Lasagna Soup Recipe
Introduction
Lasagna soup captures all the comforting flavors of classic lasagna in a warm, hearty bowl. This easy recipe layers Italian sausage, tender fennel, and broken lasagna noodles in a savory tomato broth. It’s perfect for chilly evenings when you want lasagna without the fuss.
Ingredients
- 1 tbsp. extra-virgin olive oil, plus more for drizzling
- 12 oz. sweet Italian sausage, casings removed
- 1 large fennel bulb (about 10 oz.), cored, finely chopped
- 1 medium yellow onion, finely chopped
- Kosher salt
- Freshly ground black pepper
- 1 tbsp. tomato paste
- 1 tbsp. Italian seasoning
- 1 Parmesan rind
- 1 (28-oz.) can pureed tomatoes
- 4 cups low-sodium chicken broth
- 3/4 cup water
- 6 oz. wavy lasagna sheets (about 7), broken in half
- 1 cup ricotta
- 2 oz. Parmesan, finely grated (about 1 cup)
- Fresh basil, for serving
Instructions
- Step 1: In a large pot over medium-high heat, heat the olive oil. Add the sausage and cook, breaking it up with a spoon, until browned, about 6 to 8 minutes. Use a slotted spoon to transfer the sausage to a paper towel-lined plate. Reserve 2 tablespoons of the fat in the pot and discard the rest.
- Step 2: Reduce heat to medium. In the same pot, add the fennel and onion. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are soft and beginning to brown, about 8 to 10 minutes.
- Step 3: Stir in the tomato paste and Italian seasoning, cooking until very fragrant, about 1 minute. Add the Parmesan rind, pureed tomatoes, chicken broth, water, and the reserved sausage. Bring to a simmer, then cover and cook for 15 minutes.
- Step 4: Add the broken lasagna noodles to the pot. Continue to simmer, uncovered and stirring occasionally, until the noodles are al dente, about 8 to 10 minutes. Season with salt and pepper to taste.
- Step 5: In a small bowl, combine the ricotta, grated Parmesan, 1/4 teaspoon salt, and a pinch of pepper.
- Step 6: Ladle the soup into bowls. Top each serving with the cheese mixture and fresh basil. Drizzle with extra-virgin olive oil before serving.
Tips & Variations
- Use mild or spicy Italian sausage depending on your heat preference.
- For a vegetarian version, substitute sausage with sautéed mushrooms and use vegetable broth.
- If you can’t find fennel bulb, replace it with celery for a similar crunch.
- For added richness, stir in a splash of heavy cream just before serving.
- Break the lasagna noodles into manageable pieces to cook evenly and fit easily into bowls.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, stirring occasionally. If the soup thickens too much, add a splash of water or broth to loosen it before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried herbs instead of Italian seasoning?
Yes, a mix of dried basil, oregano, thyme, and rosemary works well as a substitute for Italian seasoning.
How do I prevent the noodles from getting mushy?
Add the broken lasagna noodles later in the cooking process and cook just until al dente. Avoid overcooking and stirring too vigorously to keep them intact.
PrintLasagna Soup Recipe
This hearty and comforting Lasagna Soup brings the rich flavors of classic lasagna into a warm, delicious soup form. Featuring Italian sausage, fennel, tomato, and lasagna noodles in a savory broth, this recipe is topped with a creamy ricotta and Parmesan mixture and fresh basil for a satisfying meal perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Main Ingredients
- 1 tbsp. extra-virgin olive oil, plus more for drizzling
- 12 oz. sweet Italian sausage, casings removed
- 1 large fennel bulb (about 10 oz.), cored, finely chopped
- 1 medium yellow onion, finely chopped
- Kosher salt
- Freshly ground black pepper
- 1 tbsp. tomato paste
- 1 tbsp. Italian seasoning
- 1 Parmesan rind
- 1 (28-oz.) can pureed tomatoes
- 4 cups low-sodium chicken broth
- 3/4 cup water
- 6 oz. wavy lasagna sheets (about 7), broken in half
Cheese Topping
- 1 cup ricotta
- 2 oz. Parmesan, finely grated (about 1 cup)
- Fresh basil, for serving
Instructions
- Brown the Sausage: In a large pot over medium-high heat, heat 1 tablespoon of olive oil. Add the sweet Italian sausage, breaking it up with a spoon, and cook until browned, about 6 to 8 minutes. Use a slotted spoon to transfer the sausage to a paper towel-lined plate and set aside. Reserve 2 tablespoons of the rendered fat in the pot and discard the rest.
- Sauté Aromatics: Reduce the heat to medium. In the same pot, add the chopped fennel bulb and yellow onion. Season with 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Cook, stirring occasionally, until the vegetables are soft and starting to brown, about 8 to 10 minutes.
- Build Flavor: Stir in 1 tablespoon tomato paste and 1 tablespoon Italian seasoning. Cook this mixture, stirring frequently, until very fragrant, about 1 minute. Then add the Parmesan rind, the pureed tomatoes, chicken broth, water, and the reserved browned sausage back into the pot. Bring everything to a simmer, cover, and cook for 15 minutes to develop flavors.
- Cook Noodles: Add the broken lasagna noodles to the simmering soup. Continue to simmer uncovered, stirring occasionally, until the noodles are al dente, about 8 to 10 minutes. Adjust the seasoning with salt and freshly ground black pepper to taste.
- Prepare Cheese Mixture: In a small bowl, combine the ricotta cheese, finely grated Parmesan, 1/4 teaspoon kosher salt, and a pinch of freshly ground black pepper. Mix well to create a creamy topping.
- Serve: Ladle the hot soup into bowls. Top each serving with a generous spoonful of the ricotta and Parmesan cheese mixture and garnish with fresh basil leaves. Drizzle a bit of extra-virgin olive oil over the top for added richness and flavor. Serve immediately.
Notes
- You can substitute spicy Italian sausage if you prefer a spicier soup.
- For a vegetarian version, omit the sausage and use vegetable broth instead of chicken broth.
- If you can’t find fennel bulb, you can substitute with celery, though it will slightly change the flavor.
- To save time, use store-bought pureed tomatoes or crushed tomatoes blended until smooth.
- Leftover soup can be refrigerated for up to 3 days; reheat gently to avoid overcooking noodles.
- Adding fresh basil just before serving preserves its flavor and color.
Keywords: lasagna soup, Italian soup, comfort food, sausage soup, ricotta topping
