Go Back

Lasagna Soup Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 pound Italian sausage (mild or hot; casings removed)
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1 bay leaf
  • 1 (28-ounce) can crushed tomatoes
  • 6 cups low-sodium chicken broth (or vegetable broth)
  • 8–10 lasagna noodles, broken into bite-size pieces (about 6 ounces)
  • 1/2 cup heavy cream (optional, for a richer finish)
  • Salt and black pepper, to taste
  • 1 tablespoon olive oil (if needed)
  • 1 cup whole-milk ricotta cheese
  • 1 cup shredded mozzarella
  • 1/2 cup grated Parmesan, plus more for serving
  • Fresh basil or parsley, chopped, for garnish

Method
 

  1. Brown the sausage. Heat a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until well browned and cooked through, 6–8 minutes. If the pot looks dry, add the olive oil. Spoon off excess fat, leaving about 1 tablespoon in the pot.
  2. Sauté the aromatics. Add the onion and a pinch of salt. Cook until softened and lightly golden, 4–5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
  3. Toast the tomato paste and spices. Add tomato paste, oregano, basil, and red pepper flakes. Cook, stirring, until the paste darkens slightly and smells sweet, 1–2 minutes.
  4. Build the broth. Pour in the crushed tomatoes and chicken broth. Add the bay leaf. Bring to a boil, then reduce to a lively simmer. Taste and season with salt and pepper.
  5. Simmer for depth. Let the soup simmer uncovered for 10–15 minutes to meld flavors.
  6. Cook the noodles. Add the broken lasagna noodles. Simmer, stirring occasionally so they don’t stick, until al dente, 8–12 minutes depending on brand. If the soup thickens too much, add a splash of broth or water.
  7. Finish with cream. Stir in the heavy cream, if using, and simmer 1 minute. Remove and discard the bay leaf. Adjust seasoning with more salt and pepper as needed.
  8. Make the cheesy topping. In a small bowl, mix ricotta, mozzarella, and Parmesan with a pinch of salt and pepper. This becomes your “lasagna layer” for each bowl.
  9. Serve. Ladle the hot soup into bowls. Dollop a generous spoonful of the ricotta mixture on top so it melts slightly. Sprinkle with extra Parmesan and chopped basil or parsley.