Lasagna Soup with Sausage
Cozy up with a hearty bowl of Lasagna Soup with Sausage, the ultimate comfort food mash-up! This one-pot wonder combines all the rich, savory flavors of classic lasagna with the ease and warmth of a chunky soup. Featuring tender bites of broken lasagna noodles, flavorful Italian sausage, and a fragrant tomato-basil broth, every spoonful is a symphony of Italian-inspired goodness. To make it truly indulgent, a dollop of creamy ricotta, melty mozzarella, and tangy Parmesan tops each bowl, melting perfectly into the hot soup for that quintessential lasagna experience. Ready in under an hour and perfect for a cold night, this easy recipe is ideal for weeknight dinners or casual entertaining. Garnish with fresh parsley for an added burst of color and flavor, and serve with crusty bread for a meal your family will crave again and again.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage (sweet or spicy)
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 28 ounces crushed tomatoes (canned)
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.25 teaspoon crushed red pepper flakes
- 8 ounces lasagna noodles, broken into bite-sized pieces
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped (optional for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the Italian sausage, breaking it up into small pieces with a wooden spoon, and cook until browned and cooked through, about 5-7 minutes. Remove any excess grease if necessary.
Add the diced onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic and cook for an additional 1 minute, or until fragrant.
Pour in the chicken or vegetable broth, crushed tomatoes, and tomato paste. Stir until combined.
Add the dried basil, dried oregano, crushed red pepper flakes, salt, and black pepper. Bring the mixture to a gentle boil.
Reduce the heat to a simmer and cook for 15 minutes, allowing the flavors to meld together.
Add the broken lasagna noodles to the pot and cook until tender, about 8-10 minutes, stirring occasionally to prevent sticking.
While the soup is cooking, prepare the cheese topping by combining ricotta cheese, shredded mozzarella, and grated Parmesan in a small bowl.
Taste the soup and adjust seasoning with additional salt or pepper if needed.
Ladle the soup into bowls and dollop a generous spoonful of the cheese mixture on top of each serving. The cheese will melt into the hot soup.
Garnish with fresh parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 2158 mg | 94% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 9.6 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 368 mg | 28% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 704 mg | 15% | |
*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.
