adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Lasagna Soup
Lasagna Soup
0 Likes
Prep Time:
8 minutes
Cook Time:
45 minutes
Total Time:
53 minutes
Delicious lasagna soup with tomato broth, Italian sausage, and cheesy topping for a cozy twist on a classic favorite.
Ingredients:
  • Kosher salt
  • 8 ounces lasagna noodles, broken into bite-sized pieces (see recipe note)
  • 1 tablespoon extra-virgin olive oil
  • 1 pound bulk Italian sausage or links, casings removed
  • 1 yellow onion, chopped
  • 3 cloves garlic, chopped
  • 2 tablespoons tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 4 cups low-sodium chicken broth
  • 1 (15-ounce) can crushed tomatoes
  • 1/2 cup whole milk ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • Dash freshly ground black pepper
  • 1/2 cup shredded whole milk mozzarella cheese (about 2 ounces)
  • 6-8 fresh basil leaves, torn
Instructions:
  • Prepare the noodles: Boil a large pot of salted water. Cook the lasagna noodles as directed on the package. Drain and rinse them under cold water to halt the cooking and prevent sticking. Set aside.
  • Brown the sausage in a large Dutch oven over medium-high heat with olive oil until mostly browned, about 5 to 7 minutes, while the pasta cooks.
  • Enhance flavors: Combine onion and garlic with sausage. Sauté until aromatics are tender, for 5 to 7 minutes. Mix in tomato paste, dried basil, dried oregano, and crushed red pepper. Cook until tomato paste deepens in color, about 2 minutes.
  • Pour in the chicken broth, crushed tomatoes, and 1 cup of water. Bring the soup to a boil without covering the pot. Remove any film that may rise from the sausage. Lower the heat and let it simmer uncovered for 15 minutes.
  • Combine ricotta and Parmesan in a bowl; season with 1/8 tsp kosher salt and a dash of black pepper while the soup simmers.
  • To serve, place 1 cup of cooked pasta in each bowl. Adjust seasoning with salt and/or pepper as needed. Pour hot soup over the pasta to warm it. Garnish with mozzarella, ricotta mixture, and torn basil. Store noodles and soup separately in airtight containers in the fridge for 3 to 5 days. Enjoy the dish, and kindly leave a rating below!

Similar Recipes