Description
Lasagna soup captures all the flavors of classic lasagna in a comforting and easy-to-make soup. Enjoy this hearty and delicious meal with minimal effort.
Ingredients
Scale
- 1 pound Italian sausage, removed from casing
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 1 (28 ounce) can crushed tomatoes
- 6 cups chicken broth
- 9 lasagna noodles, broken into pieces
- 1 1/2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions
- In a large pot or Dutch oven, brown the Italian sausage over medium-high heat. Drain any excess grease.
- Add the chopped onion and minced garlic to the pot and cook until softened, about 5 minutes.
- Stir in the dried oregano, dried basil, and red pepper flakes. Cook for 1 minute more.
- Pour in the crushed tomatoes and chicken broth. Bring to a boil.
- Add the broken lasagna noodles to the pot. Reduce heat and simmer for 15-20 minutes, or until the noodles are cooked through.
- In a small bowl, combine the ricotta cheese, Parmesan cheese, and parsley.
- Ladle the soup into bowls and top with a spoonful of the ricotta cheese mixture. Season with salt and pepper to taste.
Notes
- For a creamier soup, stir in a splash of heavy cream at the end.
- Add other vegetables, such as bell peppers or zucchini, for extra flavor and nutrients.
- Use ground beef or a combination of sausage and beef.
- Adjust the amount of red pepper flakes to control the spiciness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg