Name: Lasagna Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 Tbsp. extra-virgin olive oil, plus more for drizzling; 12 oz. sweet Italian sausage, casings removed; 1 large fennel bulb (about 10 oz.), cored, finely chopped; 1 medium yellow onion, finely chopped; Kosher salt; Freshly ground black pepper; 1 Tbsp. tomato paste; 1 Tbsp. Italian seasoning; 1 Parmesan rind; 1 (28-oz.) can pureed tomatoes; 4 cups low-sodium chicken broth; 3/4 cup water; 6 oz. wavy lasagna sheets (about 7), broken in half; 1 cup ricotta; 2 oz. Parmesan, finely grated (about 1 cup); Fresh basil, for serving

Ingredients

1 Tbsp. extra-virgin olive oil, plus more for drizzling

12 oz. sweet Italian sausage, casings removed

1 large fennel bulb (about 10 oz.), cored, finely chopped

1 medium yellow onion, finely chopped

Kosher salt

Freshly ground black pepper

1 Tbsp. tomato paste

1 Tbsp. Italian seasoning

1 Parmesan rind

1 (28-oz.) can pureed tomatoes

4 cups low-sodium chicken broth

3/4 cup water

6 oz. wavy lasagna sheets (about 7), broken in half

1 cup ricotta

2 oz. Parmesan, finely grated (about 1 cup)

Fresh basil, for serving

Instructions

Step 1: In a large pot over medium-high heat, heat the olive oil. Add the sausage and cook, breaking it up with a spoon, until browned, about 6 to 8 minutes. Using a slotted spoon, transfer the sausage to a paper towel-lined plate. Reserve 2 tablespoons of fat in the pot and discard the remaining fat.

Step 2: Reduce the heat to medium. In the same pot, add the fennel and onion; season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables soften and begin to brown, about 8 to 10 minutes. Stir in the tomato paste and Italian seasoning and cook until fragrant, about 1 minute. Add the Parmesan rind, pureed tomatoes, chicken broth, water, and reserved sausage. Bring to a simmer, cover, and cook for 15 minutes.

Step 3: Add the broken lasagna noodles to the pot. Continue to simmer uncovered, stirring occasionally, until the noodles are al dente, about 8 to 10 minutes. Season with salt and pepper to taste.

Step 4: In a small bowl, combine the ricotta, grated Parmesan, 1/4 teaspoon salt, and a pinch of pepper. Mix well.

Step 5: Ladle the soup into bowls and top each serving with the cheese mixture and fresh basil. Drizzle with extra olive oil before serving.

Tips & Variations

For a vegetarian version, swap the sausage for mushrooms or plant-based sausage and use vegetable broth instead of chicken broth.

Break the lasagna noodles into smaller pieces for easier eating and quicker cooking.

Adding a pinch of crushed red pepper flakes in Step 2 adds a subtle heat that complements the sausage.

If you don’t have a Parmesan rind, you can add extra Parmesan cheese but skip it during simmering.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or water to loosen the soup if it has thickened. For longer storage, freeze the soup without the cheese topping for up to 2 months and add fresh ricotta and basil after reheating.

FAQs

Can I use other types of pasta instead of lasagna sheets?

Yes, short pasta like penne, rigatoni, or broken spaghetti works well too. Just adjust the cooking time so the pasta is tender but not mushy.

What can I substitute if I don’t have a fennel bulb?

You can substitute with an equal amount of diced celery or omit it altogether. Fennel adds a subtle anise flavor but is not essential to the overall dish.