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Lasagna Soup Recipe

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★★★★★

4.7 from 110 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://thefoodrecipe.com/lasagna-soup-recipe/