Easy Lasagna Soup Recipe
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0.0
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Unrated
-
Prep Time
20 mins
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Cook Time
20 mins
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Servings
50 min
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Calories
178 kcal
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Course
Main Course, Dinner
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Cuisine
Italian-American Fussion
Easy Lasagna Soup Recipe
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This Lasagna Soup Recipe is an incredibly delicious and hearty meal you can easily whip up in less than an hour. It has everything you love about lasagna, without all the work. This cozy soup is a huge hit, every time.
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Ingredients
- 2 TB extra virgin olive oil
- 1 large onion chopped
- 7 cloves garlic chopped
- 2 lbs Italian sausage ground, no casings
- 1 TB oregano
- ½ to 1 tsp crushed red pepper flakes depending on desired heat
- 6 oz pure tomato paste
- Two 14.5 oz each cans fire-roasted diced tomatoes, with juices
- 8 cups chicken broth regular strength
- 1 cup Parmesan Cheese freshly shredded
- 2 large bay leaves
- 12 oz campanelle pasta or malfada pasta
- salt to taste
- toppings highly recommended: Ricotta cheese, freshly shredded parmesan cheese, shredded mozzarella cheese, 1 bunch of freshly torn basil leaves
Instructions
- In a large heavy pot, heat olive oil to medium-high heat. Once hot, add onions and garlic, stirring for 1 or 2 minutes until translucent and aromatic. Add ground sausage, breaking it up as you brown it; cook until no longer pink and nicely browned. Add oregano, red pepper flakes (start with less and add more later if needed) and tomato paste, stirring to combine mixture well for 1 minute.
- Add cans of fire roasted tomatoes with juices, chicken broth, 1 cup fresh parmesan, and bay leaves. Stir to combine well. Bring mixture to a boil, and immediately reduce to a low boil. Simmer uncovered for 25-30 minutes. When soup is done, taste and add salt or crushed red pepper as needed.
- Meanwhile, cook pasta in a pot of well-salted water just until al dente, according to package instructions. Drain pasta in a colander but do not rinse. Immediately return drained pasta back into the same pot it cooked in. Generously drizzle with enough olive oil to prevent sticking (I use about 2 TB oil.) Cover and keep noodles warm until soup is done simmering.
- Divide noodles into bowls and ladle soup over the noodles. Garnish each bowl with a generous spoonful of ricotta, and sprinkle with parmesan and mozzarella cheeses. Sprinkle freshly torn basil leaves on top of each bowl and serve immediately.
Notes
- If you have leftovers, keep the noodles and soup separate until it's time for serving. Just rewarm and serve when ready.
- If you enjoyed this recipe, please come back and give it a rating ❤️
Nutrition Information
Show Details
Serving
1g
Calories
178kcal
(9%)
Carbohydrates
7g
(2%)
Protein
10g
(20%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Cholesterol
20mg
(7%)
Sodium
502mg
(21%)
Potassium
168mg
(5%)
Fiber
0.1g
(0%)
Sugar
7g
(14%)
Vitamin A
18IU
(0%)
Vitamin C
1mg
(1%)
Calcium
100mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 50min
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 178kcal | 9% |
| Carbohydrates | 7g | 2% |
| Protein | 10g | 20% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 20mg | 7% |
| Sodium | 502mg | 21% |
| Potassium | 168mg | 4% |
| Fiber | 0.1g | 0% |
| Sugar | 7g | 14% |
| Vitamin A | 18IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 100mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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