Hearty Italian Sausage Lasagna Soup
This hearty lasagna soup combines rich Italian sausage, tender lasagna noodles, and a savory tomato broth, all topped with creamy ricotta, melted mozzarella, and fresh Parmesan for a comforting meal.
Equipment
- Dutch oven or large pot
Ingredients
Main Ingredients
- 1 tbsp Olive Oil
- 1 lb Ground Italian Sausage spicy recommended
- 1 Yellow Onion large, finely chopped
- 4 cloves Garlic minced
- 28 oz Crushed Tomatoes can, high-quality
- 6 cups Chicken or Vegetable Broth low-sodium
- 2 tsp Dried Italian Seasoning
- 1/2 tsp Red Pepper Flakes optional, adjust to taste
- 1 tsp Salt or to taste
- 1/2 tsp Black Pepper or to taste
- 6-8 Lasagna Noodles sheets, broken into 1-2 inch pieces
Toppings
- 1/2 cup Ricotta Cheese full-fat
- 1/4 cup Parmesan Cheese freshly grated, plus more for serving
- 1/2 cup Mozzarella Cheese shredded, plus more for serving
- 1/4 cup Fresh Basil chopped, for garnish
Instructions
Cooking Steps
- Heat a large Dutch oven or pot over medium heat, then add olive oil and brown the ground Italian sausage, breaking it up with a spoon; drain any excess fat.
- Add the chopped onion to the pot and cook until softened for 5-7 minutes; stir in minced garlic and red pepper flakes (if using) and cook for one minute until fragrant.
- Pour in crushed tomatoes, chicken or vegetable broth, Italian seasoning, salt, and pepper; bring to a simmer, then cover and cook on low for 15-20 minutes to meld flavors.
- Add broken lasagna noodles to the simmering soup, increase heat to maintain a gentle simmer, and cook for 10-12 minutes until tender, stirring occasionally.
- Stir in the ricotta cheese, allowing it to melt and create creamy pockets in the soup.
- Ladle the hot soup into bowls and top generously with shredded mozzarella, freshly grated Parmesan, and chopped fresh basil; serve immediately.
Notes
For an extra layer of flavor, brown the Italian sausage until well-caramelized before draining the fat.