Lasagna Soup
A comforting and hearty soup that captures the classic flavors of lasagna in a delicious, easy-to-prepare format.
Ingredients
Soup Base Ingredients
- 1 Tablespoon olive oil
- 1 cup chopped onion
- 2 teaspoons minced garlic
- 1 pound mild Italian sausage, casings removed
- 32 ounces chicken stock
- 30 ounces petite diced tomatoes with juice
- 6 ounces tomato paste
- 1 teaspoon ground oregano
- 1/2 teaspoon Italian seasoning
- 2-3 Tablespoons freshly chopped basil
- 8 uncooked lasagna noodles, broken into bite-sized pieces
- 1/2 cup grated parmesan cheese
- 1 cup shredded mozzarella cheese (optional)
- Kosher salt & pepper to taste
- Ricotta cheese for serving
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat. Once hot, add the chopped onion and cook for 2-3 minutes until translucent.
- Stir in the minced garlic and let it cook for an additional minute.
- Add the Italian sausage to the pot and cook until browned, breaking it up as it cooks. Drain excess grease.
- Pour in the chicken stock, diced tomatoes with juice, and tomato paste. Stir until well combined.
- Sprinkle in the ground oregano, Italian seasoning, and freshly chopped basil. Bring to a gentle boil.
- Add the broken lasagna noodles and cook for about 8-10 minutes, or until tender but still slightly firm.
- Stir in the grated parmesan cheese and, if using, the shredded mozzarella cheese. Season with kosher salt and pepper to taste.
- Ladle the soup into bowls and top with a spoonful of ricotta cheese and additional fresh basil if desired.
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Notes
For a crockpot version, brown the sausage and cook the onions ahead of time. Combine all ingredients except the noodles and cheese in the crockpot, then cook on low for 7-8 hours or high for 3-4 hours. Add noodles in the last 15-20 minutes.