Description
Hearty Lasagna Soup is a comforting Italian-American dish that captures all the flavors of traditional lasagna in a delicious, warm soup. Made with Italian sausage, broken lasagna noodles, rich tomato broth, and creamy cheeses, this soup is perfect for a cozy family meal.
Ingredients
Scale
Meat and Base
- 1 pound Italian sausage (mild or spicy)
- 1 tablespoon olive oil
Vegetables and Aromatics
- 1 yellow onion, diced
- 4 garlic cloves, minced
Herbs and Spices
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon crushed red pepper flakes (optional)
Liquids and Tomato
- 2 tablespoons tomato paste
- 1 (28-ounce) can crushed tomatoes
- 6 cups low-sodium chicken broth
Pasta and Dairy
- 8 lasagna noodles, broken into pieces
- ½ cup heavy cream
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup ricotta cheese
Seasonings and Garnish
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Cook the Sausage: In a large pot or Dutch oven, heat olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it up with a spoon to crumble the meat evenly.
- Sauté Aromatics: Add diced yellow onion to the pot and cook for 4 to 5 minutes until softened. Stir in minced garlic, dried oregano, dried basil, crushed red pepper flakes (if using), and tomato paste. Cook for 1 to 2 minutes until fragrant, making sure the tomato paste darkens slightly.
- Add Tomato and Broth: Pour in the crushed tomatoes and low-sodium chicken broth. Stir to combine everything well. Bring the mixture to a rolling boil.
- Simmer the Soup: Once boiling, reduce the heat to low and let the soup simmer uncovered for 15 minutes to develop the flavors.
- Cook the Noodles: Add the broken lasagna noodles directly into the soup. Stir occasionally and cook for 10 to 12 minutes until the noodles are tender but not mushy.
- Add Cream and Cheese: Stir in the heavy cream and shredded mozzarella cheese until the cheese melts into the soup, creating a creamy texture. Season with salt and pepper to taste.
- Prepare Ricotta Topping: In a small bowl, mix the ricotta cheese with a pinch of salt to enhance its flavor.
- Serve and Garnish: Ladle the soup into bowls, then dollop a spoonful of the ricotta mixture into each bowl. Top with grated Parmesan cheese and garnish with fresh basil or parsley. Serve hot and enjoy!
Notes
- You can substitute ground beef or turkey for the Italian sausage for a different protein option.
- For a lighter version, replace heavy cream with whole milk to reduce fat content.
- If preparing ahead, cook the lasagna noodles separately and add them to the soup when reheating to prevent overcooking and mushiness.
- For a gluten-free version, use gluten-free lasagna noodles or pasta.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 7 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 75 mg
