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Lasagna Soup

A hearty one-pot soup with Italian sausage, tomato broth, lasagna noodles, and a creamy ricotta and mozzarella topping.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound Italian sausage casings removed
  • 1 yellow onion diced
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 28 ounces crushed tomatoes
  • 6 cups low-sodium chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 8 ounces lasagna noodles broken
  • ½ cup grated Parmesan cheese
  • 1 cup whole-milk ricotta
  • 1½ cups shredded mozzarella cheese
  • Fresh basil for serving

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Ladle
  • Box grater (for the mozzarella)

Method
 

  1. Step 1: Brown the sausage and drain the excess fat.
  2. Step 2: Cook the onion, then add the garlic and tomato paste.
  3. Step 3: Add the tomatoes, broth, and seasonings and simmer 15 minutes.
  4. Step 4: Add the broken noodles and cook 10 to 12 minutes, stirring often.
  5. Tip: Stir often to prevent sticking.
  6. Step 5: Stir in the Parmesan.
  7. Step 6: Serve topped with ricotta, mozzarella, and basil.

Notes

Calories are an estimate per serving.
Add a splash of broth when reheating leftovers.