Best Lasagna Soup Recipe
This lasagna soup recipe offers all the comforting flavors of classic lasagna in a spoonable, soul-warming format. It's a one-pot meal that skips the fussy layers and baking time, making it a simple and satisfying weeknight dinner.
Equipment
- Large pot or Dutch oven
- Spoon
- Knife
- Cutting board
- Garlic press
- Small bowl
- Measuring cups and spoons
- Ladle
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage sweet or hot
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 2 cups chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 9 lasagna noodles, broken into bite-sized pieces
- 8 ounces ricotta cheese
- ¼ cup grated Parmesan cheese
- 1 eg g
- 1 tablespoon chopped fresh parsley
- Pinch of salt
- Fresh basil leaves optional, for garnish
- Extra grated Parmesan cheese optional, for garnish
- Red pepper flakes optional, for garnish
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add the chopped onion and minced garlic to the pot and cook until softened, about 5 minutes.
- Pour in the crushed tomatoes, tomato sauce, beef broth, and chicken broth. Stir in the dried oregano, dried basil, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes to allow the flavors to meld.
- Add the broken lasagna noodles to the soup. Simmer for another 10-12 minutes, or until the noodles are tender. Stir occasionally to prevent sticking.
- While the noodles are cooking, prepare the ricotta mixture. In a small bowl, combine the ricotta cheese, Parmesan cheese, egg, parsley, and a pinch of salt. Mix well.
- Once the noodles are cooked, gently drop spoonfuls of the ricotta mixture into the soup.
- Serve hot, garnished with fresh basil leaves and extra Parmesan cheese, if desired. A sprinkle of red pepper flakes adds a nice kick!
Notes
For a vegetarian version, omit the sausage and use vegetable broth. Add chopped vegetables like zucchini, bell peppers, or mushrooms. To add heat, incorporate a pinch of red pepper flakes or use hot Italian sausage. Soup can be stored in the refrigerator for 3-4 days or frozen for 2-3 months. It tastes even better the next day as the flavors meld.