Lasagna Soup

Print Recipe

5 from 3 votes

Classic Lasagna flavors in an easy to make richly flavored soup that's chunky, meaty and satisfying!

Prep Time30

Cook Time20

Total Time50

Course: Dinner, Soup

Cuisine: American, Italian

Keyword: dinner, Italian, pasta, soup

Servings:

Calories: 556kcal

Author: Tricia

Ingredients

For the ricotta topping:

1 cup whole milk ricotta cheese
¼ cup grated Parmesan cheese
1 tablespoon fresh parsley leaves chopped
½ teaspoon fresh cracked black pepper
¼ teaspoon salt

For the soup:

1 tablespoon olive oil
1 large onion diced
1 pound Italian sausage sweet or hot
5 cloves garlic minced
¼ cup tomato paste
¼ teaspoon crushed red pepper flakes
1 teaspoon Italian seasoning
½ teaspoon dried oregano
1 tablespoon granulated sugar
salt and pepper
4 cups low sodium chicken broth or vegetable broth
28 ounce can Italian-style crushed tomatoes
Parmesan rind optional
5 ounces lasagna noodles or your favorite ribbon shaped pasta like Mafaldine
¼ cup fresh basil leaves julienned

Instructions

To prepare the ricotta topping:

Combine the topping ingredients: ricotta, Parmesan, parsley, pepper and salt. Refrigerate until needed.

To prepare the soup:

Bring a large pot of water to boil for the pasta. Once boiling reduce the heat to low and keep warm until needed.
Pour olive oil into a large soup pot or Dutch oven. Warm over medium-high heat until shimmering. Add the onion and sauté until softened. Add the sausage breaking it into small chunks as it cooks. Continuing cooking and stirring until the sausage is no longer pink.
Add the garlic, tomato paste, crushed red pepper flakes, Italian seasoning and oregano. Sauté until the garlic is fragrant and the tomato paste darkens in color, about 3 to 5 minutes. Add the sugar, chicken broth, tomatoes and the Parmesan rind. Bring to a boil then reduce the heat to medium-low. Simmer uncovered, stirring occasionally, for 15 to 20 minutes.
While the soup is simmering break the pasta noodles into bite size pieces and cook according to package directions. Drain.
Remove the Parmesan rind and discard. Stir the basil and cooked, drained pasta into the soup. Check the seasoning and add salt as needed. To serve top each bowl with a spoonful of the ricotta mixture and fresh basil or parsley. Serve with cheesy garlic bread for dipping.

Notes

Serve topped with shredded mozzarella if desired
Optional: Add the cooked pasta to each individual bowl instead of the pot. This will prevent the noodles from soaking up the broth and becoming a little more soft. This doesn't bother me or my family but if you want to keep the leftovers for a while this will help.

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition