Description
This Easy Lasagna Soup recipe captures all the comforting flavors of classic lasagna in a warm, hearty soup form. Filled with Italian sausage, tender lasagna noodles, savory tomato broth, and topped with creamy ricotta and shredded mozzarella, this dish is a perfect weeknight meal that’s both satisfying and simple to make.
Ingredients
Soup
- 1 pound Italian sausage
- 1/2 medium onion, chopped
- 4 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 4 cups beef broth
- 1 cup water
- 1/4 teaspoon Italian seasoning
- 10 uncooked lasagna noodles, broken into smaller pieces
- 1-2 tablespoons torn fresh basil
- Salt and pepper, to taste
Toppings
- Ricotta cheese, for topping
- Grated Parmesan cheese, for topping
- Shredded mozzarella cheese, for topping
Instructions
- Brown the Sausage: Add the sausage meat to a large soup pot, removing it from casings if necessary. Brown over medium-high heat for 5 minutes, breaking it up with a spoon. Drain excess fat if needed.
- Sauté Onion and Garlic: Add the chopped onion and minced garlic to the pot with the sausage. Cook for an additional 4-5 minutes until softened and fragrant.
- Add Liquids and Seasonings: Stir in the crushed tomatoes, beef broth, water, and Italian seasoning along with the broken lasagna noodles. Increase heat to high and bring the mixture to a boil.
- Simmer the Soup: Reduce heat to a gentle boil and cover the pot with the lid slightly ajar. Let it simmer for about 15 minutes or until the noodles are tender, stirring occasionally to prevent sticking.
- Prepare Toppings: While the soup simmers, prepare your desired toppings including ricotta, parmesan, and mozzarella cheeses.
- Finish and Serve: Stir fresh torn basil into the soup and season with salt and pepper to taste. Ladle the soup into bowls and top each serving with a dollop of ricotta and a sprinkle of shredded mozzarella and grated parmesan cheese.
Notes
- If the sausage is very fatty, drain some of the rendered fat to avoid greasy soup.
- Breaking the lasagna noodles into smaller pieces helps them cook evenly and makes the soup easier to eat.
- You can use turkey or chicken sausage for a lighter version.
- Adjust the amount of water or broth if you prefer thicker or thinner soup consistency.
- For a vegetarian version, omit sausage and use vegetable broth with extra vegetables like mushrooms and zucchini.