Lasagna Soup Recipe

Name: Lasagna Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; 8 ounces lasagna noodles, broken into pieces (about 10 noodles); 1 tablespoon extra-virgin olive oil, plus more for drizzling; 1 onion, chopped; 1/2 pound hot or sweet Italian sausage, casings removed; 3 cloves garlic, chopped; 1 teaspoon dried oregano; 2 tablespoons tomato paste; 4 cups low-sodium chicken broth; 1 15 -ounce can crushed tomatoes; 1/2 cup chopped fresh basil, plus thinly sliced leaves for topping; 1/3 cup grated parmesan cheese (plus more for sprinkling, optional); 1/4 cup heavy cream or half-and-half; Ricotta cheese, for topping

Servings: persons

Kosher salt
8 ounces lasagna noodles, broken into pieces (about 10 noodles)
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 onion, chopped
1/2 pound hot or sweet Italian sausage, casings removed
3 cloves garlic, chopped
1 teaspoon dried oregano
2 tablespoons tomato paste
4 cups low-sodium chicken broth
1 15 -ounce can crushed tomatoes
1/2 cup chopped fresh basil, plus thinly sliced leaves for topping
1/3 cup grated parmesan cheese (plus more for sprinkling, optional)
1/4 cup heavy cream or half-and-half
Ricotta cheese, for topping

1
Bring a large pot of salted water to a boil.
2
Add the noodles and cook as the label directs.
3
Drain; drizzle with olive oil and toss.
4
Meanwhile, heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
5
Add the onion and cook, stirring, until softened, about 4 minutes.
6
Add the sausage, garlic and oregano and cook, stirring and breaking up the sausage with a wooden spoon, until the sausage is browned, about 3 minutes.
7
Add the tomato paste and cook, stirring, until darkened, about 2 minutes.
8
Add the chicken broth, tomatoes and 1 cup water; cover and bring to a simmer.
9
Uncover and cook until slightly reduced, about 10 minutes.
10
Stir in the noodles, basil, parmesan and heavy cream; simmer 2 more minutes.
11
Divide the soup among bowls.
12
Top with ricotta and sliced basil.
13
Photograph by Johnny Miller

756

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Kosher salt, 8 ounces lasagna noodles, broken into pieces (about 10 noodles), 1 tablespoon extra-virgin olive oil, plus more for drizzling, 1 onion, chopped, and more.

Yes, Lasagna Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lasagna Soup

How did you like this recipe?

Frequently Asked Questions