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Lasagna Soup

Lasagna Soup

5 from 14 reviews

This delicious family friendly Lasagna Soup brings it all together with Italian Sausage, crushed tomatoes, lasagna noodles and a perfect blend of spices all in one pot.  In less than thirty five minutes you have can have a memorable meal with wholesome all natural ingredients.

Ingredients

Scale
  • 1 lb Italian Sausage
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 1 1/2 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon dried thyme leaves
  • ¼ crushed red pepper
  • 1 can (14.5 ounces) fire roasted tomatoes
  • 1 can (15 ounces) crushed tomatoes
  • 2 tablespoons tomato paste
  • 6 cups low sodium chicken broth
  • 6 lasagna noodles broken into bite size pieces
  • 8 ounces ricotta cheese
  • 1 cup shredded mozzarella
  • ¼ cup grated Parmesan cheese
  • Italian parsley or basil chopped for garnish

Instructions

  1. In a Dutch Oven over medium heat brown the Italian Sausage.  When it is halfway browned add the onion and cook until the sausage is browned and the onion is soft. Reduce the heat to low and add garlic, 1 teaspoon parsley, oregano, basil, thyme, and crushed red pepper; stirring and cooking for 1 minute.  Stir in the fire roasted tomatoes and crushed tomatoes.
  2. Whisk together the tomato paste and 1/2 cup of the chicken broth. Whisk it into the soup along with remaining  5 1/2 cups chicken broth.
  3. Bring the soup to a simmer and add the lasagna noodles. Cook the soup until the noodles are tender; 20-22 minutes.
  4. In a medium bowl combine the ricotta, mozzarella, Parmesan and 1/2 teaspoon dried parsley. Top each bowl with 1/4 cup cheese mixture.  If desired top with chopped fresh parsley or basil.

Notes

  • If you can not find bulk Italian Sausage simply buy Italian sausage links and cut the casings off with kitchen scissors.
  • I like to whisk the tomato paste with a little of the broth so that it blends in to the soup well.
  • Chicken stock or vegetable stock can be substituted for the chicken broth.
  • Use whole milk ricotta and whole milk mozzarella cheese. They are just so delicious!
  • Do you like everything with a little heat and spice?  Then simply add a little more crushed red pepper or a few pinches of ground cayenne pepper.
  • If you know that you will be reserving a portion of the soup for leftovers simply remove that amount of soup before adding the pasta or the cheese.  Set aside a percentage of uncooked lasagna noodles (in the pantry) and mixed cheese (in the refrigerator).  They can then be added when you reheat the leftover soup on the stovetop.
  • The cheese mixture and the leftover soup will stay good for at least 5 days as long as the sausage was not close to expiration upon cooking.

Keywords: how do you make lasagna soup, best lasagna soup recipe, lasagna stew

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