Nothing beats a cozy, homemade bowl of lasagna soup when you crave comfort food with a twist. This delightful spin on the classic Italian dish brings all the flavors of lasagna into a hearty, warming soup. Ideal for chilly days or lazy weekends, this lasagna soup recipe will quickly become a family favorite.
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Growing up, lasagna was always the dish that brought our family together for Sunday dinners. One winter evening, when my mother was out of lasagna sheets but wanted to serve us something we all loved, she decided to transform our favorite recipe into a soup. That improvisation turned into a legacy, and now this has become our cherished family tradition — capturing the essence of those evenings while being a little adventurous.
Why You’ll Love This Recipe
This lasagna soup is not just flavorful but also incredibly easy to prepare, making it perfect for busy weeknights or casual gatherings. You’ll love the authenticity of Italian flavors combined with the convenience of a one-pot meal. Additionally, it’s a great way to enjoy the rich taste of lasagna with fewer calories.
Ingredients Notes
To make this delicious lasagna soup, you’ll need essential ingredients like Italian sausage, ricotta cheese, and cherry tomatoes. For a vegetarian alternative, you can substitute the sausage with mushrooms or lentils. Finding high-quality plum tomatoes and fresh basil will enhance the flavor profoundly. Feel free to use ready-cut or broken lasagna noodles to save time on preparation.
Recipe Steps
Step 1
Brown the Italian sausage in a large pot over medium heat, ensuring you break it into small pieces. After 5-7 minutes, remove excess fat to keep the broth flavorful yet not greasy.
Step 2
Add chopped onions and garlic to the pot, cooking until they are soft and fragrant. This typically takes about 3-4 minutes. These aromatics lay the flavourful foundation of your broth.
Step 3
Pour in the chicken broth, along with crushed tomatoes and a generous sprinkle of Italian seasoning. Bring the pot to a boil, then reduce to a simmer, allowing the flavors to meld beautifully for about 20 minutes.
Step 4
Add broken lasagna noodles into the soup and simmer until they are al dente. Stir occasionally to prevent the noodles from sticking or clumping.
Step 5
Once the noodles are cooked, stir in a handful of fresh spinach for added nutrition and a pop of color. Serve topped with a spoonful of ricotta cheese and fresh basil leaves.
Storage Options
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, portion the soup into individual containers, leaving space for expansion, and freeze for up to 3 months. When ready to enjoy again, simply thaw overnight in the refrigerator, then reheat on the stove over low heat, stirring occasionally.
Variations & Substitutions
Feel free to experiment with variations, such as using gluten-free pasta for those with dietary restrictions or adding a pinch of crushed red pepper for a spicy kick. Preference for different cheese? Substitute ricotta with mozzarella or creamy goat cheese for a unique twist.
Serving Suggestions
This soup can be served as a satisfying lunch or dinner. Pair it with a crisp side salad and crunchy garlic bread to balance the meal. It’s perfect for casual potlucks or a cozy dinner at home, served straight from the simmering pot for that comfort food vibe.
Frequently Asked Questions
Can I make this soup ahead of time? Yes, this soup is ideal for meal prep. You can make it a day in advance and store it in the refrigerator. The noodles might absorb more broth, so you may need to add some water or broth when reheating.
What’s the best way to reheat lasagna soup? The best approach is to reheat it on the stove over medium heat, stirring occasionally. If you’ve frozen the soup, let it thaw completely in the refrigerator before reheating. This helps in maintaining the texture and taste.
Is this recipe adaptable for a slow cooker? Absolutely! Brown the sausage with onions and garlic on the stove first, then transfer everything including the broth and tomatoes to a slow cooker. Cook on low for 6 hours, adding the pasta 45 minutes before serving.
