With its tomato broth base, lasagna noodles, Italian sausage, and cheesy topping, lasagna soup tastes just like your favorite hearty lasagna, in soup form.
RELATED: Chicken Alfredo Pizza | Learn Recipe 2023
TABLE OF CONTENTS
●Igredients
●Instructions
●Serve
Ingredients
●Kosher salt
●8 ounces lasagna noodles, broken into bite-sized pieces (see recipe note)
●1 tablespoon extra-virgin olive oil
●1 pound bulk Italian sausage or links, casings removed
●1 yellow onion, chopped
●3 cloves garlic, chopped
●2 tablespoons tomato paste
●1 teaspoon dried basil
●1 teaspoon dried oregano
●1/4 teaspoon crushed red pepper flakes
●4 cups low-sodium chicken broth
●1 (15-ounces) can crushed tomatoes
●1/2 cup whole milk ricotta cheese
●1/4 cup grated Parmesan cheese
●Dash freshly ground black pepper
●1/2 cup shredded whole milk mozzarella cheese (about 2 ounces)
●6-8 fresh basil leaves, torn
Method
1.Cook the noodles:
Bring a large pot of salted water to a boil. Cook the broken lasagna noodles according to the package directions. Drain, rinse the noodles with cold water (this will stop the cooking process and prevent the pasta from sticking together), then set aside.
2.Brown the sausage:
While the pasta is cooking, heat the olive oil in a large (at least 4 quart) Dutch oven or heavy-bottomed pot over medium-high heat. Add the sausage, breaking it up with a wooden spoon. Cook until the sausage is mostly browned, 5 to 7 minutes.
3.Add the aromatics, tomato paste, and seasonings:
Add the onion and garlic to the sausage. Cook, stirring occasionally, until the aromatics are softened, 5 to 7 minutes. Add the tomato paste, dried basil, dried oregano, and crushed red pepper and cook, stirring, until the tomato paste darkens, about 2 minutes.
4.Add the broth, tomatoes, and water:
Add the chicken broth, crushed tomatoes, and 1 cup of water and bring the soup to a boil, uncovered. Skim any film that may rise to the surface from the sausage. Reduce the heat and simmer, uncovered, for 15 minutes.
5.Mix the ricotta and Parmesan:
While the soup simmers, combine the ricotta and Parmesan in a medium bowl. Season with 1/8 teaspoon kosher salt and a dash of black pepper.
6.Assemble the soup and serve:
Add about 1 cup of cooked pasta to each individual serving bowl. Taste the soup and season with salt and/or pepper if it needs it. Ladle soup into each serving bowl, over the pasta (the heat from the soup will warm the noodles to serving temperature). Top each bowl with mozzarella cheese, the ricotta mixture, and torn basil.
Store the cooked noodles and soup in separate airtight containers in the refrigerator for 3 to 5 days.