This easy lasagna soup is a warming, cozy, and comforting dish that’s great for cold weather months! The recipe features tender lasagne, Italian sausage, tomato broth, and creamy ricotta. It’s all the flavors everyone loves about traditional lasagna but served in a bowl!
8ounceslasagna noodles(broken into pieces (about 10 noodles))
1poundItalian sausage(mild, ground)
1yellow onion(large, diced)
1tablespoonolive oil
2teaspoonoregano(dried)
2teaspoonbasil(dried)
4clovesgarlic(minced)
2tablespoonstomato paste
14.5ouncescrushed tomatoes(undrained)
14.5ouncesdiced tomatoes(undrained)
32ouncesbeef broth
½teaspoonsalt
½teaspoonblack pepper
1-2slicesParmesan rinds(optional)
Fresh basil(chopped (for garnish))
For the Ricotta Mixture:
8ouncesricotta
½cupParmesan cheese(freshly grated)
¼teaspoonkosher salt
black pepper
Instructions
Bring a large pot of salted water to a boil. Add the noodles and cook according to package directions. Drain; drizzle with olive oil and toss. Set aside.
Meanwhile, heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion and saute, stirring, until softened, about 3 minutes.
To the same pot, add the sausage and cook, stirring and breaking up the sausage with a wooden spoon, until the sausage is browned, about 3 minutes.
Stir in the garlic, oregano, and dried basil.
Add the tomato paste and cook, stirring, until darkened, about 2 minutes.
Add the beef broth, tomatoes, and salt and pepper. Stir to combine.
Drop in the parmesan rinds and stir. Cover the pot and simmer on low for about 30 minutes.
Make the Ricotta Mixture
While the soup simmers, make the ricotta mixture: add the ingredients to a small bowl and stir to combine.
Assemble the Soup
Stir in the cooked noodles to the soup.
Then, divide the soup among bowls. Add a dollop of ricotta to the center of each bowl and garnish with sliced basil.
Top with additional mozzarella or fresh shredded parmesan if desired.