Introduction
Lasagna Soup is a cozy, flavorful twist on the classic Italian dish, perfect for family dinners, winter evenings, or comfort food gatherings. It’s rich tomato broth, tender lasagna noodles, and savory Italian sausage capture the essence of lasagna in a bowl. Served in white ceramic bowls, garnished with a dollop of ricotta, fresh basil, and a sprinkle of Parmesan, this Lasagna Soup offers a vibrant, inviting aesthetic. This recipe delivers a traditional Lasagna Soup, adaptable for dietary preferences, best served hot for a satisfying, one-pot meal experience.
Ingredients
For the Lasagna Soup:
- 1 tbsp olive oil
- 1 lb Italian sausage (mild or spicy, casings removed)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 4 cups chicken broth
- 1 cup water
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional, for heat)
- 8 lasagna noodles, broken into bite-sized pieces
- 1 cup shredded mozzarella cheese
For the Ricotta Topping:
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 tbsp fresh parsley, chopped
- 1/4 tsp black pepper
Serving:
- Optional: Fresh basil, extra Parmesan
- Suggested Accompaniments: Garlic bread, green salad
- Suggested Pairings: Red wine, sparkling water
- Suggested Aesthetic: Serve in white ceramic bowls
- Suggested Equipment: Large pot, mixing bowl, wooden spoon
Step-by-Step Process
- Cook Sausage and Aromatics: In a large pot, heat olive oil over medium heat. Add Italian sausage, breaking it up with a wooden spoon, and cook until browned, about 5-7 minutes. Add onion and garlic; cook until softened, about 3-4 minutes.
- Build Broth: Stir in crushed tomatoes, chicken broth, water, tomato paste, oregano, basil, salt, black pepper, and red pepper flakes (if using). Bring to a simmer.
- Add Noodles: Add broken lasagna noodles to the pot. Simmer for 10-12 minutes, stirring occasionally, until noodles are tender.
- Make Ricotta Topping: In a small bowl, mix ricotta, Parmesan, parsley, and black pepper until combined.
- Finish Soup: Stir mozzarella into the soup until melted, about 1-2 minutes. Taste and adjust seasoning if needed.
- Serve: Ladle soup into white ceramic bowls. Top each with a dollop of ricotta mixture, fresh basil, and a sprinkle of Parmesan. Serve hot with garlic bread, green salad, red wine, or sparkling water.
Tips for Better Lasagna Soup
- Break noodles into small pieces for easier eating; use a knife or snap by hand.
- Use fresh garlic and herbs for bold flavor; dried herbs work well too.
- Cook sausage thoroughly to render fat for a richer broth.
- Simmer gently to avoid overcooking noodles; stir to prevent sticking.
- Add broth or water if the soup thickens too much during cooking.
- Prepare ricotta topping just before serving for freshness.
- Taste broth before adding noodles; adjust salt or spices as needed.
- Enhance aesthetic: Serve in white ceramic bowls, garnish with vibrant basil and creamy ricotta for an inviting look.
Variations and Customization
- Vegetarian Lasagna Soup: Omit sausage; use 2 cups diced mushrooms and 1 tsp smoked paprika for depth.
- Gluten-Free Lasagna Soup: Use gluten-free lasagna noodles; ensure broth is gluten-free.
- Vegan Lasagna Soup: Use plant-based sausage, vegetable broth, and vegan cheeses (ricotta, mozzarella, Parmesan).
- Low-Sodium Lasagna Soup: Use low-sodium broth and tomatoes; reduce salt to 1/4 tsp.
- Spicy Lasagna Soup: Increase red pepper flakes to 1/2 tsp or use spicy Italian sausage.
- Creamy Lasagna Soup: Add 1/2 cup heavy cream with mozzarella for a richer texture.
- Beef Lasagna Soup: Replace sausage with ground beef or turkey.
- Spinach Lasagna Soup: Stir in 2 cups fresh spinach with noodles.
Storage and Serving Tips
- Store soup (without ricotta topping) in an airtight container in the fridge for 3-4 days.
- Reheat on the stovetop over medium heat, adding a splash of broth if thickened; avoid the microwave to preserve noodle texture.
- Freeze soup (without ricotta or mozzarella) in an airtight container for 2 months; thaw in the fridge, reheat, then add cheese.
- Store ricotta topping separately in the fridge for 2 days.
- Serve hot for the best flavor; avoid room temperature for over 2 hours.
- Use leftovers as a pasta sauce or casserole base.
- Pair with crusty bread to soak up broth.
- Presented in white ceramic bowls with garnishes for an inviting charm.
Nutritional Information
Based on 6 servings (1.5 cups each, with ricotta topping):
- Calories: 460 kcal
- Total Fat: 26g
- Saturated Fat: 12g
- Trans Fat: 0g
- Cholesterol: 80mg
- Sodium: 980mg
- Total Carbohydrates: 34g
- Dietary Fiber: 3g
- Sugars: 8g
- Protein: 24g
- Vitamin A: 15% Daily Value
- Vitamin C: 20% Daily Value
- Calcium: 25% Daily Value
- Iron: 15% Daily Value
Note: Values vary by brand. These are high in sodium and fat; try low-sodium or vegetarian versions. Serve with salad for balance.
Conclusion
This Lasagna Soup recipe offers a hearty, comforting meal perfect for any occasion. It transforms classic lasagna flavors into a cozy one-pot dish. Its straightforward preparation and vibrant presentation make it a favorite. The rich broth and creamy garnishes, with inviting toppings, delight every time. It’s sure to be a cherished recipe, loved for its satisfying appeal.
Lasagna Soup Recipe: Hearty and Comforting
Hearty Lasagna Soup with tomato broth and ricotta topping.
Ingredients
- Lasagna Soup:
- 1 tbsp olive oil
- 1 lb Italian sausage
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 28 oz can crushed tomatoes
- 4 cups chicken broth
- 1 cup water
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes optional
- 8 lasagna noodles broken
- 1 cup shredded mozzarella cheese
- Ricotta Topping:
- 1 cup ricotta cheese
- ¼ cup grated Parmesan cheese
- 1 tbsp fresh parsley chopped
- ¼ tsp black pepper
- Optional: Fresh basil Parmesan
- Suggested Pairings: Garlic bread red wine
Instructions
- Heat oil; cook sausage for 5-7 minutes, add onion, and garlic for 3-4 minutes.
- Add tomatoes, broth, water, paste, and spices; simmer.
- Add noodles; cook for 10-12 minutes until tender.
- Mix ricotta, Parmesan, parsley, and pepper.
- Stir mozzarella into the soup; serve in bowls with ricotta and basil. Pair with garlic bread and wine.
Notes
- Break noodles for easy eating.
- Store in the fridge for 3-4 days or freeze for 2 months.
- Try a vegetarian variation.
- Pair with salad.
