Lasagna Soup Recipe

This Lasagna Soup Recipe is a hearty and cheesy recipe, which is made with sweet Italian sausage and fresh ricotta cheese. It’s the perfect weeknight dinner, ready in about 35 minutes.

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Lasagna Soup Ingredients

For the Soup:

• 2 Tbsp. olive oil
• 1 lb. sweet Italian sausage, casings removed
• 3 garlic cloves, finely chopped
• 1 small onion, finely chopped
• 1/2 cup dry white wine
• 1 14.5-oz. can whole plum tomatoes, crushed by hand
• 2 cups low-sodium chicken broth
• 1 tsp. dried oregano
• 1/2 tsp. kosher salt, plus more to taste
• Pinch of red pepper flakes
• 6 lasagna noodles, broken into 1- to 2-inch pieces
• 4 cups baby spinach
• 1/4 cup fresh basil, chopped
• Italian bread, for serving

For the Ricotta Dumplings:

• 1 cup fresh ricotta cheese
• 1/2 cup freshly grated parmesan cheese, plus more for topping
• 1/4 cup fresh basil, shopped
• 1/4 tsp. kosher salt
• Black pepper, to taste

How To Make Lasagna Soup

1. Brown the sausage and aromatics: Heat the olive oil in a large Dutch oven over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until lightly browned, about 3 minutes. Add the garlic and onion and cook for another 3-4 minutes until softened.
2. Build the soup base: Pour in the wine, bring it to a simmer, and cook for 2-3 minutes until it has reduced. Add the crushed tomatoes, chicken broth, and 3 cups of water. Stir in the oregano, salt, and red pepper flakes. Bring to a simmer and cook for about 7 minutes until slightly thickened.
3. Cook the noodles and finish: Add the broken lasagna noodles to the soup and cook for 6-7 minutes, until just al dente. Stir in the spinach and basil and cook for about 3 minutes, until the spinach is wilted.
4. Mix the ricotta and serve: While the soup finishes, stir together the ricotta, parmesan, basil, salt, and pepper in a small bowl. Ladle the hot soup into bowls and top with generous dollops of the ricotta mixture.

Recipe Tips

• How to make it extra creamy? For an even creamier soup, you can stir a few spoonfuls of the ricotta mixture directly into the entire pot of soup at the end, in addition to topping individual bowls.
• Can I use a different kind of meat? Yes, you can easily substitute the Italian sausage with ground beef, ground turkey, or even a plant-based ground meat substitute.
• How to prevent soggy noodles? If you plan on having leftovers, the noodles will absorb the broth. To prevent this, you can cook the lasagna noodles separately and add them to each bowl just before serving.
• Can I make this ahead of time? Yes. Prepare the soup base without the noodles. When you’re ready to serve, bring the soup back to a simmer and then cook the noodles in it fresh. The ricotta mixture can also be made a day in advance.

What To Serve With Lasagna Soup

This hearty soup is a meal in a bowl, but it’s even better with a side for dipping.

• Cheesy garlic bread or breadsticks
• A simple Caesar salad with croutons
• A side of roasted broccoli

How To Store Lasagna Soup

• Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Note that the noodles will continue to absorb the broth and soften.
• Freeze: For best results, freeze the soup base without the noodles or ricotta. Let it cool completely and store in a freezer-safe container for up to 3 months. Cook fresh noodles when you reheat the soup.

Lasagna Soup Nutrition Facts

• Serving Size: 1 bowl
• Calories: 550 kcal
• Fat: 30g
• Carbohydrates: 35g
• Protein: 28g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Taco Soup Recipe
• Hamburger Soup Recipe
• Creamy Tortellini Soup Recipe