Lasagna Soup

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.

Course Soups, Stews & Chilis

Cuisine Italian

Keyword baked pasta, comfort food, fall recipe, lasagna, winter recipe

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 245

Author Laurie McNamara

Equipment

Lodge EC7OD13 Enameled Cast Iron Oval Dutch Oven, 7-Quart, Oyster White

Ingredients

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

FOR SERVING:

6 tablespoons ricotta cheese
parsley minced, for garnish
basil leaves torn, for garnish

US Customary - Metric

Instructions

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.

Notes

May substitute the chianti wine with more chicken broth or water.

Nutrition