Description
Hearty Lasagna Soup is a comforting Italian-American dish that combines the rich flavors of Italian sausage, aromatic herbs, and traditional lasagna ingredients in a warm, satisfying soup. This recipe features a blend of crushed tomatoes, broken lasagna noodles, and creamy cheeses, making it a perfect one-pot meal for cozy dinners.
Ingredients
Scale
Meat and Oil
- 1 pound Italian sausage (mild or spicy)
- 1 tablespoon olive oil
Vegetables and Aromatics
- 1 yellow onion (diced)
- 4 garlic cloves (minced)
Herbs and Spices
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon crushed red pepper flakes (optional)
Tomato and Broth
- 2 tablespoons tomato paste
- 1 (28-ounce) can crushed tomatoes
- 6 cups low-sodium chicken broth
Pasta
- 8 lasagna noodles (broken into pieces)
Cheeses and Dairy
- ½ cup heavy cream
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup ricotta cheese
Seasonings and Garnishes
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Cook the Sausage: In a large pot or Dutch oven, heat olive oil over medium heat. Add Italian sausage and cook until browned, breaking it up with a spoon to ensure even cooking.
- Sauté Onion: Add diced onion to the browned sausage and cook for 4–5 minutes until softened and translucent, enhancing the soup’s flavor base.
- Add Garlic and Herbs: Stir in minced garlic, dried oregano, dried basil, crushed red pepper flakes (if using), and tomato paste. Cook for 1 to 2 minutes until fragrant to bloom the spices and tomato paste’s flavor.
- Combine Tomatoes and Broth: Pour in the crushed tomatoes and low-sodium chicken broth. Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer gently for 15 minutes to develop depth in the soup.
- Cook Noodles: Add the broken lasagna noodles to the pot. Continue to cook, stirring occasionally, until the noodles are tender, about 10 to 12 minutes.
- Finish the Soup: Stir in the heavy cream and shredded mozzarella cheese until melted and well combined. Season the soup with salt and pepper according to taste.
- Prepare Ricotta: In a small bowl, mix the ricotta cheese with a pinch of salt to enhance its flavor.
- Serve: Ladle the hot soup into bowls, dolloping a spoonful of the seasoned ricotta into each. Top with grated Parmesan cheese and garnish with fresh basil or parsley for a vibrant, fresh finish.
Notes
- You can substitute ground beef or turkey for the Italian sausage for a different protein option.
- For a lighter version of this soup, use whole milk instead of heavy cream to reduce fat content.
- If preparing the soup in advance, cook the noodles separately and add them when reheating to prevent overcooking and mushy texture.
