Lasagna Soup

Everything you love about lasagna, now in a bowl! Creamy, cheesy, and packed with Italian sausage, this soup is the ultimate comfort food.

Servings: 4–6

Prep Time: 10 minutes

Cook Time: 25–30 minutes

Total Time: 35–40 minutes

Ingredients:

8 oz lasagna noodles, broken into pieces (about 10 noodles)

1 tbsp extra-virgin olive oil, plus more for drizzling

1 medium onion, finely chopped

1 lb Italian sausage (mild or spicy), casings removed

3 cloves garlic, minced

1 tsp dried oregano

2 tbsp tomato paste

4 cups low-sodium chicken broth

1 (15 oz) can crushed tomatoes

2 tsp dried basil

⅓ cup grated Parmesan cheese, plus extra for serving

¼ cup heavy cream

Salt and freshly cracked black pepper, to taste

Optional garnish:  dollop of ricotta cheese, fresh basil or parsley

Instructions:

Bring a large pot of salted water to a boil. Add the broken lasagna noodles and cook until al dente, according to package instructions. Drain and drizzle lightly with olive oil to prevent sticking. Set aside.

In a large Dutch oven or heavy-bottomed pot, heat 1 tbsp olive oil over medium-high heat. Add the chopped onion and cook until softened, about 4 minutes.

Add the sausage, garlic, and oregano. Cook, breaking up the sausage with a wooden spoon, until browned and fragrant, about 4–5 minutes.

Stir in the tomato paste and cook for 2–3 minutes until it darkens slightly and develops richness.

Add the chicken broth, crushed tomatoes, and 1 cup of water. Bring to a simmer, then cook uncovered for 10 minutes, allowing the sauce to reduce slightly. Season with salt and pepper to taste.

Add the cooked noodles to the sauce, along with the dried basil, Parmesan cheese, and heavy cream. Stir to combine and simmer for 2–3 minutes until the sauce is creamy and clings to the noodles.

Spoon into bowls and, if desired, top each serving with a dollop of ricotta cheese for extra creaminess. Garnish with additional Parmesan and fresh basil or parsley. Serve immediately.