Lasagna Soup Recipe

Name: Lasagna Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil, plus more for drizzling; 1 pound hot or sweet Italian sausage, casings removed; 1 sweet onion, diced; 4 cloves garlic, minced; 1 1/2 teaspoons dried oregano; Pinch red pepper flakes; 2 tablespoons tomato paste; 4 cups low-sodium chicken broth; 28 ounces can diced fire-roasted tomatoes; 8 ounces lasagna noodles, broken into pieces (about 10 noodles); Kosher salt and freshly ground black pepper; 8 ounces ricotta cheese; 1/2 cup grated Parmesan cheese, plus more for serving; 1/4 cup heavy cream; 1/2 cup chopped fresh basil, plus thinly sliced leaves for serving

Servings: persons

2 tablespoons olive oil, plus more for drizzling
1 pound hot or sweet Italian sausage, casings removed
1 sweet onion, diced
4 cloves garlic, minced
1 1/2 teaspoons dried oregano
Pinch red pepper flakes
2 tablespoons tomato paste
4 cups low-sodium chicken broth
28 ounces can diced fire-roasted tomatoes
8 ounces lasagna noodles, broken into pieces (about 10 noodles)
Kosher salt and freshly ground black pepper
8 ounces ricotta cheese
1/2 cup grated Parmesan cheese, plus more for serving
1/4 cup heavy cream
1/2 cup chopped fresh basil, plus thinly sliced leaves for serving

1
Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add sausage and cook, breaking up the meat, until browned, about 5 minutes. Add onion and cook, stirring occasionally, until softened, about 4 minutes. Add the garlic, oregano and red pepper flakes and cook for 1 minute. Add tomato paste and cook, stirring, until well blended and paste starts to darken, about 3 minutes.
2
Add the chicken broth, tomatoes and 1 cup water. Bring to a gentle simmer, cover and cook 10 minutes. Stir in noodle pieces and cook until al dente, 6 to 8 minutes. Season to taste with salt and pepper. NOTE: if you want to make the soup ahead of time, or let the pot simmer, boil the noodles separately in salted water, drain and toss them in a bit of olive oil. Then simply ladle the hot soup over the noodles to serve.
3
While the soup is simmering, stir together ricotta, Parmesan cheese and heavy cream. Season the mixture with salt and pepper and set aside.
4
Stir basil into soup and ladle into serving bowls. Top each bowl with a generous dollop of the cheese mixture, slightly swirling it into the soup. Top with a sprinkle of Parmesan and sliced basil leaves.

940

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.

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

You need 15 ingredients. The key ingredients include: 2 tablespoons olive oil, plus more for drizzling, 1 pound hot or sweet Italian sausage, casings removed, 1 sweet onion, diced, 4 cloves garlic, minced, 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

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