Lasagna Soup
This hearty, soul-warming Lasagna Soup transforms the classic casserole into a spoonable delight that's ready in a fraction of the time. With tender pasta, savory meat, and that signature cheese blend swimming in a tomato-based broth, it delivers the nostalgic taste of lasagna in every bowl.
Equipment
- Dutch Oven or Heavy-Bottomed Pot
- Wooden Spoon
- Mixing Bowl
Ingredients
For the Soup Base
- 1 pound Italian sausage sweet or hot, depending on preference
- 1 medium onion finely diced (about 1 cup)
- 3 cloves garlic minced (or 1 tablespoon pre-minced garlic)
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes adjust to taste
- 28 ounces crushed tomatoes 1 can
- 6 cups chicken broth
- 2 bay leaves
- 8 ounces lasagna noodles broken into pieces (or substitute with farfalle or rotini)
- salt and pepper to taste
For the Cheese Mixture
- 1 cup ricotta cheese
- 1/2 cup Parmesan cheese grated
- 1 cup mozzarella cheese shredded
- 2 tablespoons fresh basil chopped (plus extra for garnish)
- 1 pinch salt
Instructions
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the Italian sausage, breaking it apart with a wooden spoon as it cooks. Continue cooking until the meat is thoroughly browned and no pink remains, approximately 5-7 minutes. If using particularly fatty sausage, drain excess grease, leaving about 1 tablespoon in the pot for flavor.
- Add the diced onion to the pot with the browned sausage and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
- Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly for deeper flavor. Add the dried oregano, dried basil, and red pepper flakes, stirring to coat the meat and aromatics evenly with the spices.
- Pour in the crushed tomatoes and chicken broth, scraping the bottom of the pot to release any browned bits. Add the bay leaves and bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Let the soup bubble for about 10 minutes to allow the flavors to meld.
- Add the broken lasagna noodles (or pasta substitute) to the simmering soup. Cook according to the package instructions, usually 8-10 minutes, until the pasta is al dente.
- While the pasta cooks, combine the ricotta, half of the Parmesan, half of the mozzarella, and the chopped fresh basil in a small bowl. Season with a pinch of salt and mix well.
- Remove the bay leaves from the soup. Ladle the hot soup into bowls, then top each serving with a generous dollop of the cheese mixture. Sprinkle with the remaining Parmesan and mozzarella cheeses.
Notes
- For a leaner option, use ground turkey or chicken instead of sausage
- Plant-based ground meat works well for a vegetarian version
- Gluten-free pasta can be substituted for traditional lasagna noodles
- Cottage cheese can replace ricotta for a different texture and lower fat content
- For added nutrition, incorporate 2 cups of baby spinach in the last 2 minutes of cooking
- The soup base (without pasta) freezes well for up to 3 months
- Plant-based ground meat works well for a vegetarian version
- Gluten-free pasta can be substituted for traditional lasagna noodles
- Cottage cheese can replace ricotta for a different texture and lower fat content
- For added nutrition, incorporate 2 cups of baby spinach in the last 2 minutes of cooking
- The soup base (without pasta) freezes well for up to 3 months
Nutrition
Calories: 425kcalCarbohydrates: 38gProtein: 24gFat: 21gSodium: 890mgFiber: 3gCalcium: 280mgIron: 3mg
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