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Lasagna Soup

Cozy Up with Delicious Lasagna Soup That's Easy to Make

Lasagna Soup combines the comforting essence of traditional lasagna into a delightful, easy-to-make bowl of warmth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Extra Light Olive Oil Can substitute with another cooking oil.
  • 1 medium Yellow Onion Chopped.
  • 4 cloves Garlic Minced.
  • 1 pound Hot Italian Sausage Can substitute with mild Italian or turkey sausage.
  • 2 tablespoons Tomato Paste Can replace with canned tomatoes.
  • 1 tablespoon Italian Seasoning A homemade mix may be used.
  • 1 cup Chianti Wine Can substitute with low-sodium chicken broth.
  • 24 ounces Marinara Sauce Choose a high-quality jarred sauce or homemade.
  • 4 cups Low-Sodium Chicken Broth Can use vegetable broth for a vegetarian version.
  • 1 cup Water Adjust consistency.
For the Noodles
  • 12 ounces Reginetti or Broken Lasagna Noodles Can substitute with any pasta that cooks al dente.
For Creaminess
  • 1/2 cup Parmesan Cheese Grated.
  • 1 cup Heavy Cream Can substitute with half-and-half.
For Seasoning
  • 1 teaspoon Kosher Salt Adjust to taste.
  • 1 cup Ricotta Cheese For topping.
For Garnish
  • Parsley Fresh herbs for garnish.
  • Basil Fresh herbs for garnish.

Equipment

  • Dutch oven
  • large pot
  • Wooden spatula

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a rolling boil. Add the lasagna noodles and cook until al dente, about 8-10 minutes. Drain and set aside.
  2. Heat olive oil in a Dutch oven over medium heat. Add chopped onion and minced garlic, sautéing for 5-8 minutes until golden.
  3. Add hot Italian sausage, breaking apart, and cook for about 10 minutes until browned.
  4. Stir in tomato paste and Italian seasoning, cooking for another minute until fragrant.
  5. Pour in Chianti wine and reduce for a couple of minutes. Add marinara sauce, chicken broth, and water, then cover and simmer for 10 minutes.
  6. Fold in the drained pasta with Parmesan cheese and heavy cream, warming over low heat for about 5 minutes.
  7. Ladle into bowls, topping with ricotta cheese and fresh parsley and basil.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 8gVitamin A: 500IUVitamin C: 10mgCalcium: 300mgIron: 3mg

Notes

Simmer longer for depth of flavor. Be cautious with salt. Fresh herbs enhance flavor.

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