Lasagana Soup

bowl of Lasagna Soup topped with cheese and fresh parsley

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Lasagna Soup is an easy recipe that you are absolutely going to fall in love with. It has all the delicious flavors of lasagna but in a super easy to make soup.

Prep Time10

Cook Time23

Total Time33

Servings: servings

Calories: 468kcal

Author: Lisa Longley

Ingredients

1 pound ground Italian pork (453.6 grams)
2 medium carrots peeled and diced
2 celery ribs diced
1 medium yellow onion diced
3 garlic cloves minced
1/4 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
1/4 teaspoon black pepper
15 ounces tomato sauce (425 grams) read more about this here
28 ounces crushed tomatoes (794 grams)
3 cups chicken stock (680.25 grams or 709.8 ml)
1 tablespoon dried oregano
1 tablespoon dried basil
1/2 tablespoon dried parsley
1/2 pound uncooked lasagna sheets broken up
8 ounces ricotta cheese (227 grams)
1 cup mozzarella shredded (113 grams)
1/4 cup Parmesan cheese shredded (25 grams)

Instructions

Place a large heavy-bottomed pot over medium heat. After it has preheated, add the Italian sausage, breaking it up as it browns. Once it is broken up, add in the carrots, celery, onion, garlic, and crushed red pepper flakes. Season with salt and pepper. Continue cooking until the meat is fully cooked through and the vegetables have softened, about five to seven minutes.
1 pound ground Italian pork, 2 medium carrots, 2 celery ribs, 1 medium yellow onion, 3 garlic cloves, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/4 teaspoon crushed red pepper flakes
Add in the tomato sauce, crushed tomatoes, chicken stock, dried basil, dried oregano, and dried parsley.
15 ounces tomato sauce, 28 ounces crushed tomatoes, 3 cups chicken stock, 1 tablespoon dried oregano, 1/2 tablespoon dried parsley, 1 tablespoon dried basil
Bring the sauce to a boil and then add in the broken-up lasagna. Cook for 8 minutes or until the noodles are cooked through.
1/2 pound uncooked lasagna sheets
While the soup is simmering, mix together the ricotta, mozzarella, and Parmesan cheese. Set aside.
8 ounces ricotta cheese, 1 cup mozzarella, 1/4 cup Parmesan cheese
When the soup is done cooking, taste and add more salt and pepper as needed. If the soup has a bitter or acidic taste to it, you may need to add 1 to 2 teaspoons of sugar. Start with just a little, tasting the soup before you add more. It will take away the bitterness without making the soup sweet.
Serve the soup in bowls, topped with a scoop of the cheese mixture.

Nutrition