Lasagna Soup Italian Flavors (Printer-Friendly Version)
Hearty tomato soup with cheese, Italian herbs, sausage, and pasta for a soul-warming, comforting meal.
# Required Ingredients:
→ Soup Base
01 -
30 ml olive oil
02 -
500 g Italian sausage, casing removed
03 -
1 large onion, diced
04 -
4 cloves garlic, minced
05 -
800 g crushed tomatoes
06 -
400 g diced tomatoes
07 -
60 g tomato paste
08 -
1 litre low-sodium chicken or vegetable broth
09 -
2 teaspoons Italian seasoning
10 -
1 teaspoon sea salt, or to taste
11 -
1/2 teaspoon freshly ground black pepper
→ Pasta
12 -
200 g lasagna noodles, broken into pieces
→ Cheeses
13 -
200 g ricotta cheese
14 -
150 g mozzarella, shredded
→ Garnish
15 -
Fresh basil leaves, chopped
# Step-by-Step Instructions:
01 -
Heat olive oil in a large pot over medium heat. Add Italian sausage and cook until fully browned, breaking it up with a spoon. Add diced onion and sauté until translucent, then stir in minced garlic and cook until fragrant, about 1 minute.
02 -
Stir in crushed tomatoes, diced tomatoes, tomato paste, and broth. Add Italian seasoning, salt, and pepper. Scrape any browned bits from the bottom, mix well, and bring to a gentle simmer. Cook for 15–20 minutes to allow flavors to meld.
03 -
Add broken lasagna noodles to the simmering soup. Stir occasionally to prevent sticking and cook until the pasta is al dente, about 10–12 minutes.
04 -
Reduce heat to low. Stir ricotta and mozzarella into the soup until fully melted and the broth appears creamy and unified.
05 -
Ladle the soup into bowls and garnish with chopped fresh basil. Serve hot with crusty garlic bread or focaccia as an accompaniment.
# Handy Cooking Tips:
01 -
For a vegetarian variant, omit sausage and use extra vegetables such as zucchini, mushrooms, and bell peppers. Substitute with vegetable broth for a meat-free option.
02 -
To create a low-carb dish, replace lasagna noodles with zucchini ribbons or cooked spaghetti squash.