Easy Lasagna Soup with Sausage and Ricotta
User Reviews
5
Easy Lasagna Soup with Sausage and Ricotta
Description
This recipe starts by sautéing onions, garlic, and Italian sausage to build a flavorful base. A blend of chicken broth, diced and crushed tomatoes, tomato paste, and dried herbs simmers to develop depth. Broken lasagna noodles cook separately and are added toward the end along with baby spinach and heavy cream, enriching the broth.
The soup is served topped with a blend of ricotta, mozzarella, Parmesan cheeses, and chopped fresh basil, mimicking the creamy cheese layer in traditional lasagna. The textures range from tender noodles and meat to vibrant spinach with a creamy, cheesy finish.
It suits cooler weather or when a comforting Italian-inspired meal is desired without the time needed for baked lasagna. Leftovers can be refrigerated up to three days and reheated gently. Variations include substituting lean ground beef or turkey for sausage or omitting heavy cream for a lighter version.
Ingredients
- 1 tablespoon extra virgin olive oil
- ½ yellow onion diced
- 2 garlic minced, cloves
- 1 pound hot Italian sausage casings removed, or sweet Italian sausage
- 4 cups chicken broth or vegetable broth
- 14.5 ounce diced tomatoes (1 can)
- 14.5 ounce crushed tomatoes (1 can)
- 2 tablespoons tomato paste
- 1 teaspoon basil dried
- 1 teaspoon oregano dried
- 1/2 teaspoon thyme dried
- 1/2 teaspoon parsley dried
- 1/4 teaspoon rosemary dried
- 8 lasagna noodles broken into 2-inch long pieces
- 3 ounces baby spinach
- 1/4 cup heavy cream
- 8 ounces ricotta cheese
- 1 cup mozzarella cheese shredded
- 1/3 cup Parmesan Cheese finely shredded
- 3 tablespoons basil freshly chopped
Instructions
- In a large saucepan over medium-high heat, sauté olive oil, onions and garlic until soft, about 1 to 2 minutes. Add sausage and stir to break up. Cook until browned, about 5 minutes. Drain fat from sausage, as desired. Add chicken or vegetable broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, thyme, parsley and rosemary. Bring to a boil, then reduce heat to medium-low, cover and simmer for 20 minutes.
- Meanwhile, cook lasagna noodles according to the directions on package. Add cooked pasta, spinach and heavy cream to soup. Stir until combined then remove from heat.
- In a medium bowl, stir together ricotta cheese, mozzarella cheese, parmesan cheese and fresh basil. Serve soup in bowls and top with a scoop of the cheese mixture. Enjoy!
Notes
- You can substitute lean ground beef or turkey for sausage to adjust flavor or fat content.
- Omitting the heavy cream results in a lighter soup variation.
- Italian seasoning blends can replace individual dried herbs for convenience.
- Store leftovers in an airtight container for up to 3 days in the refrigerator.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 492 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 492kcal | 25% |
| Carbohydrates | 31g | 10% |
| Protein | 22g | 44% |
| Fat | 31g | 48% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 82mg | 27% |
| Sodium | 1206mg | 50% |
| Potassium | 708mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1634IU | 33% |
| Vitamin C | 24mg | 27% |
| Calcium | 260mg | 26% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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