Description
This comforting Lasagna Soup combines all the flavors of classic lasagna in a warm, hearty bowl of soup. Featuring sweet Italian sausage, tender fennel and onion, rich tomato broth, and broken lasagna noodles, it’s topped with a creamy ricotta and Parmesan cheese mixture and fresh basil for a cozy Italian-inspired meal perfect for any day.
Ingredients
Scale
Soup Base
- 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
Noodles
- 6 oz. wavy lasagna sheets (about 7), broken in half
Cheese Mixture & Garnish
- 1 cup ricotta
- 2 oz. Parmesan, finely grated (about 1 cup)
- Fresh basil, for serving
Instructions
- Cook the Sausage: Heat 1 tablespoon of extra-virgin olive oil in a large pot over medium-high heat. Add the sweet Italian sausage, breaking it up with a spoon, and cook until browned, about 6 to 8 minutes. Use a slotted spoon to transfer the cooked sausage onto a paper towel-lined plate. Reserve 2 tablespoons of the fat left in the pot and discard the rest.
- Sauté Aromatics: Reduce the heat to medium. In the same pot, add the finely chopped fennel and onion. Season with 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Cook, stirring occasionally, until the vegetables soften and begin to brown, about 8 to 10 minutes. Add the tomato paste and Italian seasoning, cooking and stirring until fragrant, roughly 1 minute.
- Simmer the Broth: Add the Parmesan rind, pureed tomatoes, low-sodium chicken broth, water, and the reserved cooked sausage back into the pot. Bring the mixture to a simmer. Cover the pot and cook for about 15 minutes to meld the flavors.
- Cook the Noodles: Uncover the pot and add the broken lasagna noodles. Continue simmering, uncovered, while stirring occasionally until the noodles are al dente, about 8 to 10 minutes. Season the soup with salt and pepper to taste.
- Prepare Cheese Mixture: In a small bowl, combine ricotta, finely grated Parmesan, 1/4 teaspoon kosher salt, and a pinch of freshly ground black pepper. Mix well to create a creamy topping.
- Serve: Ladle the hot soup into bowls. Top each serving with a generous spoonful of the cheese mixture and fresh basil leaves. Drizzle a little extra-virgin olive oil over the top for added richness and flavor.
Notes
- For a vegetarian version, substitute sausage with plant-based crumbles and use vegetable broth.
- Fresh basil can be replaced with fresh parsley or oregano if preferred.
- If Parmesan rind is unavailable, add extra grated Parmesan to the cooking broth for depth of flavor.
- This soup can be made in advance and reheated gently on the stovetop.
- Use gluten-free lasagna sheets to make this recipe gluten-free.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: lasagna soup, Italian soup, comfort food, sausage soup, ricotta cheese, broken lasagna noodles, cozy dinner
