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Lasagna Soup


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Lasagna Soup 0 Picture


  • Kosher salt
  • 8 ounces (about 10)lasagna noodles broken into pieces
  • 1 tablespoon extra virgin olive oil, plus more for drizzling
  • 1 onion, chopped
  • 1/2 pound sweet italian sausage
  • 3 cloves garlic, chopped
  • 1 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 4 cups chicken broth
  • 1 (15 oz) can crushed tomatoes
  • 1/2 cup chopped basil, plus thinly sliced leaves for topping.
  • 1/3 cup grated parmesan cheese, plus more for sprinkling
  • 1/4 cup heavy cream or half and half
  • ricotta cheese for topping



Step 1

Bring a large pot of salted water to a boil and cook noodles as package directs. Drain, drizzle with olive oil and toss.
Heat 1 tablespoon olive oil in a large heavy bottomed pot over medium high heat. Add the onion and cook about 4 minutes. Add the sausage, garlic and oregano and cook about 4 minutes, breaking up sausage. Add the tomato paste and stir. Cook about 2 minutes.
Add the chicken broth, tomatoes and 1 cup water. Cover and bring to a simmer. Uncover and cook until slightly reduced, about 10 minutes. Stir in the noodles, basil, parmesean and heavy cream, simmer 2 more minutes. Top bowls with ricotta and sliced basil.


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