Description
This cozy lasagna soup with Italian sausage is a quick and easy fall dinner that captures all the flavors of classic lasagna without the layering and baking. Ready in about 40 minutes, it’s a comforting, crowd-pleasing meal perfect for crisp evenings.
Ingredients
Scale
- 1 pound Italian sausage, casings removed
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 28 oz can crushed tomatoes
- 2 tablespoons tomato paste
- 4 cups low-sodium chicken broth
- 8–10 lasagna noodles, broken into 2-inch pieces
- 1 cup ricotta cheese (for serving)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh parsley or basil for garnish
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a wooden spoon. Let it brown without stirring for 1-2 minutes, then continue cooking until browned and crispy in spots, about 6-8 minutes. Transfer sausage to a plate with a slotted spoon, leaving fat and browned bits in the pot.
- Reduce heat to medium. Add diced onion to the pot and cook, scraping up browned bits, until soft and translucent, about 4-5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
- Stir in tomato paste and cook for 1 minute, stirring constantly. Add crushed tomatoes, chicken broth, dried oregano, dried basil, red pepper flakes (if using), and a pinch of salt and pepper. Bring to a boil, then reduce to a simmer.
- Break lasagna noodles into 2-inch pieces and add to the simmering broth. Cook according to package directions, about 10-12 minutes, stirring occasionally, until tender but not mushy.
- Stir the browned sausage back into the pot. Simmer for 5 more minutes to blend flavors. Taste and adjust salt and pepper.
- While soup finishes, mix ricotta with a pinch of salt, pepper, and a drizzle of olive oil. Shred mozzarella and grate Parmesan if needed.
- Ladle soup into bowls or mugs. Top with a spoonful of ricotta, sprinkle with mozzarella and Parmesan, and garnish with fresh parsley or basil. Serve immediately with crusty bread.
Notes
For best results, brown the sausage well to develop deep flavor. Cook noodles just until al dente if planning leftovers, as they continue to absorb liquid. Bring ricotta to room temperature for better melting. Season in layers for optimal taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 1.5 cu
- Calories: 500
- Sugar: 9
- Sodium: 1000
- Fat: 24
- Saturated Fat: 9
- Carbohydrates: 38
- Fiber: 5
- Protein: 30
Keywords: lasagna soup, Italian sausage soup, fall soup, easy dinner, comfort food, one-pot meal