I’m obsessed with this soup. It could be the cold weather, making me want to have it every single day of the week; but really I think I could easily eat this all year round. This is not just any run-of-the-mill soup, this soup “tastes just like lasagna.” But it’s waaaay easier to make than your traditional casserole version. It’s all done in one pot. Yay! Just break up your lasagna noodles and dump them in the same pot. Everything cooks to perfection!  It has all of your essentials to a flavored packed meal: Italian sausage, crushed tomatoes and creamy ricotta.  Oh, and don’t forget the dollop of cheese topping.  You need the dollop! (Please see recipe note for vegetarian version.)

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Lasagna Soup

Lasagna noodles simmered in tomatoes, garlic, and chicken (or vegetable) broth.  You have two choices: Italian sausage for meat lovers or garden vegetables for veggie lovers. Served with a dollop of cheese topping. "This tastes just like lasagna but in a soup".  

Servings 6

Ingredients

  • 1 pound turkey Italian Sausage* see note for Vegetarian Version
  • 1 cup diced onion
  • 2 teaspoons garlic
  • 1 28 ounce can crushed tomato
  • 1 8 ounce can tomato sauce
  • 1 teaspoon Italian seasoning
  • 3 garlic cloves minced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 4 cups low sodium chicken broth or vegetable broth (see note)
  • 6 uncooked lasagna noodles broken into 1 1/2 inch pieces (about 6-8 ounces; see Note)
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup ricotta cheese

Cheese Topping:

  • 8 ounces 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon salt

Instructions

  1. Remove the casings from the Italian sausage.

  2. In a large Dutch oven or soup pot, brown the Italian sausage and onion over medium heat. Add the garlic and cook for about 1 minute. Drain grease

  3. Stir in the crushed tomatoes, tomato sauce, chicken broth, Italian seasoning, garlic powder and onion powder. Bring mixture to a boil. Then d stir in lasagna pieces. Reduce heat to medium-low and cook for about 10 minutes or until noodles are tender. Season with salt and pepper to taste. Add the ricotta cheese.

For the Cheese Topping:

  1.  In a small bowl, mix the ricotta, Parmesan, and salt.

Recipe Notes

Serve with a dollop of the cheese topping.

Any short pasta may be substituted for the lasagna noodles.

*For my vegetarian friends, just omit the Italian sausage, and substitute 1 medium zucchini, 2 carrots and 2 stalks celery. Use vegetable broth instead of chicken broth. 

 

 

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