Hearty Lasagna Soup
Hearty Lasagna Soup
Ingredients
For the Soup Base
- 1 tablespoon olive oil
- 1 pound ground Italian sausage
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 28-ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 4 cups chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 6 lasagna noodles, broken into 1-inch pieces
For the Creamy Topping
- 1/2 cup ricotta cheese
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1 cup mozzarella cheese, shredded
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min
- 2
Add diced yellow onion to the pot and cook until softened, about 3-5 minutes. Stir in minced garlic and cook for another minute until fragrant.
⏱️ 6 min
- 3
Stir in the crushed tomatoes, tomato paste, chicken broth, dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper. Bring the soup to a simmer.
⏱️ 5 min
- 4
Add the broken lasagna noodles to the simmering soup. Cook, stirring occasionally, until the noodles are al dente, about 8-10 minutes. The noodles will continue to absorb liquid, so ensure they are just cooked through.
⏱️ 10 min
- 5
While the noodles cook, prepare the creamy topping. In a small bowl, combine ricotta cheese, grated Parmesan cheese, and chopped fresh parsley. Mix well.
⏱️ 3 min
- 6
Once the noodles are cooked, stir half of the shredded mozzarella cheese into the soup until melted and creamy.
⏱️ 2 min
- 7
Ladle the hot lasagna soup into bowls. Top each serving with a dollop of the ricotta mixture and sprinkle with the remaining shredded mozzarella cheese. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Lasagna Soup
For the Soup Base
- 1 tablespoon olive oil
- 1 pound ground Italian sausage
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 28-ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 4 cups chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 6 lasagna noodles, broken into 1-inch pieces
For the Creamy Topping
- 1/2 cup ricotta cheese
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1 cup mozzarella cheese, shredded
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min - 2
Add diced yellow onion to the pot and cook until softened, about 3-5 minutes. Stir in minced garlic and cook for another minute until fragrant.
⏱️ 6 min - 3
Stir in the crushed tomatoes, tomato paste, chicken broth, dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper. Bring the soup to a simmer.
⏱️ 5 min - 4
Add the broken lasagna noodles to the simmering soup. Cook, stirring occasionally, until the noodles are al dente, about 8-10 minutes. The noodles will continue to absorb liquid, so ensure they are just cooked through.
⏱️ 10 min - 5
While the noodles cook, prepare the creamy topping. In a small bowl, combine ricotta cheese, grated Parmesan cheese, and chopped fresh parsley. Mix well.
⏱️ 3 min - 6
Once the noodles are cooked, stir half of the shredded mozzarella cheese into the soup until melted and creamy.
⏱️ 2 min - 7
Ladle the hot lasagna soup into bowls. Top each serving with a dollop of the ricotta mixture and sprinkle with the remaining shredded mozzarella cheese. Serve immediately.
⏱️ 2 min