Description
This Homemade Lasagna Soup combines the rich flavors of traditional lasagna into a comforting and hearty soup. Featuring Italian sausage, lasagna pasta, and a creamy three-cheese topping, this recipe is perfect for a cozy family meal.
Ingredients
Scale
Soup Ingredients
- 2 pounds ground Italian sausage
- 1 medium white onion, diced
- 5 teaspoons minced garlic (about 5 cloves)
- 4 cups beef broth
- 1 (15 ounce) can tomato sauce
- 2 (15 ounce) cans diced tomatoes
- 1 tablespoon Italian seasoning
- 1 teaspoon black pepper
- 2 bay leaves
- 1/2 pound lasagna pasta, broken into pieces (about 2 cups)
Cheese Topping
- 16 ounces ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 tablespoon Italian seasoning
Instructions
- Cook the sausage: Heat a large pot over medium-high heat. Add 2 pounds ground Italian sausage and cook, breaking it into small pieces, until browned, about 10 minutes. Drain excess grease, then return the pot to medium-high heat.
- Sauté onion and garlic: Add the diced onion and cook until softened and translucent, about 7 minutes. Stir in 5 teaspoons minced garlic and cook for 2 minutes, until fragrant.
- Add liquids and spices: Stir in 4 cups beef broth, 1 can tomato sauce, and 2 cans diced tomatoes. Add 1 tablespoon Italian seasoning, 1 teaspoon black pepper, and 2 bay leaves. Stir to combine. Increase heat to high and bring the mixture to a simmer.
- Simmer the soup: Reduce heat to medium-low and let the soup gently simmer for 20 minutes, stirring occasionally.
- Cook the pasta: Break 1/2 pound lasagna pasta into bite-size pieces (1 to 2 inches). Stir them into the soup and cook for 15 minutes, or until noodles are al dente. Remove pot from heat and discard bay leaves.
- Prepare cheese topping: While noodles cook, in a medium bowl combine 16 ounces ricotta cheese, 1 cup shredded mozzarella, 1 cup grated Parmesan, and 1 tablespoon Italian seasoning. Mix well.
- Serve: Ladle the soup into bowls and top each serving with a generous spoonful of the cheese mixture. Serve immediately and enjoy.
Notes
- If the pasta absorbs too much liquid, add more beef broth as needed to reach desired consistency.
- You can substitute lasagna pasta with other bite-size pasta such as bow tie or penne.
- For a spicier soup, consider adding crushed red pepper flakes during the sauté of onion and garlic.
- Leftover soup can be stored in the refrigerator for up to 3 days; stir well before reheating.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 65 mg
