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A bowl of lasagna soup with a garnish of fresh basil, mozzarella, and ricotta.
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Lasagna Soup

This Lasagna Soup has all the flavors of lasagna, in soup form! It's topped with melty mozzarella, herbed ricotta, and fresh basil. Friends, this is ONE POT lasagna soup.
prep time 10 mins
cook time 1 hr
total time 1 hr 10 mins
servings: 10 servings
calories: 641kcal
author: Salt & Baker

INGREDIENTS

  • 2 teaspoons olive oil
  • 2 lbs Italian sausage casings removed
  • 3 cups chopped onions about 1 large yellow onion
  • 1/2 tablespoon garlic cloves minced
  • 2 1/2 teaspoons dried oregano
  • 1/4-1/2 teaspoon crushed red pepper flakes
  • 2 1/2 tablespoons tomato paste
  • 2 14.5 oz cans fire roasted diced tomatoes
  • 8 cups chicken broth
  • 12 oz radiatore pasta or any other pasta will work just fine
  • salt and pepper to taste
  • chopped fresh basil
  • 3 cups shredded mozzarella for topping

Herbed Ricotta

  • 8 oz ricotta
  • 1/2 cup freshly grated parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil

INSTRUCTIONS

  • Heat olive oil in a large pot over medium heat. Add the sausage. Crumble the sausage and cook for 5 minutes. Add the onions and cook until the onions are softened and translucent and the sausage is cooked and no longer pink, about 8-10 minutes. Drain excess fat and grease. 
  • Add the garlic, oregano, red pepper flakes, and tomato paste to the sausage. Cook for 3-4 minutes or until the tomato paste turns a rusty color. 
  • Add the fire roasted diced tomatoes and chicken stock. Stir to combine. Bring everything to a boil, then reduce heat and simmer for 30 minutes. 
  • Add the pasta to the pot and cook until al dente. *
  • Ladle the soup into individual bowls and garnish with fresh basil, shredded mozzarella, and herbed ricotta

Herbed Ricotta

  • Combine the ricotta, parmesan, salt, oregano, and basil in a small bowl. Stir to combine. 

RECIPE NOTES

*Even cook the pasta slightly under al dente. 
If you foresee having leftovers, I suggest cooking the pasta on the side and then adding the pasta to individual bowls. The pasta will soften as it sits in the lasagna soup. 
**Note, this becomes less soupy as it sits, due to the pasta soaking up the juices. 
Calories: 641kcal | Carbohydrates: 34g | Protein: 30g | Fat: 41g | Saturated Fat: 17g | Cholesterol: 110mg | Sodium: 1756mg | Potassium: 626mg | Fiber: 2g | Sugar: 3g | Vitamin A: 450IU | Vitamin C: 19.6mg | Calcium: 331mg | Iron: 2.6mg
Course: Soup
Cuisine: American
Did you make this recipe?Leave a comment or share a photo on Instagram and tag @saltandbaker and hashtag it #saltandbaker.