Description
This hearty soup captures the essence of traditional lasagna while providing a convenient and quicker alternative.
Ingredients
Scale
- 1 lb (450 g) Italian sausage, mild or spicy, casings removed
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 4 cups (1 L) low-sodium chicken broth
- 1 can (28 oz / 800 g) crushed tomatoes
- 1 can (14 oz / 400 g) diced tomatoes
- 2 tbsp tomato paste
- 8 oz (225 g) lasagna noodles, broken into bite-sized pieces
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- 1 cup (100 g) shredded mozzarella cheese
- 1/2 cup (50 g) grated Parmesan cheese
- 1 cup (240 g) ricotta cheese
- 2 tbsp fresh parsley, chopped (plus more for garnish)
Instructions
- Begin by heating your Dutch oven or soup pot over medium heat. Place the Italian sausage in the pot and use a wooden spoon to break it up into smaller pieces. Cook the sausage for about 5 minutes, or until it is thoroughly browned and cooked through, ensuring it is no longer pink. If there’s excess fat, you can drain it to make the soup lighter.
- Once the sausage is cooked, it’s time to add color and nutrition to your soup. Stir in the diced onion, minced garlic, red bell pepper, and zucchini. Sauté these vegetables for 5–7 minutes until they soften and the onion becomes translucent. This step will enhance the flavor base of the soup while providing great texture.
- After the vegetables have softened nicely, add the tomato paste to the pot. Cook the mixture for another minute before pouring in the chicken broth, crushed tomatoes, and diced tomatoes. Stir in the dried basil, oregano, thyme, and red pepper flakes if you prefer a spicy kick. Bring this mixture to a gentle boil while stirring occasionally.
- Once boiling, reduce the heat to bring the soup to a simmer. Stir in the broken lasagna noodles, allowing them to cook directly in the broth. Leave the mixture uncovered for about 12–15 minutes, stirring occasionally, until the noodles are al dente. Be careful not to overcook the noodles, as they will soften further while you serve.
- Once the lasagna noodles reach the perfect texture, taste the soup and season with salt and black pepper according to your preference. To enrich the soup, stir in half of the shredded mozzarella and half of the grated Parmesan. This will create a wonderfully creamy soup base. Finally, ladle the soup into bowls, topping each serving with a generous dollop of ricotta, a sprinkle of the remaining mozzarella and Parmesan, and a touch of chopped parsley for freshness.
Notes
Store any leftovers in an airtight container, and expect the noodles to continue absorbing liquid as they sit, making the soup thicker.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 800 mg
- Protein: 24 g