Cozy up with a bowl of Lasagna Soup! Everything you love about lasagna, like Italian sausage, ricotta and marinara in one comforting bowl of soup! Serve with torn bread or breadsticks. This recipes serves 6 to 8.
The weather has taken a sudden dip into the low 50’s and I’m here for it.
It’s why September is my favorite month. I can get away with wearing cozy sweaters, light fall scented candles and eat a different soup every night of the week. For example I’ve already made 4 soups and have so many more planned. Hope you don’t mind.
Needless to say, this lasagna soup is incredible. It’s hard to pick what I love most (Italian sausage and ricotta 😂) because every bite is delicious. And with so much going on it still easily falls under the easy soup category. And if that doesn’t convince you, it’s a soup you can enjoy a glass of wine with.
In my book that’s a win-win situation.
To Make This Lasagna Soup You Will Need:
- olive oil
- yellow onion
- hot Italian sausage
- tomato paste
- Italian seasoning
- low-sodium chicken broth
- parmesan cheese
- heavy cream
- reginetti pasta or broke lasagna noodles
- kosher salt
- ricotta cheese, for serving
- fresh parsley or basil, for serving
First things first, bring a large pot of salted water to a boil.
Meanwhile, in a dutch oven add; 2 teaspoons olive oil plus 1 medium chopped onion, and 2 cloves minced garlic with a pinch of kosher salt.
Next add in 8 ounces hot italian sausage.
Use a wooden spatula to break up the sausage and cook until browned and no longer pink.
Next, add in 2 tablespoons tomato paste and 1-1/2 teaspoons Italian seasoning.
Stir and cook for 1 minute.
Pour in 1/4 cup chianti wine. If you don’t drink wine, you can use chicken broth or water even.
Scrape any browned bits from the bottom of the pot.
Add in 3 cups marinara.
1 quart (4 cups) low-sodium chicken broth and 2 cups water.
Stir, cover and bring to a simmer. Once at a low bubble, uncover and cook 10 to 15 minutes.
This is when I suggest dropping the pasta in to the waiting pot of boiling water.
For lasagna soup I use 8 ounces reginetti pasta but broken lasagna noodles would work great too.
Once the soup has simmered, add in 1/3 freshly grated parmesan cheese and 1/4 cup heavy cream.
Stir and once the pasta has cooked and is al dente, drain and add it in as well.
Ladle soup into bowls and top with a spoonful of ricotta and freshly grated parmesan. Garnish with minced parsley and basil – I like using smaller basil leaves, but that’s just me.
Ta-da! Lasagna in soup form! The contrast in texture between the italian sausage, pasta and ricotta is SO so good! So much flavor with very little effort.
That’s my kind of recipe.
Normally I serve this with ciabatta breadsticks but torn crusty loaf of Italian bread would also be lovely.
- 2 teaspoons extra light olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 8 ounces hot Italian sausage
- 2 tablespoons tomato paste
- 1½ teaspoons [Italian seasoning]
- 1/4 cup chianti wine, see notes
- 3 cups [marinara]
- 4 cups low-sodium chicken broth
- 2 cups water
- 8 ounces reginetti, or broken lasagna noodles may be substituted
- 1/3 cup parmesan cheese, grated fresh
- 1/4 cup heavy cream
- 1½ teaspoons kosher salt, or to taste
- 6 tablespoons ricotta cheese
- parsley, minced, for garnish
- basil leaves, torn, for garnish
- Bring a large pot of salted water to boil.
- Meanwhile, add olive oil, onion and garlic with a pinch of salt into a dutch oven. Saute over medium to medium-low heat until the onion is tender and translucent. About 5 to 8 minutes.
- Add in the italian sausage and, using a wooden spoon, crumble and cook until browned. About 10 minutes.
- Next, stir in tomato paste and italian seasoning. Stir and cook 1 minute.
- Pour in the chianti wine, and stir and cook until reduced. Then pour in marinara, broth and 2 cups water. Cover and bring to a simmer.
- Meanwhile, cook pasta according to package directions.
- Once at the soup is at low boil, uncover and simmer for 10 minutes or until pasta is cooked to al dente.
- Drain the pasta and add to the soup along with parmesan cheese and heavy cream. Season with kosher salt and freshly ground black pepper.
- Stir and keep warm over low heat.
- Divide soup among bowls and top with a dollop of ricotta cheese, freshly grated parmesan, minced parsley and basil leaves.
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