Lasagna Soup

This Lasagna Soup is everything you love about the classic Italian dish yet soup-style! So much easier and just as delicious. It’s a meal in a bowl. Perfect for lunch, dinner or game day!

Step-By-Step Instructions

The first step is to heat your olive oil over medium-high heat and cook your Italian sausage followed by your onion, then garlic.

The second step is to add your tomato paste, salt and pepper, Italian seasoning and red pepper flakes and cook for 1-2 minutes, stirring often.

The third step is to add your red wine and cook for about 3-4 minutes over medium heat.

Next up, you will add your diced tomatoes, crushed tomatoes, granulated sugar and chicken broth and raise the heat to medium-high. Once the soup comes to a boil you will then add your broken lasagna noodles and reduce the temp to a simmer and continue to cook until the noodles are tender.

The last step is to add the heavy cream and fresh basil.

I like to top each soup bowl with a mixture of whole milk ricotta, grated Parmesan cheese, salt and pepper. This is optional.

This soup version takes half the time and it’s a comfort food meal that I just know you’re going to enjoy. It’s great for lunch, dinner, game day, you name it!

Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!

Lasagna Soup

Author: MaryAnn Dwyer

Servings: 6 servings

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This Lasagna Soup is everything you love about the classic Italian dish yet soup-style! So much easier and just as delicious. It's a meal in a bowl. Perfect for lunch, dinner or game day!

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Ingredients  

• 2 Tbsp. olive oil
• 1 lb. sweet Italian sausage
• 1 cup yellow onion, roughly chopped
• 1 Tablespoon garlic, finely minced
• 3 Tbsp. tomato paste
• 1 Tablespoon Italian seasoning
• 1 1/2 tsp. kosher salt
• 1/2 tsp. pepper
• 1/4 tsp. red pepper flakes
• 1/2 cup red cooking wine
• 1 14.5-oz. can diced tomatoes, undrained
• 1 3/4 cups crushed tomatoes
• 2 tsp. granulated sugar
• 5 cups low-sodium chicken broth
• 8 dried lasagna noodles, broken into pieces
• 1/3 cup heavy cream
• 1/2 cup fresh basil leaves, roughly chopped
• 1 1/2 cups whole milk ricotta
• 1/3 cup grated Parmesan cheese

Instructions 

• In a large Dutch oven olive oil over medium-high heat and cook your Italian sausage until no longer pink. Add onion and cook until softened and translucent, stirring often. Add garlic and continue to cook for one minute.
• Add tomato paste, Italian seasoning, kosher salt and pepper, red pepper flakes and cook over medium heat for 1-2 minutes, stirring often. Add red wine and cook for about 3-4 minutes. Add diced tomatoes, crushed tomatoes, granulated sugar and chicken broth and raise the heat to medium-high. Once the soup comes to a boil you will then add your broken lasagna noodles and reduce the temp to a simmer and continue to cook until the noodles are tender and the liquid is slightly reduced. Add the heavy cream and fresh basil and stir until well combined and turn the heat to off.
• In a small bowl, combine the ricotta and Parmesan with a smidge of salt and pepper and mix until well combined.
• Pour your soup into bowls and top with a dollop of the ricotta mixture.

Notes

As I mentioned above, the ricotta mixture as a topping is optional, but suggested. We love it.

I've made this soup with ground beef, mild Italian sausage, hot Italian sausage or a combo of both. 

I also like to serve mine with additional grated Parmesan cheese.

Keyword: Comfort Food, Italian sausage, Pasta, Soup

Cuisine: Italian

Course: Soup