Lasagna Soup with Ricotta: Warm, Flavorful Fun for Dinner
Comforting soup loaded with Italian sausage, tender pasta, and creamy ricotta dollops that taste exactly like your favorite baked lasagna dish.
Equipment
- Large Dutch oven or soup pot
- Wooden Spoon
- Sharp knife and cutting board
- Mixing bowl
- Ladle
Ingredients
For the Soup:
- 1 pound Italian sausage mild or spicy
- 1 medium onion diced
- 4 cloves garlic minced
- 28 ounces crushed tomatoes
- 6 cups chicken broth
- 2 tablespoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 lasagna noodles broken into pieces
- 1½ cups shredded mozzarella cheese
- Fresh basil leaves for garnish
For the Ricotta Mixture:
- 1½ cups ricotta cheese
- ½ cup grated Parmesan cheese
- 1 large egg beaten
- 2 tablespoons fresh basil chopped
Instructions
- Take the sausage out of the casings and brown in your pot over medium-high heat until cooked through completely.
- Toss in diced onion and minced garlic, cooking until the onion gets soft and see-through.
- Pour in crushed tomatoes, chicken broth, Italian seasoning, salt, and pepper, then stir everything together well.
- Get it boiling, then turn down the heat and let it simmer for fifteen minutes.
- Break lasagna noodles into chunks and drop them in, cooking until they're nice and tender.
- Mix ricotta, Parmesan, beaten egg, and chopped basil in a bowl until it's creamy and combined.
- Spoon hot soup into bowls and add big dollops of that ricotta mixture on top.
- Sprinkle mozzarella and fresh basil over each bowl, then dig in while it's hot. ENJOY!
Notes
- Keep pasta separate if making ahead so it doesn't get soggy and weird on you.
- Try ground beef or turkey instead of Italian sausage if that's what you prefer.
- Toss in red pepper flakes if you like things spicy and want extra warmth.
- Freeze just the soup base without pasta for up to three months for easy dinners.
- Serve with crusty bread or garlic toast for a complete meal everyone will love tonight.