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Lasagna Soup

A cozy, weeknight-friendly twist on classic lasagna, with a rich tomato base, tender noodles, and creamy cheese finish.
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Temps de préparation 15 minutes
Temps de cuisson 25 minutes
Temps total 40 minutes
Portions: 6 servings
Type de plat: Main Course, Soup
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingrédients
  

Main Ingredients
  • 1 lb Italian sausage or lean ground beef, or a mix Can substitute with ground turkey or chicken for a lighter option.
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning Plus extra to taste.
  • 1 can crushed tomatoes, 28 ounces
  • 4-5 cups low sodium chicken or vegetable broth
  • 8-10 pieces lasagna noodles, broken into bite-size pieces Can substitute with penne or broken spaghetti.
  • 1 cup heavy cream or half and half Can use creamy oat milk for a dairy-free version.
  • 1 cup ricotta Can substitute with cream cheese or mascarpone.
  • 1 cup shredded mozzarella
  • 1 tbsp olive oil
  • 1 tbsp butter
  • to taste salt and black pepper
  • to taste crushed red pepper Optional for extra heat.
  • for garnish fresh basil or parsley

Method
 

Preparation
  1. Preheat a large pot over medium heat. Swirl in olive oil and butter.
  2. Add sausage and break it up. Cook until browned with crisp edges. Scoop out extra fat if needed.
  3. Stir in onion with a pinch of salt. Cook until soft and sweet. Add garlic and cook for 30 seconds until fragrant.
  4. Add tomato paste, Italian seasoning, and a pinch of red pepper. Toast the paste for a minute until it darkens slightly and smells rich.
  5. Pour in crushed tomatoes and 4 cups of broth. Stir well and bring to a gentle simmer.
  6. Add the broken lasagna noodles. Keep the soup at a steady simmer and stir often to prevent sticking. Cook until noodles are al dente.
  7. Reduce heat to low. Stir in the cream. Taste and season with salt and pepper.
  8. In a small bowl, mix ricotta and mozzarella with a pinch of salt.
  9. Ladle soup into bowls and add a generous dollop of the ricotta mixture. Finish with fresh basil or parsley and a drizzle of olive oil.

Notes

Leftovers can be stored in airtight containers for up to 4 days. Reheat with a splash of broth or water to maintain texture. For longer storage, freeze without noodles for up to 3 months.