Description
A simple soup version of classic lasagna featuring sausage and pasta.
Ingredients
Scale
- 1 pound Italian sausage, casings removed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 4 cups chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces lasagna noodles, broken into bite-sized pieces
- 1 (15 ounce) container ricotta cheese
- 1/2 cup grated Parmesan cheese, plus more for topping
- 1 cup shredded mozzarella cheese
Instructions
- Brown the Italian sausage in a large pot over medium heat. Drain off any excess grease.
- Add the chopped onion to the pot and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute more.
- Pour in the crushed tomatoes, tomato sauce, and chicken broth. Add the basil, oregano, salt, and pepper. Bring the mixture to a simmer.
- Add the broken lasagna noodles to the simmering soup. Cook according to the pasta package directions, usually about 8 to 10 minutes, until the pasta is tender. Stir often to prevent sticking.
- In a small bowl, mix the ricotta cheese and 1/2 cup of Parmesan cheese together.
- Ladle the soup into bowls. Top each serving with a dollop of the ricotta mixture and a sprinkle of mozzarella and extra Parmesan cheese.
Notes
- For a thicker soup, use slightly less chicken broth.
- You can substitute ground beef or turkey for the Italian sausage.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10
- Sodium: 850
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 4
- Protein: 28
- Cholesterol: 80
Keywords: sausage lasagna soup, lasagna soup, Italian sausage, easy soup, pasta soup