Savory Lasagna Soup: Weeknight Comfort in a Bowl (Print Version)

Lasagna Soup brings rich, familiar flavors of classic lasagna to a comforting bowl. Easy weeknight meal with hearty meat sauce and cheesy goodness.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 55 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Italian-American
Dietary: Meat, Dairy

# Ingredients:

→ Base Ingredients

01 - 1 lb ground Italian sausage (mild or spicy)
02 - 1 yellow onion, chopped
03 - 4 cloves garlic, minced
04 - 1 (28 oz) can crushed tomatoes
05 - 6 cups beef broth (low sodium preferred)
06 - 6-8 lasagna noodles, broken into 1-2 inch pieces

→ Flavor Boosters

07 - 1 tsp dried oregano
08 - 1 tsp dried basil
09 - 1/2 tsp red pepper flakes (optional, for a kick)
10 - Salt and freshly ground black pepper, to taste

→ Cheesy Toppings

11 - 1 cup ricotta cheese (full-fat)
12 - 1/2 cup grated Parmesan cheese, plus more for serving
13 - 4 oz fresh mozzarella, torn into small pieces

→ Optional Add-ins

14 - 2 cups fresh baby spinach
15 - Fresh basil, for garnish

# Instructions:

01 - Alright, first up, grab a big ol' pot or Dutch oven. I usually use my trusty enameled one; it just feels right for this kind of soup. Brown that Italian sausage over medium-high heat, breaking it up as you go. You want it nicely cooked through, no pink bits, okay? This is where your kitchen starts smelling amazing, I promise. Drain off any excess fat—I usually just tilt the pot and spoon it out, trying not to make a huge mess, which, let's be real, sometimes happens.
02 - Once the sausage is looking good, toss in your chopped onion. Let it soften up for about 5-7 minutes, stirring occasionally. You want it translucent and fragrant. Then, add your minced garlic and cook for just another minute until you can really smell it. Don't let it burn, that's a mistake I've made before, and burnt garlic is just... sad. It should smell sweet and pungent, not bitter.
03 - Pour in the crushed tomatoes, beef broth, dried oregano, and basil. Give it a good stir to combine everything. I sometimes add a bay leaf here too, just because it feels right, but pull it out before serving! Bring this lovely mixture to a simmer, then reduce the heat to low, cover, and let it cook for at least 15-20 minutes. This really lets those flavors meld together, honestly, it's worth the wait. The kitchen will smell like an Italian nonna's house, I swear.
04 - Now for the lasagna noodles! Break them into smaller, bite-sized pieces before you add them to the simmering soup. Trust me on this, it's much easier to eat. Stir them in and let them cook for about 8-10 minutes, or until they're tender but still have a little chew to them—al dente, as they say. Keep an eye on them; nobody wants mushy noodles, right? I always taste one to check for doneness, usually burning my tongue a little in the process, oops.
05 - If you're adding fresh spinach, now's the time. Just a big handful or two, stir it right in. It'll wilt down almost instantly into the hot soup, giving you a lovely pop of color and some extra greens. I find it just disappears into the Lasagna Soup, which is great if you have picky eaters (or if *you're* a picky eater, no judgment here!). It just makes it feel a little fresher.
06 - While the noodles are finishing, in a small bowl, combine your ricotta, a good sprinkle of Parmesan, and a pinch of salt and pepper. Give it a quick mix. Ladle the hot Lasagna Soup into bowls. Then, dollop a spoonful of the ricotta mixture on top of each serving. Scatter some fresh mozzarella pieces and a little more grated Parmesan, maybe a few red pepper flakes if you like a kick. Watch that cheese melt, it's just so satisfying. Serve immediately and get ready for some serious comfort.

# Notes:

01 - Always break your lasagna noodles before adding them to the pot; big, floppy noodles are a pain to eat, trust me, I've been there!
02 - This Lasagna Soup tastes even better the next day, so don't be afraid to make a big batch for leftovers. Store it in an airtight container in the fridge.
03 - If you don't have Italian sausage, ground beef or turkey works just fine, just make sure to season it well with Italian seasoning and a pinch of fennel.
04 - A little fresh basil torn over each bowl right before serving just brightens everything up and makes it look super fancy, even if you just threw it together.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - Wooden spoon
03 - Ladle
04 - Small mixing bowl

# Nutrition (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 35g
Protein: 28g

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