$0.71/100g

need 50 gColes Italian Tomato Paste 140 g$1.00closest match

Coles$0.71/100g$1.00·Aldi$0.28/100g$1.39·Woolworths$0.56/100g$0.95

dried oregano

$2.00/10g

need 1 gColes Oregano Leaves 10 g$2.00closest match

Coles$2.00/10g$2.00·Woolworths$2.00/10g$2.00·Aldi$1.99/10g$2.79

cherry tomatoes

$14.00/kg

need 450 g2 × Coles Cherry Tomatoes 250 g$3.50

Coles$14.00/kg$3.50·Aldi$10.76/kg$2.69·Woolworths$14.00/kg$3.50

kosher salt

$0.04/10g

need 6 gColes Simply Iodised Table Salt 500 g$2.00closest match

Coles$0.04/10g$2.00·Woolworths$0.02/10g$2.00·Aldi$0.04/10g$2.99

ricotta

$9.60/kg

need 310 gColes Smooth Ricotta 375 g$3.60closest match

Coles$9.60/kg$3.60·Aldi$9.04/kg$3.39·Woolworths$12.00/kg$4.50

Parmesan

$20.00/kg

need 30 gColes Grated Parmesan Cheese 100 g$2.00closest match

Coles$20.00/kg$2.00·Aldi$18.90/kg$1.89·Woolworths$20.00/kg$2.00

fresh basil leaves

$1.43/10g

need 20 g2 × Coles Basil Leaves 14 g$2.00

Coles$1.43/10g$2.00·Aldi$2.99/ea$2.99·Woolworths$2.00/10g$2.00

heavy cream

$1.07/100ml

need 60 mlColes Thickened Cream 300 ml$3.20closest match

Coles$1.07/100ml$3.20·Aldi$1.00/100ml$2.99·Woolworths$1.07/100ml$3.20

basil pesto

$1.03/100g

need 2 tbspColes Pesto Basil 190g$1.95closest match

Coles$1.03/100g$1.95·Aldi$0.99/100g$1.89·Woolworths$1.03/100g$1.95

Not priced

crushed red pepper flakes · 0.25 tsp
low-sodium chicken broth · 1.4 L
mafaldine pasta · 225 g

Method

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. For a smoother broth: if the tomatoes haven't broken down, or you prefer a smoother consistency, add 1 to 2 cups of the broth and use an immersion blender to partially blend the tomato mixture. (I tested the soup with and without blending the tomatoes and enjoyed it equally both ways.). 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.