why make this recipe
Lasagna Soup is a delightful twist on the traditional lasagna. It combines all the great flavors of lasagna into a cozy, comforting soup. This recipe is perfect for busy weeknights or chilly days when you want a warm meal that’s easy to prepare. The blend of savory sausage, rich tomatoes, and fresh spinach creates a delicious broth, while the ricotta dumplings add a creamy touch that makes every bite satisfying. It’s a hearty dish that can please a crowd, making it an ideal choice for family gatherings or casual dinners with friends.
how to make Lasagna Soup
Ingredients
- 2 Tbsp olive oil
- 1 lb sweet Italian sausage, casings removed
- 3 garlic cloves, finely chopped
- 1 small onion, finely chopped
- 1/2 cup dry white wine
- 1 (14.5 oz) can whole plum tomatoes, crushed by hand
- 2 cups low-sodium chicken broth
- 1 tsp dried oregano
- 1/2 tsp kosher salt, plus more to taste
- Pinch of red pepper flakes
- 6 lasagna noodles, broken into 1- to 2-inch pieces
- 4 cups baby spinach
- 1/4 cup fresh basil, chopped
- Italian bread, for serving
- 1 cup fresh ricotta cheese
- 1/2 cup freshly grated parmesan cheese, plus more for topping
- 1/4 cup fresh basil, chopped
- 1/4 tsp kosher salt
- Black pepper, to taste
Directions
- Make the soup: Heat the olive oil in a large Dutch oven over medium heat. Crumble in the sausage and cook, breaking it up with a wooden spoon, until lightly browned, about 3 minutes.
- Add the garlic and onion, cooking until softened, about 3 to 4 minutes.
- Pour in the wine, bring to a simmer, and cook until reduced and syrupy, 2 to 3 minutes.
- Add the hand-crushed tomatoes, chicken broth, and 3 cups of water to the pot. Bring to a simmer over medium heat.
- Stir in the oregano, salt, and red pepper flakes. Cook until slightly thickened, about 7 minutes.
- Add the broken lasagna noodles and cook until just al dente, 6 to 7 minutes.
- Stir in the spinach and basil, cooking until the spinach is wilted, about 3 minutes. Adjust salt if needed.
- Make the ricotta dumplings: In a small bowl, combine the ricotta, parmesan, basil, salt, and a few grinds of pepper.
- Ladle the soup into bowls and dollop two tablespoons of the ricotta mixture on top.
- Sprinkle with additional grated parmesan and serve with Italian bread.
how to serve Lasagna Soup
Serve Lasagna Soup hot, topped with the creamy ricotta dumplings and extra parmesan cheese if desired. Pair it with slices of Italian bread for dipping and enjoy this hearty meal with family or friends.
how to store Lasagna Soup
To store Lasagna Soup, let it cool completely. Transfer it to an airtight container and refrigerate for up to 3 days. When reheating, you may need to add a little water or broth to adjust the consistency.
tips to make Lasagna Soup
- Use fresh ingredients for the best flavor, especially the herbs.
- Adjust the amount of red pepper flakes according to your spice preference.
- If you want a vegetarian version, you can use mushrooms or lentils instead of sausage.
variation
You can customize your Lasagna Soup by adding different vegetables like bell peppers or zucchini. You could also substitute ground turkey or chicken for the sausage if you prefer a leaner option.
FAQs
1. Can I make Lasagna Soup ahead of time?
Yes, you can make it ahead of time. Just store it in the fridge for up to 3 days or freeze it for longer storage.
2. Can I freeze Lasagna Soup?
Absolutely! Just make sure it is cooled completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months.
3. What can I serve with Lasagna Soup?
Italian bread, garlic bread, or a simple salad make great side dishes with Lasagna Soup. Enjoy it with your favorite dipping bread!
Lasagna Soup
Ingredients
Method
- Heat the olive oil in a large Dutch oven over medium heat.
- Crumble in the sausage and cook, breaking it up with a wooden spoon, until lightly browned, about 3 minutes.
- Add the garlic and onion, cooking until softened, about 3 to 4 minutes.
- Pour in the wine, bring to a simmer, and cook until reduced and syrupy, 2 to 3 minutes.
- Add the hand-crushed tomatoes, chicken broth, and 3 cups of water to the pot. Bring to a simmer over medium heat.
- Stir in the oregano, salt, and red pepper flakes. Cook until slightly thickened, about 7 minutes.
- Add the broken lasagna noodles and cook until just al dente, 6 to 7 minutes.
- Stir in the spinach and basil, cooking until the spinach is wilted, about 3 minutes. Adjust salt if needed.
- In a small bowl, combine the ricotta, parmesan, basil, salt, and a few grinds of pepper.
- Ladle the soup into bowls and dollop two tablespoons of the ricotta mixture on top.
- Sprinkle with additional grated parmesan and serve with Italian bread.