Description
This comforting lasagna soup combines all the classic flavors of traditional lasagna in a hearty, easy-to-make soup. Featuring savory Italian sausage, tender noodles, rich tomato broth, and creamy cheeses, this recipe is perfect for a cozy family dinner or a satisfying weeknight meal.
Ingredients
Scale
Soup Ingredients
- 6 oz lasagna noodles (broken into pieces)
- 1 tbsp avocado or olive oil
- 1 medium onion, chopped
- 1 lb hot or sweet Italian sausage, casings removed
- 2 garlic cloves, chopped
- 1 tsp dried oregano
- 2 tbsp tomato paste
- 32 oz low-sodium chicken or beef broth
- 15 oz canned crushed tomatoes with juice
- 1/2 cup fresh basil, chopped
- 1/4 cup parmesan cheese, grated
- 1/2 cup half & half
For Serving
- Ricotta cheese
- Fresh basil for garnish
Instructions
- Cook the noodles: Bring a large pot of salted water to a boil. Add the broken lasagna noodles and cook for 2 minutes less than the package instructions to keep them slightly firm. Drain and drizzle with oil to prevent sticking. Set aside.
- Cook the sausage and aromatics: Heat a heavy-bottomed pot or Dutch oven over medium heat. Add the sausage and sauté, breaking it into small pieces until fully cooked. Add the chopped onion and cook until translucent. Stir in chopped garlic and dried oregano and cook for 30 seconds until fragrant.
- Simmer the soup base: Add tomato paste, broth, and crushed tomatoes to the pot. Bring the mixture to a boil, then reduce heat to a simmer. Partially cover and let simmer gently for 15 minutes to develop flavors.
- Add noodles and cheese: Maintain a gentle simmer, then stir in the cooked noodles, half & half, grated parmesan cheese, and chopped basil. Let the soup simmer for a few more minutes to meld everything together. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and top each serving with a spoonful of creamy ricotta cheese and a sprinkle of fresh basil. Serve immediately for best taste and texture.
Notes
- Cook noodles slightly less than package directions so they don’t become mushy when simmered in the soup.
- Use low-sodium broth to control saltiness since cheese and sausage add salt.
- Leftovers can be refrigerated for up to 3 days; reheat gently to avoid overcooking noodles.
- For a vegetarian version, substitute sausage with plant-based sausage and use vegetable broth.
- Feel free to adjust the amount of half & half or ricotta to control creaminess.
