Description
This Hearty Italian Sausage Lasagna Soup combines the rich flavors of traditional lasagna in a comforting, easy-to-make soup. Featuring browned Italian sausage, savory tomato broth, tender lasagna noodles, and a creamy blend of ricotta, mozzarella, and Parmesan cheeses, this recipe is perfect for a cozy meal that delivers all the classic tastes of lasagna in a warm, hearty bowl.
Ingredients
Scale
Meat and Oil
- 1 pound Italian sausage, casings removed
- 1 tablespoon olive oil
Vegetables and Aromatics
- 1 large onion, diced
- 3 cloves garlic, minced
Spices and Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Tomato and Broth
- 2 tablespoons tomato paste
- 1 can (28 ounces) crushed tomatoes
- 6 cups chicken broth
Pasta and Cheeses
- 8 ounces lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
Fresh Herbs and Garnish
- 2 tablespoons fresh parsley, chopped
- Fresh basil leaves, for garnish
Instructions
- Brown the Sausage: In a large pot, heat olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it into small pieces with a spoon. Remove the sausage and set aside.
- Sauté Aromatics: In the same pot, add the diced onion and sauté until translucent, about 5 minutes. Add garlic, oregano, basil, red pepper flakes, salt, and black pepper. Cook for another minute until fragrant.
- Incorporate Tomato Paste: Stir in the tomato paste, cooking for an additional 2 minutes until well incorporated.
- Add Liquid Ingredients: Add crushed tomatoes and chicken broth, stirring well to combine. Bring the mixture to a simmer.
- Cook the Noodles: Add broken lasagna noodles to the pot. Stir and let cook uncovered, stirring occasionally, until noodles are tender, about 12-15 minutes.
- Prepare Cheese Mixture: While noodles cook, combine ricotta cheese, 1/2 cup mozzarella cheese, and Parmesan cheese in a small bowl.
- Return Sausage to Pot: Once noodles are tender, add the cooked sausage back into the pot and stir to combine.
- Serve the Soup: Ladle soup into bowls and top each with a generous scoop of the prepared cheese mixture.
- Garnish: Sprinkle remaining mozzarella cheese on top and garnish with fresh parsley and basil leaves before serving.
Notes
- For a spicier soup, increase the amount of red pepper flakes to taste.
- If preferred, substitute Italian sausage with ground turkey or chicken for a leaner option.
- Use gluten-free lasagna noodles to make this recipe gluten-free.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Adding fresh basil as a garnish enhances the aroma and flavor.
