By This Lasagna Soup balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Lasagna Soup captures the essence of meals|chicken while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Lasagna Soup becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 tablespoon olive oil
1 pound Italian sausage (mild or hot, casings removed)
1 yellow onion, diced
4 cloves garlic, minced
4 cups chicken or vegetable broth
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can diced tomatoes
2 tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes (optional)
Salt and pepper, to taste
8 ounces lasagna noodles, broken into pieces
1 cup ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Fresh basil or parsley, chopped, for garnish
PREPARATION STEPS
Cook the Sausage:
Heat olive oil in a large pot over medium heat. Add the sausage and cook until browned, breaking it up with a spoon, about 5 minutes. Remove any excess grease if necessary.
Sauté Vegetables:
Add onion and garlic to the pot and sauté until softened, about 3–4 minutes.
Build the Broth:
Stir in the chicken broth, crushed tomatoes, diced tomatoes, tomato paste, basil, oregano, and red pepper flakes. Bring to a boil, then reduce the heat and let simmer for 10 minutes to develop flavor.
Cook the Noodles:
Add the broken lasagna noodles to the pot and simmer until they are tender, about 8–10 minutes. Stir occasionally to prevent sticking.
Prepare the Cheese Mixture:
In a small bowl, mix together ricotta cheese, 1/2 cup mozzarella, and Parmesan. Season with a pinch of salt and pepper.
Serve the Soup:
Ladle the soup into bowls and top each with a dollop of the cheese mixture. Sprinkle additional mozzarella on top, if desired, and garnish with fresh basil or parsley.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~350 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
