Description
A hearty and comforting Lasagna Soup that’s packed with Italian sausage, tangy crushed tomatoes, tender lasagna noodles, and a luscious cheese topping. This one-pot recipe captures all the flavors of classic lasagna in a warm, easy-to-make soup, perfect for cozy dinners.
Ingredients
Scale
Meat and Oil
- 1 pound Italian sausage
- 1 tablespoon olive oil
Vegetables and Aromatics
- 1 onion, diced
- 3 cloves garlic, minced
Liquids and Seasonings
- 1 can (28 ounces) crushed tomatoes
- 6 cups chicken broth
- 2 teaspoons Italian seasoning
Pasta and Cheeses
- 8 ounces lasagna noodles, broken into pieces
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Herbs
- 1 tablespoon fresh basil, chopped
Instructions
- Cook the Sausage: In a large pot, cook the Italian sausage over medium heat until it is thoroughly browned. Once cooked, drain any excess fat from the pot to keep the soup from becoming greasy.
- Sauté Onion and Garlic: Add the olive oil to the pot along with the diced onion and minced garlic. Sauté these ingredients until the onion becomes translucent and fragrant, about 3-5 minutes.
- Add Tomatoes and Broth: Stir in the crushed tomatoes, chicken broth, and Italian seasoning into the pot. Bring the mixture to a gentle simmer to meld flavors together.
- Cook the Noodles: Add the broken lasagna noodles directly into the simmering soup. Cook them for about 8-10 minutes or until they become al dente, tender yet firm to the bite.
- Prepare Cheese Mixture: In a separate bowl, combine the ricotta cheese with half of the shredded mozzarella and half of the grated Parmesan cheese. Mix well to create a creamy topping.
- Serve the Soup: Ladle the soup into serving bowls and top each with generous spoonfuls of the cheese mixture. Sprinkle the remaining mozzarella and Parmesan cheeses on top for extra cheesiness.
- Garnish and Enjoy: Finish each bowl with a sprinkle of fresh chopped basil for added flavor and color before serving.
Notes
- To make this soup vegetarian, substitute Italian sausage with plant-based sausage or omit it altogether and add extra vegetables like mushrooms or zucchini.
- For a spicier kick, add crushed red pepper flakes when sautéing the onion and garlic.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
- If you prefer a thicker soup, reduce the amount of chicken broth slightly or let the soup simmer uncovered to concentrate flavors.
- Use gluten-free lasagna noodles to make this soup gluten-free.
