Donna Lasagna Soup
Warm, comforting, and irresistibly hearty, Donna Lasagna Soup is a bold twist on the classic Italian favorite. This one-pot wonder combines savory ground Italian sausage, tender lasagna noodles, and a rich tomato broth infused with garlic, onion, and Italian herbs. The crowning glory? A luscious cheese topping of ricotta, mozzarella, Parmesan, and fresh basil that melts beautifully into each bowl. With the perfect balance of creamy, tangy, and hearty flavors, this soup is an ideal choice for cozy weeknight dinners or casual gatherings. Ready in just 50 minutes and packed with soul-soothing goodness, Donna Lasagna Soup delivers all the satisfaction of traditional lasagna with a fraction of the effort. Don't forget to garnish with fresh basil for an extra touch of elegance!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground Italian sausage
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 28 ounces canned crushed tomatoes
- 6 cups low-sodium chicken broth
- 2 teaspoons dried Italian seasoning
- 0.5 teaspoons red pepper flakes (optional for spice)
- 1 whole bay leaf
- 8 sheets lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 2 tablespoons fresh basil, chopped (plus extra for garnish)
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
Instructions
Heat the olive oil in a large soup pot or Dutch oven over medium-high heat.
Add the ground Italian sausage and cook until browned, breaking it apart with a spoon as it cooks, about 5-7 minutes.
Add the diced onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Add the tomato paste and cook, stirring constantly, for 1 minute to develop its flavor.
Pour in the crushed tomatoes and chicken broth, stirring to combine.
Add the Italian seasoning, red pepper flakes (if using), bay leaf, salt, and black pepper. Bring the mixture to a gentle boil.
Reduce the heat to a simmer and add the broken lasagna noodles to the pot. Cook, stirring occasionally, until the noodles are tender, about 10 minutes.
While the soup is cooking, prepare the cheese topping by combining ricotta, mozzarella, Parmesan, and fresh basil in a small bowl. Set aside.
Once the noodles are tender, remove the bay leaf from the soup and adjust the seasoning with additional salt or pepper, if needed.
Ladle the soup into bowls and top each serving with a generous dollop of the cheese mixture.
Garnish with additional fresh basil, if desired, and serve hot.
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 14.7 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 1462 mg | 64% | |
| Total Carbohydrate | 23.2 g | 8% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 7.3 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 360 mg | 28% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 666 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
