Lasagna Soup
This rich and comforting lasagna soup provides all the flavors of traditional lasagna in a quick and easy one-pot recipe, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb Italian sausage (mild or hot; can sub ground beef, turkey, or plant-based)
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional, adjust to taste)
- 1 28 oz can crushed tomatoes
- 6 cups low-sodium chicken broth (or vegetable broth)
- 8-10 pieces lasagna noodles, broken into bite-size pieces (or use mafalda/campanelle)
- 1/2 cup heavy cream (or half-and-half for lighter, or cashew cream for dairy-free)
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella
- 1/3 cup grated Parmesan, plus more for topping
- 1 tablespoon olive oil (if sausage is lean)
- to taste Salt & black pepper
- for garnish Fresh basil or parsley, chopped
Instructions
Preparation
- Heat a large pot or Dutch oven over medium-high.
- Add sausage, breaking it up. Cook for 5–7 minutes until browned. If it’s very lean, add olive oil.
- Drain excess fat if needed.
- Add onion. Cook for 3–4 minutes until soft. Stir in garlic and tomato paste; cook for 1 minute until the paste darkens slightly and smells sweet.
- Add oregano, basil, and red pepper flakes. Stir for 30 seconds to bloom the spices.
- Pour in crushed tomatoes and broth. Scrape the bottom of the pot to release browned bits. Bring to a boil.
- Add broken lasagna noodles, reduce to a lively simmer, and cook for 10–12 minutes, stirring occasionally.
- Stir in heavy cream. Taste, then season with salt and pepper. Simmer 2 more minutes until slightly thickened.
- In a bowl, mix ricotta, mozzarella, and Parmesan with a pinch of salt and pepper.
- Ladle soup into bowls. Top with a generous dollop of the cheese mixture and sprinkle with fresh basil or parsley.
Notes
Store in airtight containers for up to 4 days. For best texture, cook noodles separately if storing leftovers.