This easy Lasagna Soup is everything I love about lasagna but in a bowl. A rich tomato base, sausage, a ricotta cheese mixture that you add right before serving, and hints of fresh basil.
Every now and again, I make something that is so good that it is hard to make anything else. I have been on a huge soup kick and all I want to make is this soup. I love it. Actually, everyone at my house loves it. Lasagna is one of my absolute favorite foods in the world. I do not make it very often, it takes a while to put together, and a long time to bake. This soup is everything I love about lasagna in a bowl. A rich tomato base, sausage, a ricotta cheese mixture that you add right before serving, and hints of fresh basil. This could easily make into a vegetarian version and can be made in 30 minutes.
How Do I Make This Vegetarian? //
While I could say that it is as easy as removing the sausage, I don’t think the soup will taste as good without substituting something for it. A few options: plant-based sausages (there are so many on the market now that, with a little trial and error, you should be able to find one that tastes most like sausage to you), tofu (crumble some up and add to the soup), and lentils/chickpeas (adds a bit of a hearty texture to the soup). Given that this is a LASAGNA soup, you will need to adjust the seasoning to re-attain that Italian flavor.
- 2 tsp olive oil
- 1 1/2 lbs of sweet Italian sausage
- 3 cups chopped onion
- 4 cloves garlic
- 2 tsp dried oregano
- 1/2 tsp dried crushed red pepper
- 2 tbsp tomato paste
- 1 (28 oz) can of fire-roasted tomatoes
- 2 bay leaves
- 6 cups chicken stock
- 1/2 lb cooked fusilli noodles
- 1/2 cup chopped fresh basil
- salt and pepper
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- salt and pepper
- 1 tbsp chopped basil
- 2 cups shredded mozzarella
How to Make // The Steps
Step 1: Heat the oil in a large Dutch oven or soup pot over medium heat. Add the sausage (I took mine out of the casing) and brown for 5 minutes. I break mine up as I am cooking it, I do not want big chunks of sausage in my soup.
Step 2: Add the onions and cook until soft.
Step 3: Add the garlic, oregano, and red pepper flakes.
Step 4: Add the tomato paste. Let it cook for a few minutes.
Step 5: Add the tomatoes, bay leaves, and chicken stock.
Step 6: Cook the pasta according to the directions on the package.
Step 7: Bring the soup to a boil, and then turn it down to a simmer. Simmer for 30 minutes. When done, season with salt and pepper, and add the basil.
Step 8: While the soup is simmering, make the cheese mixture. In a small bowl, mix together the ricotta cheese, Parmesan, salt, pepper, and basil. Set aside.
Step 9: When you are ready to serve your soup, add a good handful of pasta to the bottom of the bowl.
Step 10: Add the soup to the bowl and add a generous spoonful of the cheese mixture to the top. Sprinkle with mozzarella cheese.
Step 11: Mix it all together and get ready to be blown away by all of its deliciousness.
Whenever a soup calls for pasta, I always cook it separately. I do this because we tend to have leftovers of soup, if you add the pasta directly to the soup, the pasta gets mushy and soaks up all of the broth. If you keep it separate, you can just add the pasta to the bowl, pour reheated soup over, and it will heat the pasta through.
I served it with a Caesar-ish salad and some sliced bread.
Sure. Ground beef or turkey should work well, as far as texture is concerned. As for taste, given this recipe calls for sweet Italian sausage, you will need to play around with the spices (i.e., add more) to make up for the lack of taste.
How To Store Lasagna Soup //
Let the soup cool completely before putting it in an airtight container before putting it in the fridge where it will last for up to 4 days. If you want to freeze it, leave room at the top of the container (about an inch) for expansion. It should keep for about 3 months. When reheating, stir regularly to ensure even heating.
This recipe is adapted from A Farmgirls Babbles.
Friday 3rd of February 2023
I made this for a girl's trip and was loved by all and had to give out the recipe to everyone. Not my secret speciality anymore. I did not use fore roasted tomatoes as I am not a fan bu this is a great recipe and I am sure it would be great with them, too.
Sunday 5th of February 2023
Thanks for sharing your experience with the recipe! So happy to hear that it was a hit on your girl's trip :)
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Wednesday 16th of January 2013
Congrats on the winnings! And I LOVE soup! it's so easy to put together and always comforting, this recipe looks yummy and I will bookmark this for future use :) thanks!
Wednesday 16th of January 2013
I made this for for dinner tonight, I had forgotten how much we love this soup.
Monday 6th of February 2012
I just love your soups and your blog. I am becoming a stalker! I mentioned this and two other of your recipes in my blog post.....https://www.samanthaandersenphotography.com/2012/02/what-meal-planning-looks-like.html Thanks you're an inspiration.
Thursday 9th of February 2012
I love stalkers! Thanks Samantha.