Lasagna Soup
Lasagna soup is the perfect way to enjoy all the flavors of lasagna in a cozy, comforting bowl. It’s got everything you love—savory Italian sausage, rich tomato sauce, tender pasta, and melty cheese—all simmered together for a hearty meal that’s perfect any time of year.
Servings 8
Calories 326kcal
Ingredients
- 1 tbsp extra virgin olive oil
- 4 Italian sausages mild or hot, casings removed
- 2 sweet onions chopped
- 4 cloves garlic minced
- 2 tsp oregano
- 1 tsp red pepper flakes
- ¼ tsp salt
- 2 tbsp tomato paste
- 1 can diced tomatoes 28 oz can
- 6 cups chicken broth
- 2 bay leaves
- 1 cup fusilli pasta or any other kind of curly pasta, uncooked
- 2 tbsp fresh basil chopped
- 1 cup ricotta cheese
- 1 cup mozzarella cheese shredded
- salt and pepper to taste
Instructions
- Add the oil to a large pot over medium heat. Add in sausage and break it up with a wooden spoon so it’s not in big chunks. Cook for about 5 to 7 minutes until it’s no longer pink. Drain the excess fat.
- Add onions and cook for about 7 minutes until softened. Add in the garlic, oregano, salt and red pepper flakes and cook an additional minute.
- Stir in tomato paste and continue to cook for another minute.
- Add in tomatoes with the juices, chicken broth and bay leaves and bring to a boil. Reduce heat to minimum and cover and simmer for about 30 minutes.
- Increase the heat to medium-high and add in uncooked pasta and cook for about 10 minutes or until pasta is desired tenderness. Remove from heat and take out the bay leaves.
- Stir in the fresh basil and season with salt and pepper.
- To serve, add a dollop of ricotta to each individual bowl. Top with the soup and then sprinkle mozzarella cheese on top.
Nutrition
Serving: 1g | Calories: 326kcal | Carbohydrates: 23g | Protein: 18g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 11g | Cholesterol: 46mg | Sodium: 1230mg | Fiber: 2g | Sugar: 7g
