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Quick Lasagna Soup

This quick lasagna soup recipe delivers all the comforting flavors of traditional lasagna in a warm, satisfying bowl. It's a deconstructed version of the classic, streamlining the process without sacrificing the rich, cheesy, and savory taste we all love.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound Italian sausage sweet or hot, or a mix
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 4 cups chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces lasagna noodles, broken into bite-sized pieces
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley, for garnish
  • Shredded mozzarella cheese, for garnish
  • Pinch of sugar optional

Equipment

  • Large pot or Dutch oven
  • Spoon
  • knife
  • cutting board
  • small bowl
  • Ladle
  • Bowls for serving

Method
 

  1. In a large pot or Dutch oven, brown the Italian sausage over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
  2. Add the onion, garlic, and bell pepper to the pot and cook until softened, about 5-7 minutes.
  3. Stir in the crushed tomatoes, tomato sauce, chicken broth, oregano, basil, salt, and pepper. Bring to a simmer.
  4. Add the broken lasagna noodles and cook until tender, about 10-12 minutes.
  5. While the soup is simmering, prepare the ricotta cheese mixture. In a small bowl, combine the ricotta cheese, Parmesan cheese, and parsley.
  6. To serve, ladle the soup into bowls. Top each bowl with a dollop of the ricotta cheese mixture and a sprinkle of shredded mozzarella cheese.

Notes

For a richer flavor, use high-quality canned tomatoes. To prevent the noodles from becoming mushy, add them towards the end of the cooking process and cook until just al dente. A pinch of sugar can help balance the acidity of the tomatoes. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.