Lasagna Soup
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Lasagna soup is the perfect dish for cozy nights when you’re craving comfort food with a twist. Imagine the heartiness of traditional lasagna, transformed into a warm, flavorful bowl of soup. This recipe has become a favorite in my household, especially when time is tight but we still want something filling and delicious. It’s a delightful combination of Italian sausage, cheesy goodness, and savory broth, making it ideal for weeknight dinners or a gathering of friends. Plus, it’s a fun way to enjoy the classic lasagna flavors without all the fuss of layering—who wouldn’t want to dig into that?
Why You’ll Love This Dish
One of the standout features of this lasagna soup is just how easy it is to make. With simple ingredients, you’ll find it a budget-friendly option that the whole family will love. It strikes the perfect balance: warm and comforting yet quick enough for busy weeknights. You can whip it up in about 30 minutes, and the result is nothing short of delightful—a rich, savory soup brimming with Italian flavors.
"This lasagna soup has become my go-to dinner recipe. It’s so rich and satisfying that even my picky kids can’t resist! Plus, I love how I can make it in under 30 minutes." – A Happy Home Cook
Preparing Lasagna Soup
Making this lasagna soup is a breeze! The process starts with cooking the sausage and onions, followed by the addition of flavorful broth and tomatoes. You’ll then stir in broken lasagna noodles and finish with a creamy ricotta topping. This simple step-by-step process makes it easy to follow, even for beginner cooks.
What You’ll Need
Gathering the right ingredients is the first step to success. Here’s what you’ll need to create this delicious soup:
- 1 pound ground Italian sausage
- 1 cup diced onion
- 3 cloves garlic (minced)
- 32 ounces chicken stock
- 24 ounces jarred marinara sauce (or use my homemade sauce recipe here on my blog!)
- 15 ounces crushed tomatoes
- 2 tablespoons prepared pesto sauce (plus more for garnish)
- 1 teaspoon black pepper (divided)
- 1/2 teaspoon kosher salt
- 8 lasagna noodles (broken into bite-sized pieces)
- 15 ounces ricotta cheese
- 1 cup shredded mozzarella cheese
- Grated parmesan cheese (for garnish)
Feel free to customize or substitute any of the ingredients based on what you have at home or dietary preferences.
Step-by-Step Instructions
Baking a delicious lasagna soup is really quite simple. Follow these easy steps to create a family-pleasing dish:
- In a Dutch oven over medium-high heat, brown and crumble the ground sausage and diced onion until the sausage is no longer pink and the onions are translucent—about 10 minutes.
- Add the minced garlic and cook for 30 seconds until fragrant. Drain off any excess fat.
- Pour in the chicken stock and scrape any browned bits from the bottom of the pan for extra flavor.
- Stir in the marinara sauce, crushed tomatoes, pesto, half of the black pepper, and kosher salt. Mix well and bring to a simmer. Let it simmer uncovered for 20 minutes, stirring occasionally.
- While the soup is simmering, break the lasagna noodles into bite-sized pieces and cook them according to the instructions on the box, stirring frequently to prevent sticking. Once cooked, drain and rinse with cold water.
- In a medium bowl, mix the ricotta cheese, shredded mozzarella, and the remaining 1/2 teaspoon of black pepper until combined.
- To serve, ladle the soup into bowls and stir in the cooked noodles. Top with a generous dollop of the ricotta mixture, a drizzle of pesto if desired, and a sprinkle of grated parmesan cheese.
- Sit back, relax, and enjoy this comforting bowl of goodness!
Best Ways to Enjoy It
Lasagna soup can be enjoyed in various ways. For a complete meal, serve it with a side of garlic bread or a fresh green salad. Sprinkle extra parmesan on top for that restaurant-worthy finish. If you want to take it up a notch, consider pairing it with a robust red wine to complement the rich flavors.
How to Store & Freeze
Storing this lasagna soup is easy! Store leftovers in an airtight container in the fridge for up to 3 days. To freeze, let the soup cool completely before transferring it to a freezer-safe container. It can be frozen for up to 2 months. When reheating, be sure to heat it thoroughly on the stove or in the microwave, adding a splash of water or broth if it’s become too thick.
Helpful Cooking Tips
As you embark on your lasagna soup-making journey, keep these tips in mind:
- For added depth, use a mix of sausage and ground beef.
- Fresh herbs, such as basil or oregano, can elevate the dish.
- If you prefer a vegetarian version, substitute the sausage with sautéed mushrooms and use vegetable broth.
Creative Twists
Feel free to experiment with variations! Consider adding spinach or kale for extra greens, or swap out the regular ricotta for a flavored version like garlic and herb. You can even throw in roasted red peppers for a little sweetness. The beauty of this recipe is its adaptability—make it your own!
FAQs
1. How long does this recipe take to prepare?
The total preparation and cooking time for this lasagna soup is about 30-40 minutes.
2. Can I use different types of meat?
Absolutely! You can substitute the ground Italian sausage with ground turkey or beef as per your preference.
3. How can I adjust this recipe for dietary restrictions?
To make it gluten-free, use gluten-free lasagna noodles and ensure the rest of your ingredients are gluten-free as well. For a dairy-free option, you can try nut-based cheeses or silken tofu blended to mimic ricotta.
This lasagna soup is not only a time-saver but also a flavorful hug in a bowl. It’s sure to become a staple in your dinner rotation, loved by both kids and adults alike! Enjoy every savory spoonful!
Lasagna Soup
Ingredients
Method
- In a Dutch oven over medium-high heat, brown and crumble the ground sausage and diced onion until the sausage is no longer pink and the onions are translucent—about 10 minutes.
- Add the minced garlic and cook for 30 seconds until fragrant. Drain off any excess fat.
- Pour in the chicken stock and scrape any browned bits from the bottom of the pan for extra flavor.
- Stir in the marinara sauce, crushed tomatoes, pesto, half of the black pepper, and kosher salt. Mix well and bring to a simmer. Let it simmer uncovered for 20 minutes, stirring occasionally.
- While the soup is simmering, break the lasagna noodles into bite-sized pieces and cook them according to the instructions on the box, stirring frequently to prevent sticking. Once cooked, drain and rinse with cold water.
- In a medium bowl, mix the ricotta cheese, shredded mozzarella, and the remaining 1/2 teaspoon of black pepper until combined.
- To serve, ladle the soup into bowls and stir in the cooked noodles. Top with a generous dollop of the ricotta mixture, a drizzle of pesto if desired, and a sprinkle of grated parmesan cheese.
