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Lasagna Soup Recipe

A rich, comforting lasagna soup loaded with sausage, tomatoes, herbs, and creamy ricotta topping—bringing all the classic lasagna flavors into a warm, hearty, spoonable bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 10
Course: Soup
Cuisine: American
Calories: 517
Ingredients Equipment Method

Ingredients
  

For the soup:
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 2 stalks celery (about 1 cup chopped)
  • 2 large carrots chopped
  • 2 teaspoons kosher salt or sea salt
  • 1 tablespoon Italian seasoning
  • 1/4 teaspoon fresh black pepper
  • 1/4 teaspoon crushed red pepper
  • 1/2 teaspoon fennel seed crushed, optional
  • 5 sprigs fresh rosemary chopped, or 1 teaspoon dried rosemary
  • 6 cloves garlic smashed and minced
  • 1 pound mild Italian sausage bulk, not links
  • 1 cup white wine
  • 1 cup cream
  • 1 6-ounce can tomato paste
  • 1 28-ounce can crushed tomatoes
  • 8 cups water
  • 2 tablespoons chicken bouillon base
  • 2 tablespoons balsamic vinegar
For the noodles:
  • 9 lasagna noodles
  • Water and salt to boil
For the ricotta topping:
  • 1 pound ricotta cheese
  • 1 cup parmesan cheese grated
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
Additional toppings:
  • Parmesan cheese grated
  • Mozzarella cheese shredded
  • Fresh basil

Equipment

  • Large soup pot (6-quart)
  • Food processor (optional)
  • Cutting board & knife
  • Wooden spoon or spatula
  • Medium mixing bowl
  • Large pot (for boiling noodles)
  • Colander
  • Ladle
  • Measuring cups & spoons

Method
 

  1. Add onion, carrots, and celery to a food processor and pulse until finely chopped. If not using one, chop everything very finely by hand.
  2. Heat a large soup pot over medium heat. Add olive oil, then the chopped vegetables. Season with salt, Italian seasoning, black pepper, crushed red pepper, and optional fennel seed. Sauté for about 5 minutes until softened.
  3. Stir in chopped rosemary and minced garlic. Cook for 1 minute until fragrant, adding a little extra oil if needed.
  4. Add Italian sausage and cook for 6–8 minutes, breaking it up, until fully browned.
  5. Pour in white wine, cream, and tomato paste. Stir well and bring to a simmer. Reduce heat and cook for about 5 minutes until slightly thickened.
  6. Stir in crushed tomatoes, water, bouillon base, and balsamic vinegar. Bring to a boil, then reduce heat and simmer for 20 minutes.
  7. In a bowl, mix ricotta, parmesan, salt, and pepper until well combined. Set aside.
  8. Boil lasagna noodles in salted water according to package instructions until al dente. Drain, drizzle with oil, and set aside.
  9. Place 1–2 noodles in a bowl. Ladle hot soup over them. Top with ricotta mixture, mozzarella, parmesan, and fresh basil. Serve immediately.