Description
A comforting and hearty lasagna soup that combines all the classic flavors of lasagna in a bowl.
Ingredients
Scale
- 1 pound lasagna noodles (broken into fourths)
- 1 pound hot Italian sausage (mild works too, removed from casing)
- 5 tablespoons olive oil
- 1 tablespoon sun-dried tomato oil
- 1 small yellow onion (diced)
- 6 cloves garlic (minced)
- ¼ cup julienned sun-dried tomatoes
- 2 tablespoons tomato paste
- 1 28-ounce can crushed tomatoes
- 8 cups chicken stock
- 1 cup heavy cream
- 1 tablespoon crushed red pepper
- 2 tablespoons Italian seasoning
- 2 tablespoons dried parsley
- 2 teaspoons dried basil
- Salt & cracked black pepper (to taste)
- 15 ounces whole milk ricotta
- 8 ounces freshly shredded mozzarella (about 1 cup packed)
- ¾ cup grated Parmesan
- 8 –10 fresh basil leaves (finely chopped)
- Zest of 1 lemon
- Salt & pepper (to taste)
Instructions
- In a large Dutch oven over medium heat, add the olive oil and sun-dried tomato oil. Add the sausage (removed from casing) and break it up with a wooden spoon until it resembles ground meat.
- When the sausage is almost fully browned, stir in the diced onion, minced garlic, and sun-dried tomatoes. Sauté until softened and fragrant.
- Add crushed red pepper, Italian seasoning, dried parsley, dried basil, salt, and cracked black pepper. Stir and cook until fragrant.
- Add tomato paste and sauté until it deepens in color and becomes slightly golden.
- Add crushed tomatoes, chicken stock, and heavy cream. Stir, cover, and bring to a rolling boil.
- Add the broken lasagna noodles and keep at a steady boil until the noodles reach your preferred texture — al dente or softer.
- While the soup cooks, mix together ricotta, freshly shredded mozzarella, Parmesan, chopped basil, lemon zest, and salt & pepper. Roll into small balls.
- Turn off the heat and immediately add the ricotta balls on top. Cover and allow residual heat to melt them.
- Ladle into bowls and top with fresh parsley, fresh basil, and extra Parmesan. Serve hot.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- For added flavor, consider using homemade chicken stock.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 100mg