Description
This Quick Lasagna Soup is a hearty, comforting dish inspired by the classic Italian lasagna but simplified into a delicious, easy-to-make soup. Perfectly combining Italian sausage, tomatoes, lasagna noodles, and a flavorful blend of herbs and cheeses, it makes a satisfying meal for a crowd with minimal prep and cook time.
Ingredients
Scale
Sauce Base
- 1.5 tbsp olive oil
- 1 cup onion, finely diced (about 1/4-inch pieces)
- 3 tsp garlic, minced
- 1 lb Italian sausage (Johnsonville mild ground sausage preferred)
- 32 oz chicken stock (Swanson recommended for consistent savory flavor)
- 30 oz diced tomatoes
- 6 oz tomato paste
- 1 tsp oregano
- 0.75 tsp Italian seasoning
- 4 tbsp fresh basil, julienned into thin strips
- salt, to taste
- pepper, to taste
Lasagna Noodles & Cheese
- 8 lasagna noodles, broken into 1-2 inch pieces
- 0.75 cup Parmesan cheese
- 1.25 cup mozzarella cheese, freshly shredded
- 0.5 cup ricotta cheese
Instructions
- Heat the Oil and Sauté Aromatics: In a large pot or Dutch oven, warm 1.5 tablespoons of olive oil over medium heat. Add the finely diced onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 3-4 minutes.
- Cook the Italian Sausage: Add the ground Italian sausage to the pot, breaking it up with a spoon. Cook until browned and fully cooked through, approximately 6-8 minutes. Drain excess fat if necessary.
- Add Liquids and Seasonings: Pour in 32 ounces of chicken stock, 30 ounces of diced tomatoes, and 6 ounces of tomato paste. Stir in oregano, Italian seasoning, salt, and pepper to taste. Bring the mixture to a simmer.
- Add Basil and Pasta: Stir in the freshly julienned basil. Add the broken lasagna noodles to the pot, making sure they are submerged in the liquid. Simmer uncovered, stirring occasionally, until noodles are al dente, about 10-12 minutes.
- Incorporate Cheeses: Once noodles are tender, stir in 0.75 cup Parmesan cheese and 1.25 cups shredded mozzarella cheese until melted and fully incorporated into the soup.
- Serve with Ricotta: Ladle soup into bowls and top each serving with a spoonful of creamy ricotta cheese for extra richness and creaminess.
Notes
- You can substitute Italian sausage with ground turkey or beef for a different flavor.
- Fresh basil adds bright flavor; dried basil can be used but reduce quantity to 1 tablespoon.
- For a spicier soup, use spicy Italian sausage or add red pepper flakes.
- Leftovers keep well in the fridge for 3-4 days; store ricotta separately for best texture upon reheating.
- Breaking the noodles into small pieces helps mimic lasagna layers within the soup broth.
