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Lasagna Soup

Lasagna soup with a rich tomato broth, tender broken lasagna noodles, and Italian sausage crumbles. Finished with a warm ricotta-mozzarella cheese dollop that melts into the center of each bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Lasagna soup base
  • 1 lb Italian sausage
  • 1 onion
  • 4 clove garlic
  • 28 oz crushed tomatoes
  • 14 oz diced tomatoes
  • 4 cup chicken or beef broth
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.5 tsp red pepper flakes
  • 8 lasagna noodles
  • 0.5 tsp salt to taste
  • 0.5 tsp pepper to taste
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • 1 tbsp fresh basil

Equipment

  • 1 Dutch oven

Method
 

Brown and build the tomato broth
  1. Brown Italian sausage in a large pot over medium-high heat, breaking it into crumbles, then drain excess fat.
  2. Sauté onion in the same pot for 4 minutes, stirring, until softened.
  3. Add garlic and cook for 1 minute, stirring, until fragrant.
  4. Stir in tomato paste and cook for 1-2 minutes until it darkens slightly.
  5. Add crushed tomatoes, diced tomatoes, broth, Italian seasoning, dried basil, and red pepper flakes, then bring the mixture to a boil.
Cook the noodles and finish seasoning
  1. Add broken lasagna noodles and simmer for 10-12 minutes, until noodles are tender and the broth slightly thickens.
  2. Season with salt and pepper to taste.
Make the cheese dollop and serve
  1. Mix ricotta, shredded mozzarella, parmesan, and fresh basil together until combined.
  2. Ladle soup into bowls and top each with a generous dollop of the cheese mixture so it melts into the center.

Notes

Pro tip: If the soup thickens after simmering, loosen it with a splash of broth before serving. Store leftovers in the fridge up to 3 days; reheat gently on the stove. Freezing is not recommended because the noodles can soften further. For a lighter option, use lean turkey sausage and part-skim cheese in the dollop.