The Best Lasagna Soup Recipe
Total Time
40 mins
Prep Time
15 mins
Cook Time
25 mins
Rating
5 out of 5 stars
(151)
Ingredients
6 servings
- 6 oz lasagna noodles, broken into pieces
- 1 tbsp oil, avocado or olive oil
- 1 medium onion, chopped
- 1 lb hot or sweet Italian sausage, casings removed
- 2 garlic cloves, chopped
- 1 tsp dried oregano
- 2 tbsp tomato paste
- 32 oz low-sodium broth, (chicken or beef)
- 15 oz canned crushed tomatoes, with their juice
- 1/2 cup fresh basil, chopped
- 1/4 cup parmesan cheese, grated
- 1/2 cup half & half
- Ricotta cheese, for serving
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Preparation
Chef’s notes
Keep the heat over medium – allow the flavors of the soup to come together gradually by keeping the heat at medium to medium-low.
Don’t cook the pasta all the way – drain it with 2-3 minutes left of cooking time, as it will finish cooking when you add it back to the soup pot.
Make the soup in a Dutch oven – it retains moisture and maintains even heat.
Use your favorite type of protein. Italian sausage can be made with ground beef, ground turkey, or ground pork. Use your favorite.
Swap out the ricotta for your favorite cheese. If you’re not a fan of ricotta, garnish the soup with shredded mozzarella or parmesan instead.