Lasagna Soup
Lasagna soup has everything we love about traditional lasagna — rich tomato flavor, Italian sausage, tender pasta, and a creamy finish — but without the layering, baking, or waiting around for it to come out of the oven.
Ingredients
- 1 pound Italian sausage
- 1 white onion diced
- 3 cloves garlic minced
- 3 large carrots diced
- 1 large bell pepper diced
- 1 small can tomato paste
- 1 28-ounce can crushed tomatoes
- 4 cups chicken broth
- 2 boxes lasagna noodles broken into large pieces
- 1 cup heavy cream
- 2 cups cornstarch slurry cornstarch mixed with cold water
- Italian seasoning to taste (thyme, rosemary, oregano)
- Salt to taste
Optional for serving
- Ricotta cheese
- Shredded mozzarella
- Freshly grated Parmesan
- Fresh basil
Instructions
Brown the sausage
- Heat a large stock pot or Dutch oven over medium heat. Add the Italian sausage and cook until browned, breaking it up as it cooks.
Add vegetables
- Add the diced onion, garlic, carrots, and bell pepper to the pot. Cook for 5 to 7 minutes, stirring occasionally, until vegetables are softened and fragrant.
Cook the tomato paste
- Stir in the tomato paste and cook for about 5 minutes to deepen the flavor.
Add tomatoes and broth
- Pour in the crushed tomatoes and chicken broth. Stir well, scraping up any browned bits from the bottom of the pot.
Season and simmer
- Add Italian seasoning and salt to taste. Bring to a gentle simmer and cook for 30 minutes.
Thicken the soup
- Stir in the cornstarch slurry until the soup thickens slightly.
Add pasta
- Add the broken lasagna noodles directly to the pot. Cook until noodles are tender, stirring often to prevent sticking.
Finish with cream
- Lower the heat and stir in the heavy cream. Taste and adjust seasoning as needed.
Serve
- Ladle into bowls and top with ricotta, mozzarella, Parmesan, or fresh basil as desired.
Notes
This recipe is very forgiving and easy to customize.
- Swap Italian sausage for ground beef or turkey
- Use hot Italian sausage for a spicy kick
- Stir in spinach or kale at the end for extra greens
- Freeze leftovers without the pasta, then add fresh noodles when reheating