Description

This cozy lasagna soup brings all the classic flavors of lasagna—zesty Italian sausage, rich tomato broth, and gooey cheese—into a comforting, one-pot meal. Creamy ricotta and parmesan add a luscious finish, making it a family favorite for chilly nights or easy weeknight dinners.

Ingredients

Scale

1 lb Italian sausage (mild or hot, casings removed)
1 large onion, diced
4 cloves garlic, minced
1 bell pepper, chopped (red or green)
1 (28 oz) can crushed tomatoes
1 (15 oz) can tomato sauce
4 cups low-sodium chicken broth
2 tsp dried basil
1 tsp dried oregano
1/2 tsp dried thyme
1/4 tsp crushed red pepper flakes (optional)
Salt & pepper, to taste
8 oz lasagna noodles, broken into bite-sized pieces
1 cup ricotta cheese (whole milk)
1/2 cup grated parmesan cheese
2 cups shredded mozzarella cheese
Chopped fresh parsley or basil, for garnish

Instructions

Add Italian sausage to a large pot over medium heat. Break it up with a spoon and cook for 5-7 minutes until browned and no longer pink. Drain excess fat if needed, leaving some for flavor.
Add diced onion, chopped bell pepper, and minced garlic. Sauté for about 5 minutes until vegetables are softened and onion is translucent.
Pour in crushed tomatoes, tomato sauce, and chicken broth. Add dried basil, oregano, thyme, and red pepper flakes. Stir well and season with salt and pepper.
Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes to let flavors meld. Add more broth if soup thickens too much.
Stir in broken lasagna noodles. Simmer uncovered for 10-12 minutes, stirring occasionally, until noodles are tender but not mushy.
While noodles cook, combine ricotta and parmesan in a small bowl. Stir until smooth.
Taste soup and adjust seasoning. Add more broth for a thinner consistency or simmer longer for a thicker soup.
Ladle soup into bowls. Top each serving with a spoonful of ricotta-parmesan mixture and a sprinkle of shredded mozzarella. Garnish with fresh parsley or basil.

Notes

For gluten-free, use brown rice lasagna noodles. Dairy-free ricotta and mozzarella can be substituted for a lactose-friendly version. Add spinach or kale for extra greens. If making ahead, store soup base separately and add noodles and cheese when reheating. Taste and adjust seasoning as sausage and tomato products vary in saltiness.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Cuisine: Italian-American

Nutrition

Serving Size: About 2 cups per serving
Calories: 420
Sugar: 8
Sodium: 950
Fat: 18
Saturated Fat: 8
Carbohydrates: 38
Fiber: 4
Protein: 24

Keywords: lasagna soup, Paula Deen, Italian sausage, ricotta, one-pot, comfort food, easy dinner, cozy soup, mozzarella, tomato broth