Description

This Lasagna Soup soup is a fun twist on a classic… lasagna in a bowl, but better! The broth is rich and flavorful and the cheese topping is divine as it melts into a wonderful creamy addition!

Ingredients

Units Scale

Lasagna Soup

1 lb ground Italian sausage
1/3 cup chopped onion or 1-2 tablespoons dehydrated chopped onion
2 teaspoons minced garlic
2 teaspoons dried oregano
1/4-1/2 teaspoon crushed red pepper flakes (to taste)
2 tablespoons tomato paste
2 cans (15 oz each) Italian diced tomatoes (petite dice preferred)
2 bay leaves
6 cups chicken stock
7-8 lasagna noodles, broken into bite-size pieces
1/4 cup finely chopped fresh basil

Cheese Topping

8 oz ricotta cheese (or cottage cheese)
1/2 cup grated Parmesan cheese
Pinch of freshly ground black pepper
1 cup shredded mozzarella cheese, plus extra for garnish

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Instructions

How to Make Lasagna Soup

Brown the sausage
In a large soup pot or Dutch oven, cook the Italian sausage over medium heat until browned and fully cooked. Break it up as it cooks. Drain excess grease if needed.
Build the flavor
Add the chopped onion, garlic, dried oregano, and red pepper flakes to the pot. Cook for 2–3 minutes, stirring, until fragrant and the onion softens.
Add the tomato base
Stir in the tomato paste and cook for about 1 minute to deepen the flavor. Add the diced tomatoes and bay leaves.
Simmer the soup
Pour in the chicken stock and bring everything to a gentle boil. Reduce heat and let it simmer for 10 minutes.
Cook the noodles
Add the broken lasagna noodles and simmer for another 10–12 minutes, stirring occasionally, until the noodles are tender.
Finish with basil
Stir in the fresh basil and remove the bay leaves. Taste and adjust seasoning if needed.

Make the Cheese Topping

In a small bowl, mix together the ricotta, Parmesan cheese, black pepper, and shredded mozzarella. This creamy mixture is what makes the soup taste just like classic lasagna.

How to Serve

Ladle hot soup into bowls and top with a generous scoop of the cheese mixture. Sprinkle with extra mozzarella if desired and let it melt into the soup. Serve with crusty bread, garlic bread, or a simple green salad.

Notes

I like to double the recipe and freeze half for later. If you are going to freeze. Do not add the noodles to the soup, just cook them in a separate pot. I froze the soup and topping separate. When reheating add fresh uncooked noodles then. Freezes well!