Description
This Homemade Lasagna Soup combines all the comforting flavors of classic lasagna in a warm, hearty soup. Ground Italian sausage, rich tomato broth, tender lasagna pasta, and a creamy cheese topping make this dish a perfect cozy meal for any night.
Ingredients
Scale
Soup Ingredients
- 2 pounds ground Italian sausage
- 1 medium white onion, diced
- 5 teaspoons minced garlic (about 5 cloves)
- 4 cups beef broth
- 1 (15 ounce) can tomato sauce
- 2 (15 ounce) cans diced tomatoes
- 1 tablespoon Italian seasoning
- 1 teaspoon black pepper
- 2 bay leaves
- 1/2 pound lasagna pasta, broken into 1 to 2 inch pieces (about 2 cups)
Cheese Topping
- 16 ounces ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 tablespoon Italian seasoning
Instructions
- Cook the sausage: Heat a large pot over medium-high heat. Add 2 pounds of ground Italian sausage and cook, breaking it into small pieces, until browned, about 8 to 10 minutes. Drain excess grease, then return the pot to medium-high heat.
- Sauté the onion and garlic: Add the diced onion and cook until softened and translucent, approximately 5 to 7 minutes. Stir in 5 teaspoons minced garlic and cook for 1 to 2 minutes more until fragrant.
- Add liquids and seasonings: Stir in 4 cups beef broth, 1 can (15 ounces) tomato sauce, and 2 cans (15 ounces each) diced tomatoes. Add 1 tablespoon Italian seasoning, 1 teaspoon black pepper, and 2 bay leaves. Stir well to combine. Increase the heat to high and bring the mixture to a simmer.
- Simmer the soup: Once simmering, reduce heat to medium-low and let the soup gently simmer for 20 minutes, stirring occasionally to meld flavors.
- Cook the pasta: Break the lasagna pasta into bite-size pieces (1 to 2 inches) and stir into the soup. Cook for an additional 15 minutes until the noodles are tender but still slightly firm to the bite (al dente). Remove the pot from the heat and discard the bay leaves.
- Prepare cheese topping: While the noodles cook, combine 16 ounces ricotta cheese, 1 cup shredded mozzarella cheese, 1 cup grated Parmesan cheese, and 1 tablespoon Italian seasoning in a medium bowl. Mix until well combined.
- Serve: Ladle the hot soup into bowls and top each serving with a generous spoonful of the cheese mixture. Serve immediately and enjoy the comforting flavors.
Notes
- If the pasta absorbs too much liquid and the soup thickens excessively, add more beef broth as needed to reach your desired consistency.
- You can substitute the broken lasagna pasta with other bite-size pasta shapes like bow tie or penne if preferred.
- For a milder sausage flavor, use sweet Italian sausage instead of spicy.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- To make it lower in fat, substitute ricotta cheese with part-skim versions and reduce the amount of sausage or use lean ground turkey instead.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 65 mg
