Easy Lasagna Soup
This East Lasagna Soup recipe is an incredibly delicious and hearty meal you can easily whip up in less than an hour. It has everything you love about lasagna, without all the work. This cozy soup is a huge hit, every time.
Servings: 50 min
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 7 cloves garlic, chopped
- 2 pounds Italian sausage, ground, no casings
- 1 tablespoon oregano
- ½ to 1 teaspoon crushed red pepper flakes, depending on desired heat
- 6 ounces tomato paste
- 29 ounces fire-roasted diced tomatoes, with juices
- 8 cups chicken broth, regular strength
- 1 cup parmesan cheese, freshly shredded
- 2 large bay leaves
- 12 ounces campanelle pasta, or malfada pasta
- salt, to taste
Optional Toppings:
- ricotta cheese
- parmesan cheese, freshly shredded
- 1 bunch basil leaves, freshly torn
Instructions
- In a large heavy pot, heat olive oil to medium-high heat. Once hot, add onions and garlic, stirring for 1 or 2 minutes until translucent and aromatic.
- Add ground sausage, breaking it up as you brown it; cook until no longer pink and nicely browned.
- Add oregano, red pepper flakes (start with less and add more later if needed) and tomato paste, stirring to combine mixture well for 1 minute.
- Add cans of fire roasted tomatoes with juices, chicken broth, 1 cup fresh parmesan, and bay leaves. Stir to combine well.
- Bring mixture to a boil, and immediately reduce to a low boil. Simmer uncovered for 25-30 minutes. When soup is done, taste and add salt or crushed red pepper as needed.
- Meanwhile, cook pasta in a pot of well-salted water just until al dente, according to package instructions.
- Drain pasta in a colander but do not rinse. Immediately return drained pasta back into the same pot it cooked in. Toss drizzle with enough olive oil (about 2-3 tablespoons) to prevent sticking. Cover and keep warm.
- Divide noodles into bowls and ladle soup over the noodles. Garnish each bowl with a generous spoonful of ricotta, and sprinkle with parmesan and mozzarella cheeses. Sprinkle freshly torn basil leaves on top of each bowl and serve immediately.
Notes
- Use high-quality Italian sausage for the richest flavor. Mild or spicy both work well, but spicy sausage adds a nice depth and little kick without overpowering the soup.
- Brown the sausage well before adding liquids. This step builds flavor and gives the soup a slightly caramelized, savory base that makes it taste like it’s been simmering all day.
- If you have leftovers, keep the noodles and soup separate until it's time for serving. Just rewarm and serve when ready.
- Stir a cup of freshly grated parmesan right into the soup while it simmers. It thickens the broth slightly and gives it that creamy, cheesy lasagna taste.
- While the toppings are optional, they're highly recommended. They add that perfect cheesiness and basil flavor to make it truly taste like lasagna in a bowl.
- This recipe is part of our Soup and Stew Recipes Collection.
- We love serving this Easy Lasagna Soup with crusty Rosemary Garlic Bread or Olive Garden Breadsticks.
Nutrition (per serving)
Serving: 1g | Calories: 178kcal | Carbohydrates: 7g | Protein: 10g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 20mg | Sodium: 502mg | Potassium: 168mg | Fiber: 0.1g | Sugar: 7g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 1mg