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Italian Lasagna Soup Recipe

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★★★★★

4.9 from 77 reviews

This Italian Lasagna Soup is a hearty and comforting twist on the classic lasagna, combining savory Italian sausage, tender broken lasagna noodles, rich crushed tomatoes, and a medley of cheeses in a flavorful broth. Perfect for cozy dinners, it offers all the delicious layers of traditional lasagna in a warm, spoonable form.

Ingredients

Scale

Meat and Aromatics

  • 1 lb Italian sausage
  • 1/2 medium yellow onion, chopped
  • 4 garlic cloves, minced

Soup Base

  • 1 can (28 oz) crushed tomatoes
  • 4 cups beef stock
  • 1 cup water
  • 1/4 tsp Italian seasoning
  • 10 sheets dry lasagna pasta, broken into pieces
  • 1 to 2 tbsp fresh basil, torn
  • Salt and pepper, to taste

For Serving

  • Ricotta cheese
  • Grated Parmigiano-Reggiano (Parmesan cheese)
  • Shredded mozzarella cheese

Instructions

  1. Prepare the Aromatics and Brown the Sausage: In a large pot or Dutch oven, brown 1 lb of Italian sausage over medium-high heat, breaking it up with a spoon as it cooks. Once browned and cooked through, drain excess fat. Add 1/2 chopped yellow onion and cook until softened, about 4-5 minutes. Stir in 4 minced garlic cloves and cook for another minute until fragrant, creating a flavorful base for the soup.
  2. Simmer the Soup Base with Noodles: Pour in 1 can of crushed tomatoes, 4 cups beef stock, and 1 cup water into the pot. Stir to combine with the sausage and aromatics. Add 1/4 tsp Italian seasoning and bring to a rolling boil. Add broken pieces of 10 lasagna sheets, stirring occasionally to avoid sticking. Reduce heat and let simmer gently for about 15 minutes until the pasta is tender.
  3. Season and Finish the Soup: Stir in 1 to 2 tbsp of torn fresh basil. Taste and adjust seasoning with salt and pepper as needed. Keep the soup warm to allow flavors to meld before serving.
  4. Prepare for Serving and Garnish: Just before serving, spoon the soup into bowls and garnish with dollops of room temperature ricotta cheese, a generous sprinkle of grated Parmigiano-Reggiano, and shredded mozzarella cheese. The heat of the soup will soften the cheeses beautifully. Serve with crusty garlic bread for extra indulgence.

Notes

  • Breaking the lasagna noodles into smaller pieces allows them to cook evenly and makes the soup easier to eat.
  • Use fresh basil instead of dried for a bright, fresh flavor added at the end.
  • Feel free to substitute Italian sausage with ground beef or turkey for a leaner option.
  • For a vegetarian version, omit the sausage and use vegetable broth instead of beef stock.
  • Leftover soup stores well in the refrigerator up to 3 days; reheat gently to avoid overcooking the pasta.

Keywords: Italian lasagna soup, sausage soup, Italian comfort food, easy soup recipe, lasagna soup with cheese, hearty soup

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