Description
This comforting Lasagna Soup recipe combines all the flavors of classic lasagna in a hearty, creamy soup form. Made with savory Italian sausage, tender lasagna noodles, rich tomato broth, and a blend of cheeses, it’s a perfect weeknight dinner that’s both satisfying and easy to prepare in one pot.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 pound ground Italian sausage (or ground beef)
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon crushed red pepper flakes (optional)
- 1 (28 oz) can crushed tomatoes
- 4 cups chicken broth
- 2 cups water
- 8 lasagna noodles, broken into bite-sized pieces
- ½ cup heavy cream
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Ricotta Topping (Optional)
- 1 cup ricotta cheese
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Brown the Sausage: Heat olive oil in a large pot over medium heat. Add the ground Italian sausage and cook until browned, breaking it up with a spoon as it cooks to ensure even cooking.
- Sauté Onion: Add the diced onion to the pot and cook for 4–5 minutes until the onion has softened and become translucent, enhancing the flavor base of the soup.
- Add Aromatics and Tomato Paste: Stir in the minced garlic, tomato paste, dried oregano, dried basil, and crushed red pepper flakes (if using). Cook for 1–2 minutes until fragrant, releasing the herbs and garlic aromas.
- Combine Liquids and Tomatoes: Pour in the crushed tomatoes, chicken broth, and water. Stir well to combine all ingredients and bring the mixture to a boil.
- Cook Noodles: Add the broken lasagna noodles to the boiling broth. Reduce heat to a simmer and cook for 10–12 minutes, or until the noodles are tender but not mushy.
- Finish the Soup: Stir in the heavy cream, shredded mozzarella, and grated Parmesan cheese. Season with salt and pepper to taste and allow the cheese to melt into the soup, creating a creamy texture.
- Prepare Ricotta Topping: In a small bowl, mix ricotta cheese, Parmesan, salt, and pepper until smooth. This topping is optional but adds a delicious creamy finish to the soup.
- Serve and Garnish: Ladle the soup into bowls and add a generous dollop of the ricotta mixture on top if desired. Garnish with fresh basil or parsley for added color and flavor. Serve hot.
Notes
- You can use oven-ready noodles by reducing the cooking time slightly as they cook faster.
- For a vegetarian version, substitute the Italian sausage with plant-based sausage and use vegetable broth instead of chicken broth.
- This soup reheats very well and can be stored in the refrigerator for up to 4 days.
- To make this recipe gluten-free, use gluten-free lasagna noodles.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 460
- Sugar: 7g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
