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Italian Lasagna Soup

A cozy, one-pot wonder combining the rich flavors of traditional lasagna in a comforting soup, perfect for chilly days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Italian sausage Browned in the pot
  • 1/2 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 4 cups beef stock
  • 1 cup water
  • 1/4 tsp Italian seasoning
  • 10 sheets dry lasagna pasta, broken in pieces
  • 1 to 2 tbsp fresh basil, torn
  • Salt and pepper, to taste
Cheese Toppings
  • Ricotta cheese To dollop on top
  • Grated Parmesan cheese For sprinkling
  • Shredded mozzarella cheese To top each bowl

Method
 

Cooking
  1. In a large pot, brown the Italian sausage over medium heat. Break it into pieces as it cooks.
  2. Add the chopped onion and garlic, sautéing until fragrant.
  3. Pour in the crushed tomatoes, beef stock, and water. Stir in the Italian seasoning and bring to a boil.
  4. Add the broken lasagna pieces to the pot. Simmer until the pasta is al dente, about 10 minutes.
  5. Mix in torn basil and season with salt and pepper to taste.
  6. Serve each bowl topped with a dollop of ricotta, a sprinkle of Parmesan, and a handful of mozzarella.

Notes

For added flavor, drizzle a touch of extra olive oil when serving. This soup can be stored in the fridge for up to 4 days or frozen for up to 3 months.