Lasagna Soup
User Reviews
5
Lasagna Soup
Description
This Lasagna Soup recipe starts by browning Italian sausage with onions and garlic, which adds a rich, savory base. Tomato paste and diced San Marzano tomatoes blend with chicken broth, oregano, red pepper flakes, and bay leaves to form a flavorful broth reminiscent of lasagna sauce. The soup simmers to combine these components before fusilli pasta is added near the end of cooking so it remains tender yet firm. Fresh basil added just before serving brings a bright herbal note.
The serving is finished with a mixture of shredded mozzarella, ricotta, and Parmesan cheeses, enhancing richness and creating a creamy texture in each bowl. A sizeable scoop of ricotta in each individual serving adds a creamy contrast to the tomato-meat broth. This soup captures the essence of lasagna without baking, making it easier and faster to enjoy.
It can be adapted for convenience using an Instant Pot or slow cooker, which allows the flavors to develop deeply over time. The soup also freezes well if pasta and cheese are omitted before freezing, providing a practical way to preserve leftovers. When serving, freshly cooked pasta is added along with the cheeses to maintain texture and flavor.
Ingredients
- 2 teaspoons olive oil
- 1 onion finely diced
- 4 garlic crushed and/or chopped, cloves
- 1 pound Italian sausage ground
- 2 teaspoons oregano
- 1/2 teaspoon red pepper flakes
- 6 ounces tomato paste
- 28 ounces diced tomatoes (San Marzano)
- 6 cups chicken broth
- 2 bay leaf
- 8 ounces fusilli or rotini pasta
- 1/2 cup basil fresh
- 2 cups mozzarella cheese shredded
- 1 cup ricotta cheese
- 1/2 cup Parmesan Cheese
- salt
- black pepper
Instructions
- Sauté onions and fresh garlic in olive oil in a skillet. Add sausage/ground beef mix and brown.
- In a stock pot, combine oregano, red pepper flakes, tomato paste, diced tomatoes, chicken broth and bay leaves. Don't add the pasta and basil yet.
- Drain any excess fat drippings from the meat and add the meat to the soup. Bring the soup to a boil and then simmer for at least an hour, then add the pasta about 15-20 minutes before serving. When the pasta is done add the basil.
- Mix the cheeses, salt, and pepper together in a small serving bowl.
- When the soup is served in individual bowls, add a large scoop of ricotta (at least 2 tablespoons) into each bowl. Serve immediately.
Notes
- Freeze the soup without pasta or cheese for best texture preservation.
- Use an Instant Pot on high pressure for 30 minutes, adding pasta and cheese afterward.
- Alternatively, prepare in a slow cooker by cooking ingredients except pasta and cheese for 3-5 hours, adding pasta and cheese just before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 525 kcal
% Daily Value*
| Calories | 525kcal | 26% |
| Carbohydrates | 34g | 11% |
| Protein | 26g | 52% |
| Fat | 32g | 49% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 85mg | 28% |
| Sodium | 1544mg | 64% |
| Potassium | 846mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 940IU | 19% |
| Vitamin C | 29mg | 32% |
| Calcium | 361mg | 36% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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