Lasagna Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
571 kcal
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Course
Main Course, Soup
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Cuisine
Italian
Lasagna Soup
Description
Lasagna Soup starts by boiling broken lasagna noodles until tender, which are then combined with a tomato-based broth simmered with garlic, onions, and Italian sausage. The soup incorporates crushed tomatoes and tomato sauce seasoned with Italian or Herb de Provence spices. Red pepper flakes add a gentle heat that enhances the overall flavor without overwhelming the dish.
The cooking process melds the meatiness of the sausage with the acidity of the tomatoes and the comforting starch of the noodles. Cheese is melted in at the end with mozzarella and Parmesan, adding creaminess and sharpness, while ricotta provides a smooth, mild finish that echoes traditional lasagna layers.
Served hot, this soup offers many elements of classic lasagna in a spoonable form, making it convenient but still rich and satisfying as a main meal. It can be garnished with fresh basil leaves for added aroma and color.
A noted tip suggests adjusting the simmer time from a shorter 5-10 minutes to a longer 15-20 minutes if desired, to deepen the flavor meld. The recipe also advises varying the amount of red pepper flakes for controlling the spice level.
Ingredients
- 2 tablespoons butter
- ½ yellow onion diced
- 1 tablespoon garlic minced
- 4 cups chicken broth I used low sodium
- 2 ounce can crushed tomatoes fire roasted
- 1 ounce can tomato sauce
- 1 teaspoon Italian blend seasoning OR Herbs de Provence
- 1-2 teaspoons salt to taste
- black pepper to taste, cracked
- ¼-½ teaspoon red pepper flakes crushed
- 1 pound Italian sausage ground
- 10 lasagna noodles broken into bite-size pieces
- 1 cup mozzarella cheese freshly shredded
- ½ cup Parmesan Cheese freshly shredded
- 1 cup ricotta cheese
- basil for garnish, optional, fresh
Instructions
- In a large pot, boil broken lasagna noodles for about 7 minutes until tender. Drain, set aside, and toss with bit of oil (optional) to keep them from sticking together.
- While your noodles are boiling, move on with the soup preparation. In a large stock pot, melt butter over medium high heat. Add onions and garlic and stir for 1-2 minutes until onions are translucent and garlic is fragrant.
- Stir in chicken broth, crushed tomatoes, tomato sauce, salt, pepper, and crushed red pepper flakes. Bring to a boil.
- While soup is coming to a boil, brown the Italian sausage in a skillet over medium-high heat for 5-6 minutes, breaking up with a spoon or spatula as it cooks, until no longer pink. Set aside.
- Once soup comes to a boil, reduce heat to medium and stir in sausage. Simmer for 5-10 minutes.
- Stir in noodles and reduce heat to low. Stir in mozzarella and parmesan cheeses until melted and incorporated into the soup. Taste, add salt and pepper if needed.
- Serve in bowls, each topped with a hearty dollop of ricotta cheese and some fresh basil if desired. Enjoy!
Notes
- Adjust red pepper flakes to control subtle heat; ½ teaspoon adds flavor without making the soup spicy.
- For deeper flavors, allow the soup to simmer longer, 15-20 minutes on a low boil before adding cheese and noodles.
- The soup can be made without red pepper flakes if preferred, keeping the flavor milder.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 571 kcal
% Daily Value*
| Calories | 571kcal | 29% |
| Carbohydrates | 39g | 13% |
| Protein | 31g | 62% |
| Fat | 32g | 49% |
| Saturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 94mg | 31% |
| Sodium | 1737mg | 72% |
| Potassium | 512mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 432IU | 9% |
| Vitamin C | 13mg | 14% |
| Calcium | 366mg | 37% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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