Lasagna soup is the perfect Italian pasta staple in the most delicious bowl form. So quick, so easy, and made with simple ingredients that come together in just 30 minutes!
Prep Time: 10 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 30 minutesminutes
Servings:6servings
Ingredients
2tablespoonsbutter
½yellow onion, diced
1tablespoonminced garlic
4cupschicken broth, I used low sodium
215-ounce canfire roasted crushed tomatoes
115-ounce cantomato sauce
1teaspoonItalian blend seasoning , OR Herbs de Provence
1-2 teaspoonssalt, to taste
cracked black pepper , to taste
¼-½teaspooncrushed red pepper flakes
1poundground Italian sausage
10lasagna noodles, broken into bite-size pieces
1cupfreshly shredded mozzarella cheese
½cup freshly shredded parmesan cheese
1cupricotta cheese
fresh basil , for garnish, optional
Instructions
In a large pot, boil broken lasagna noodles for about 7 minutes until tender. Drain, set aside, and toss with bit of oil (optional) to keep them from sticking together.
While your noodles are boiling, move on with the soup preparation. In a large stock pot, melt butter over medium high heat. Add onions and garlic and stir for 1-2 minutes until onions are translucent and garlic is fragrant.
Stir in chicken broth, crushed tomatoes, tomato sauce, salt, pepper, and crushed red pepper flakes. Bring to a boil.
While soup is coming to a boil, brown the Italian sausage in a skillet over medium-high heat for 5-6 minutes, breaking up with a spoon or spatula as it cooks, until no longer pink. Set aside.
Once soup comes to a boil, reduce heat to medium and stir in sausage. Simmer for 5-10 minutes.
Stir in noodles and reduce heat to low. Stir in mozzarella and parmesan cheeses until melted and incorporated into the soup. Taste, add salt and pepper if needed.
Serve in bowls, each topped with a hearty dollop of ricotta cheese and some fresh basil if desired. Enjoy!
Notes
About the red pepper flakes: I love the very subtle heat and flavor boost that 1/2 teaspoon crushed red pepper flakes gives to this soup! If you're hesitant you can scale it back to 1/4 teaspoon - I promise this won't make the soup spicy, it just elevates the flavor - trust me! All that being said, you can absolutely make this delicious soup without any red pepper flakes if you don't have them on hand. Flavor tip: This recipe is written to be a quick, 30-minute dinner option. If you have the time, in step five you can reduce the heat to a high simmer and cook for 15-20 minutes to meld flavors even more.