Lasagna Soup
This Lasagna Soup combines the flavors of classic lasagna in a comforting one-pot meal that's easy to make and perfect for family dinners or cozy nights in.
Ingredients
For the soup
- 1 lb Italian sausage (hot, sweet, or mild)
- 1 medium yellow onion (chopped)
- 3 Tbsp tomato paste
- 3 cloves garlic (minced)
- 4 cups beef broth
- 24 oz pasta sauce
- 14.5 oz can petite diced tomatoes
- 2 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp sugar
- 1/4 tsp ground black pepper
- 8 oz small curly pasta (mafalda, cavatappi, rotini, etc.)
For the cheese topping
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
Instructions
Cooking the Soup
- Place a large soup pot over medium-high heat. Add the sausage and onion. Break the sausage apart as it cooks. Cook for about 6 minutes, until the sausage is browned and the onion is translucent. Drain off any excess fat.
- Add the tomato paste and garlic to the pot. Cook for one minute while stirring often.
- Pour in the beef broth, pasta sauce, petite diced tomatoes, Italian seasoning, salt, sugar, and pepper. Stir well and bring the mixture to a simmer.
- Add the pasta and cook, stirring occasionally, for 12-15 minutes, until the pasta is tender.
Serving
- While the soup is cooking, mix the ricotta, mozzarella, and parmesan cheese in a separate bowl until well combined.
- Serve each bowl of soup topped with a dollop of the mixed cheese.
Notes
Lasagna Soup is best served hot. Garnish with fresh herbs like basil or parsley for added flavor. Pair it with crusty bread or a side salad for a complete meal. Leftover Lasagna Soup can be stored in an airtight container in the refrigerator for up to 3 days and can be frozen for up to 3 months.