Description
This comforting Homemade Lasagna Soup combines all the flavors of traditional lasagna in a warm, hearty soup form. Featuring ground Italian sausage, rich tomato broth, al dente lasagna pasta, and a creamy cheese topping made from ricotta, mozzarella, and Parmesan, it’s the perfect dish for cozy dinners or family gatherings.
Ingredients
Scale
Soup
- 2 pounds ground Italian sausage
- 1 medium white onion, diced
- 5 teaspoons minced garlic (about 5 cloves)
- 4 cups beef broth
- 1 (15 ounce) can tomato sauce
- 2 (15 ounce) cans diced tomatoes
- 1 tablespoon Italian seasoning
- 1 teaspoon black pepper
- 2 bay leaves
- 1/2 pound lasagna pasta, broken into 1-2 inch pieces (about 2 cups)
Cheese Topping
- 16 ounces ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 tablespoon Italian seasoning
Instructions
- Brown the Sausage: Heat a large pot over medium-high heat. Add 2 pounds of ground Italian sausage and cook, breaking it into small pieces, until browned, about 8–10 minutes. Drain excess grease, then return the pot to medium-high heat.
- Sauté Onions and Garlic: Add the diced onion and cook until softened and translucent, about 5–7 minutes. Stir in 5 teaspoons minced garlic and cook for 1–2 minutes, until fragrant.
- Add Liquids and Seasonings: Stir in 4 cups beef broth, 1 can tomato sauce, and 2 cans diced tomatoes. Add 1 tablespoon Italian seasoning, 1 teaspoon black pepper, and 2 bay leaves. Stir to combine. Increase the heat to high and bring the mixture to a simmer.
- Simmer the Soup: Once simmering, reduce heat to medium-low and let the soup simmer gently for 20 minutes, stirring occasionally to blend flavors.
- Cook the Pasta: Break 1/2 pound lasagna pasta into bite-size pieces, about 1 to 2 inches in length. Stir the pasta into the soup and cook for an additional 15 minutes, or until noodles are tender but still slightly firm (al dente). Remove the pot from heat and discard the bay leaves.
- Prepare Cheese Topping: While noodles cook, combine 16 ounces ricotta cheese, 1 cup shredded mozzarella cheese, 1 cup grated Parmesan cheese, and 1 tablespoon Italian seasoning in a medium bowl. Mix well until combined.
- Serve: Ladle the soup into bowls and top each serving with a generous spoonful of the cheese mixture. Serve immediately and enjoy.
Notes
- If the pasta absorbs too much liquid and the soup becomes too thick, add additional beef broth to reach desired consistency.
- You can substitute lasagna pasta with other bite-size pasta shapes like bow tie or penne if preferred.
- For a lower fat option, use turkey Italian sausage instead of pork sausage.
- The cheese topping can be adjusted to taste, adding more or less mozzarella or Parmesan as desired.
