The Best Lasagna Soup Recipe
User Reviews
5
The Best Lasagna Soup Recipe
Description
This soup simulates the components of lasagna by incorporating chunks of Italian sausage sautéed until cooked and broken into small pieces alongside sautéed onion and garlic. Tomato paste and crushed tomatoes create a thick, savory tomato base, enriched with broth to achieve soup consistency. Broken lasagna noodles are cooked separately to avoid overcooking before being combined at the end with half-and-half, Parmesan, and fresh basil to add richness and herbaceous freshness.
The final addition of ricotta on serving adds a creamy, cool contrast to the warm, hearty soup. The texture includes tender pasta, meaty sausage, and a smooth, slightly creamy tomato sauce. The use of dried oregano and fresh basil layers herbal notes typical of Italian cuisine.
This soup is hearty enough to serve as a main meal during colder months or any time a comforting, tomato-and-cheese-based dish is desired. It pairs well with crusty bread or a simple side salad to complement its robust flavors.
Ingredients
- 6 oz lasagna noodles broken into pieces
- 1 tbsp neutral cooking oil avocado or olive oil, generic cooking oil
- 1 onion chopped, medium
- 1 lb hot Italian sausage casings removed, or sweet Italian sausage
- 2 garlic chopped, cloves
- 1 tsp oregano dried
- 2 tbsp tomato paste
- 32 oz broth chicken or beef, low-sodium
- 15 oz crushed tomatoes with their juice, canned
- 1/2 cup basil chopped, fresh
- 1/4 cup Parmesan Cheese grated
- 1/2 cup half-and-half
- ricotta cheese for serving
Instructions
- Bring a large pot of salted water to a boil. Add the noodles and cook them for 2 minutes less than advised by the package instructions. Drain the noodles, drizzle them with oil, and set them aside.
- Place a heavy bottom pot or dutch oven over medium heat, add the sausage, and sautee until cooked through, breaking it up into small pieces with a spatula. Add the onion and cook until it’s translucent. Stir in pressed garlic and oregano and cook for 30 seconds until fragrant.
- Add tomato paste, broth, and canned tomatoes. Bring to a boil then reduce heat, partially cover, and simmer for 15 minutes.
- Keeping the heat at a simmer, add in noodles, half and half, parmesan, and basil. Simmer for a few more minutes and season to taste.
- Serve right away with a spoonful of ricotta cheese and a sprinkle of fresh basil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 491 kcal
% Daily Value*
| Calories | 491kcal | 25% |
| Carbs | 33g | |
| Protein | 21g | 42% |
| Fat | 31g | 48% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 68mg | 23% |
| Sodium | 812mg | 34% |
| Potassium | 717mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 449IU | 9% |
| Vitamin C | 11mg | 12% |
| Calcium | 137mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
