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Lasagna Soup

A cozy, comforting soup that combines the classic flavors of lasagna into a delicious and hearty meal, perfect for busy weeknights or chilly days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

Soup Base
  • 2 Tbsp olive oil For cooking the sausage.
  • 1 lb sweet Italian sausage, casings removed Can substitute with ground turkey or chicken for a leaner version.
  • 3 cloves garlic, finely chopped
  • 1 small onion, finely chopped
  • 1/2 cup dry white wine Can be omitted if desired.
  • 1 can (14.5 oz) 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 red pepper flakes Adjust to taste.
  • 6 lasagna noodles, broken into 1- to 2-inch pieces
  • 4 cups baby spinach
  • 1/4 cup fresh basil, chopped
Cheese Mixture
  • 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
For Serving
  • Italian bread For serving.

Method
 

Make the Soup
  1. Heat the olive oil in a large Dutch oven over medium heat.
  2. Crumble in the sausage and cook, breaking it up with a wooden spoon, until lightly browned, about 3 minutes.
  3. Add the garlic and onion, cooking until softened, about 3 to 4 minutes.
  4. Pour in the wine, bring to a simmer, and cook until reduced and syrupy, 2 to 3 minutes.
  5. Add the hand-crushed tomatoes, chicken broth, and 3 cups of water to the pot. Bring to a simmer over medium heat.
  6. Stir in the oregano, salt, and red pepper flakes. Cook until slightly thickened, about 7 minutes.
  7. Add the broken lasagna noodles and cook until just al dente, 6 to 7 minutes.
  8. Stir in the spinach and basil, cooking until the spinach is wilted, about 3 minutes. Adjust salt if needed.
Make the Ricotta Dumplings
  1. In a small bowl, combine the ricotta, parmesan, basil, salt, and a few grinds of pepper.
Serve
  1. Ladle the soup into bowls and dollop two tablespoons of the ricotta mixture on top.
  2. Sprinkle with additional grated parmesan and serve with Italian bread.

Notes

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.