Lasagna Soup
A rich, hearty soup with all the flavors of lasagna, minus the layers and fuss. With a whipped ricotta topping, this comforting dish is easy to prepare and perfect for weeknight dinners.
Ingredients
For the Soup
- 1 tbsp Olive oil For sautéing. Use extra-virgin for flavor.
- 1 lb Italian sausage (mild or hot) Ground beef or turkey can also be used.
- 1 large Yellow onion, diced Sweet foundation.
- 4-5 cloves Garlic, minced Don't be shy.
- 2 tbsp Tomato paste Deepens the sauce with umami.
- 28 oz Crushed tomatoes The body of the soup.
- 14.5 oz Fire-roasted diced tomatoes Smoky depth; regular diced are fine.
- 6 cups Low-sodium chicken or vegetable broth Adjust salt accordingly.
- 2 tsp Italian seasoning The easy button for herbs.
- ¼-½ tsp Red pepper flakes Optional heat.
- 1 Bay leaf Subtle, but worth it.
- 8-10 sheets Lasagna noodles, broken into pieces Mafalda or campanelle can also be used.
- 3-4 cups Baby spinach Greens that barely notice.
- ½ cup Fresh basil, chopped Bright finish.
- Salt & black pepper to taste
For the Ricotta Topping
- 1 cup Whole-milk ricotta Creamy and luxurious.
- ½ cup Parmesan, finely grated Salty, nutty goodness.
- ½ cup Mozzarella, shredded Melts into cheesy strings.
- ½ tsp Lemon zest Quietly transformative.
- ¼ tsp Garlic powder A little extra oomph.
- Salt & pepper to taste
Instructions
Preparation
- Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Add sausage, breaking it up and cook until browned and crispy, about 6–8 minutes.
- Spoon off excess fat if needed.
- Add diced onion and a pinch of salt. Cook for 3–4 minutes until translucent. Stir in minced garlic and cook for 30 seconds until fragrant.
- Stir in tomato paste and cook for 1–2 minutes until brick red and caramelized.
- Pour in crushed tomatoes, fire-roasted tomatoes, and broth. Add Italian seasoning, red pepper flakes, bay leaf, and ½ tsp salt. Bring to a simmer.
- Break lasagna sheets into 1–2 inch pieces and drop into the pot. Stir to prevent clumping. Simmer uncovered for 12–15 minutes until noodles are al dente.
Making the Ricotta Topping
- In a bowl, mix ricotta, Parmesan, mozzarella, lemon zest, garlic powder, salt, and pepper. Taste and adjust seasoning.
Final Steps
- Remove bay leaf from the soup. Stir in spinach to wilt for 1–2 minutes, then add chopped basil.
- Ladle soup into bowls and dollop a heaping spoon of the ricotta mixture on top, allowing it to melt slightly before swirling it in.
- Garnish with extra basil and Parmesan if desired.
Notes
Store in an airtight container for 3–4 days in the fridge, or freeze without noodles for up to 3 months. Reheat with additional broth for desired consistency. Ricotta topping can be kept separate in the fridge up to 4 days.