Lasagna Soup
This hearty, one-pot lasagna soup has all the flavors of the traditional baked pasta.
Servings 6
Equipment
- 1 Large soup pot or Dutch oven
- 1 Medium bowl
Ingredients
- 8 oven-ready lasagna noodles, broken into bite sized pieces
- 1 tsp olive oil
- 1 medium onion, chopped
- 8 oz sweet Italian sausage, casing removed
- 3 cloves of garlic, minced
- 1 tsp dried oregano
- 1 ½ tbsp dried basil leaves
- 2 tbsp tomato paste
- 4 cups low-sodium chicken broth
- 1 can (15 oz) crushed or diced tomatoes
- 1 cup water
- ⅓ cup freshly graded parmesan cheese
- ¼ cup heavy cream
- 1 cup ricotta cheese, for toppings
Instructions
- In a medium bowl, cover lasagna noodle pieces with hot water and allow them to soak.
- Heat olive oil in soup pot or Dutch oven over medium-high heat. Add the onion and cook until softened, about 4 minutes.
- Add the sausage, garlic, oregano, and basil and cook until the sausage is browned, about 3 minutes. Stir and break up the sausage as it cooks.
- Add the tomato paste and cook about 2 minutes, stirring constantly.
- Add the chicken broth, tomatoes, and water. Cover and bring to a simmer. Uncover and cook until slightly reduced, about 8 minutes.
- Reduce heat to medium. Drain the noodles and stir into the soup. Stir in the parmesan cheese and heavy cream. Simmer 8-10 more minutes, or until noodles are done.
- Divide the soup among bowls. Top with ricotta cheese and serve.
Notes
Some possible additions to this recipe could be fresh spinach leaves, diced carrots, diced zucchini, or other vegetables.