Hearty One-Pot Lasagna Soup
All the comforting, rich flavors of traditional baked lasagna transformed into an easy weeknight soup. Tender broken lasagna noodles simmer in a robust tomato-meat broth, finished with a luscious dollop of seasoned ricotta and melted mozzarella.
Ingredients
- •1 lb Italian sausage (sweet or mild, casings removed)
- •1 piece yellow onion (finely diced)
- •4 piece garlic (cloves, minced)
- •2 tbsp tomato paste
- •28 oz crushed tomatoes (canned)
- •4 cup chicken broth (low sodium)
- •1.5 tsp Italian seasoning (dried)
- •0.25 tsp red pepper flakes (optional, for gentle heat)
- •8 piece lasagna noodles (sheets, broken into bite-sized pieces)
- •0.75 cup ricotta cheese (whole milk)
- •1 cup mozzarella cheese (shredded)
- •0.5 cup Parmesan cheese (finely grated, divided)
- •0.25 cup fresh basil (chiffonade or chopped, for garnish)
- •1 tbsp olive oil
- •to taste to taste salt and freshly cracked black pepper
Instructions
- 1.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the Italian sausage and diced onion, breaking up the meat with a wooden spoon, until the sausage is browned and the onion is translucent.
Time: 7 min - 2.
Stir in minced garlic, tomato paste, Italian seasoning, and red pepper flakes. Cook for about 1 to 2 minutes until fragrant and the tomato paste darkens slightly.
Time: 2 min - 3.
Pour in the crushed tomatoes and chicken broth. Bring the mixture to a rolling boil over high heat, then season lightly with salt and black pepper.
Time: 5 min - 4.
Add the broken lasagna noodles to the boiling soup. Reduce heat to medium-low to maintain a gentle simmer and cook uncovered, stirring occasionally to prevent noodles from sticking, until the pasta is al dente.
Time: 12 min - 5.
While the noodles cook, prepare the cheese topping by stirring together ricotta cheese, half of the grated Parmesan, a pinch of salt, and freshly cracked black pepper in a small bowl.
Time: 3 min - 6.
Ladle the hot soup into deep bowls. Top each serving with a generous dollop of the seasoned ricotta mixture, a sprinkle of shredded mozzarella, remaining Parmesan, and fresh basil.
Time: 2 min
Tips
- 💡If you anticipate leftovers, cook the broken lasagna noodles separately in salted water and add them to individual bowls before ladling the hot soup over top so they don't absorb all the broth overnight.
- 💡For extra richness, substitute half of the Italian sausage with lean ground beef or ground pork.
- 💡Swirl the cheese dollop directly into the steaming broth right before eating to create a creamy, luxurious tomato sauce texture.
Recipe from TheCookbook.ai
Created by Anonymous Creator