Easy Lasagna Soup Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6
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Calories
496 kcal
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Course
Soup
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Cuisine
Italian-American Fussion
Easy Lasagna Soup Recipe
Description
This soup starts by browning Italian sausage for a flavorful base, then cooking onion and garlic until softened. Crushed tomatoes, beef broth, water, and Italian seasoning create a rich sauce that simmers with broken lasagna noodles until tender. Fresh basil is stirred in at the end to brighten the flavors.
The breaking up of lasagna noodles ensures smaller pasta pieces that are easier to eat in soup form. Topping each bowl with dollops of ricotta and generous amounts of shredded mozzarella and Parmesan adds the creamy, cheesy elements that define traditional lasagna. The soup soaks up the broth quickly, making it best served fresh and piping hot.
This recipe serves about six with reasonable portion sizes, and leftovers can be rejuvenated with added broth. Optional toppings allow customization, and serving the soup alongside garlic bread or a salad makes a complete and satisfying meal.
This recipe serves about 6, or 4 for very hungry servings, especially with bread or salad.Toppings are optional and can be adjusted by preference for ricotta, mozzarella, and Parmesan amounts.The soup tends to absorb broth quickly, so add extra broth to leftover portions when reheating.This recipe appears in the Salt & Lavender: Everyday Essentials hardcover cookbook, chapter 5.
Ingredients
- 1 pound Italian sausage
- 1/2 medium onion chopped
- 4 cloves garlic minced
- 1 (28 ounce) can crushed tomatoes
- 4 cups beef broth
- 1 cup water
- 1/4 teaspoon Italian seasoning
- 10 uncooked lasagna noodles broken into smaller pieces
- 1-2 tablespoons basil torn fresh
- salt to taste
- black pepper to taste
- ricotta use any/all/none to taste, toppings, grated/parmesan, shredded/mozzarella
- Parmesan Cheese
- mozzarella
Instructions
- Add the sausage meat to a large soup pot (take sausage meat out of casings if using whole sausages). Brown the sausage for 5 minutes, over medium-high heat, breaking it up with your spoon as you go along. If there's a lot of excess fat, drain it.
- Add the onion and garlic, and continue cooking for 4-5 minutes.
- Stir in the crushed tomatoes, beef broth, water, Italian seasoning, and lasagna noodles. Increase the heat to high and bring the soup to a boil.
- Reduce the heat so it's gently boiling, and let it simmer (covered, with the lid slightly ajar) for about 15 minutes or until the pasta is tender. I stir it a few times just to ensure the pasta isn't sticking to the bottom of the pot.
- While the soup's cooking, prep your toppings.
- Stir in the basil and season with salt & pepper as needed. Dish the soup up and top each bowl with a dollop of ricotta and a small handful of mozzarella and parmesan (go as easy or generous as you want).
Notes
- This recipe serves about 6, or 4 for very hungry servings, especially with bread or salad.
- Toppings are optional and can be adjusted by preference for ricotta, mozzarella, and Parmesan amounts.
- The soup tends to absorb broth quickly, so add extra broth to leftover portions when reheating.
- This recipe appears in the Salt & Lavender: Everyday Essentials hardcover cookbook, chapter 5.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 496 kcal
% Daily Value*
| Calories | 496kcal | 25% |
| Carbohydrates | 47g | 16% |
| Protein | 21g | 42% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 57mg | 19% |
| Sodium | 1328mg | 55% |
| Potassium | 791mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 302IU | 6% |
| Vitamin C | 15mg | 17% |
| Calcium | 89mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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