Description
Lasagna Soup is a hearty and comforting one-pot meal that features all the classic flavors of traditional lasagna including savory Italian sausage, rich tomato broth, tender broken lasagna noodles, and a creamy cheese topping made with ricotta, mozzarella, and Parmesan. This soup is perfect for busy weeknights when you crave the taste of comfort food without the fuss of assembling a baked dish.
Ingredients
Soup Base
- 1 lb Italian sausage (or ground beef, or a mix)
- 1 tablespoon olive oil (if needed)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons tomato paste
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken broth (or beef broth)
- 1 bay leaf
- Salt and black pepper, to taste
Pasta
- 8 lasagna noodles, broken into pieces (or other short pasta)
Cheese Topping
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Garnish
- Fresh basil or parsley, for garnish
Instructions
- Brown the sausage: Heat a large pot over medium heat and cook the Italian sausage until browned and cooked through. Drain any excess fat if necessary to reduce greasiness.
- Sauté aromatics: Add the diced onion to the pot and cook for about 5 minutes until softened and translucent. Stir in the minced garlic, dried basil, oregano, and optional crushed red pepper flakes and cook for an additional 1 minute to release their flavors.
- Add tomato paste: Stir in the tomato paste and cook for 1 minute to deepen its flavor and blend with the aromatics.
- Add liquids and pasta: Pour in the crushed tomatoes, chicken broth, and add the bay leaf along with the broken lasagna noodles. Bring everything to a boil.
- Simmer the soup: Reduce heat to low and simmer the soup for 15 to 20 minutes, or until the pasta is tender and the flavors have melded together.
- Season and remove bay leaf: Taste the soup and season with salt and black pepper as needed. Remove and discard the bay leaf from the pot.
- Prepare cheese mixture: In a small bowl, combine ricotta, shredded mozzarella, and grated Parmesan cheeses until well mixed.
- Serve: Ladle the hot soup into bowls and top each serving with a generous dollop of the cheese mixture. Garnish with fresh basil or parsley before serving for color and fresh flavor.
Notes
- For extra richness, stir some of the cheese mixture directly into the soup just before serving for a creamier texture.
- To prepare ahead, cook the soup without adding the pasta, then add the noodles when reheating to prevent them from becoming mushy.
- For a vegetarian version, replace the sausage with cooked lentils or plant-based ground meat alternatives.
- This recipe is not gluten free unless you use gluten-free pasta.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup / Main Dish
- Method: Stovetop
- Cuisine: Italian-American
