One Pot Lasagna Soup tastes better than regular lasagna and it is served in a bowl.
Topped with ricotta, parmesan and mozzarella, this tomato based, sausage filled one pot lasagna soup is a favorite in our family!
Full of ricotta and Parmesan and topped with mozzarella, this tomato based, sausage filled wonder is a favorite in our family!
Lasagna soup. I hear it’s a thing. Unfortunately, it takes me a long time to get the message. But thanks to Biz at My Bizzy Kitchen, sometime last year it finally sunk in.
It appears she’s made this recipe over and over; she’s even counted on her fingers how many times.
One day I just decided I have to make this one pot lasagna soup. From the moment I made it, I knew it really was a thing. And a very good thing indeed.
This amazingly simple soup with the flavors of traditional lasagna has been around awhile.
I found this easy lasagna soup recipe from Biz, and adapted it slightly to our tastes.
Frankly, I think I prefer this over classic lasagna in pan form.
It’s comforting to eat lasagna in a hearty bowl size.
Zoe has fallen in love with this cheesy lasagna soup and always requests it when she comes home.
Three good things about one-pot lasagna soup:
- It’s easier to make than lasagna.
- It’s quicker to make than lasagna.
- And it tastes good.
I love to broil the mozzarella a la French onion soup style, but this is totally unnecessary.
However it is fun to break through the stringy strands of molten cheese to reach the tomatoey sausage stuffed interior.
Don’t forget the fresh basil or the ricotta topping.
This really adds to the richness of the soup, even though I wouldn’t describe this soup as overly rich. Hearty, yes.
The next time you are in the mood for lasagna, but too tired to make it, try this soup with delicious Italian flavors.
The next time you feel like soup; try this one pot lasagna soup.
Have I convinced you yet?
Traditional lasagna recipes often use creamy ricotta, pasta or marinara sauce, ground beef, ground turkey, Italian sausage or both, mozzarella cheese and parmesan cheese with lots of good Italian seasoning; just like this delicious recipe.
And this perfect comfort food makes the whole family happy!
Not to mention the cook!
So let’s get to it and make this one-pot lasagna soup recipe!
In a large pot, begin by browning the best Italian sausage you can find, in 2 teaspoons of olive oil over medium heat
While it’s browning chop some onions and 3-4 fresh garlic cloves.
Add in your seasonings such as oregano and if you want more spice, add in some more red pepper flakes.
I use spicy Italian sausage but you could also use lean ground beef.
Now add in the tomato paste and let it turn dark brown and kind of golden.
Time to add a can of tomato sauce and diced tomatoes.
Pour in the water or beef or chicken broth.
I know it might be looking a little soupy, but once you throw in the uncooked lasagna noodles it will start to soak up the liquid.
I like adding a bay leaf or three, to simmer with the soup.
Noodles for Lasagna Soup:
On a side note I use no-boil lasagna noodles and run them under hot water so they will cook faster.
Be sure to break up the noodles before placing in the pot.
Another tip on noodles: Feel free to use any hearty pasta. And if you plan on having leftovers you may want to cook the pasta separately so when you reheat the noodle won’t get soggy.
This can be stored in an airtight container but after a day or so, the noodles may become soggy.
While the soup is simmering stir the ricotta cheese with some Italian seasoning or some fresh pesto and a touch of salt.
When you are ready to serve this soup place some mozzarella slices on top.
Feel free to use fresh slices or shredded mozzarella. If you want to broil the top, now is the time.
After adding the cheese, place dollops of ricotta cheese on top and top that with fresh herbs such as chopped fresh basil or fresh Italian parsley.
Of add some fresh basil pesto and then sprinkle on some parmesan cheese!
The next time you want to please a crowd and are maybe tired of chili; make this easy dinner recipe.
Trust me on this. Don’t wait as long as I did to make it.
You may think you make the best lasagna in the world-and you probably do- but this hearty soup, full of lasagna flavor requires little time in the kitchen.
Lasagna soup really hits the spot. And besides…it’s a thing.
2 t olive oil
14 oz hot or mild Italian sausage (I prefer the Boulder brand in Denver)
2 c chopped onions
3 garlic cloves minced
2 t dried oregano
1/2 t crushed red pepper flakes or to your taste
2 T tomato paste
1 14 oz can tomato sauce
1 14 oz can diced tomatoes
2 14 oz cans water
2 bay leaves
6 no boil lasagna noodles OR 6 oz of macaroni (I prefer Barrilla. I run the noodles under hot water before putting them in the soup.)
Salt and Pepper
1/2 c fresh shredded basil
2 c shredded mozzarella or 6 oz fresh mozzarella in thin slices
1/2 c freshly grated Parmesan
6 oz ricotta
1/2 c grated Parmesan
salt and pepper to taste
1 T basil pesto (optional) If you don’t have fresh basil it is nice to mix this in here.
Heat olive oil in a large pot over medium heat. Add sausage. Break it up as it cooks and browns.
Once sausage is browned, add onions and cook until soft, about 6 minutes. Add garlic, oregano and red pepper flakes. Cook for 1 minute.
Add tomato paste. Stir well and cook until the tomato paste turns a rusty brown-about 3-4 minutes.
Add both cans of tomatoes and sauce, bay leaves and water. Stir to combine. Bring to a boil. Reduce heat and simmer for 30 minutes. Break up the lasagna noodles and add to the soup, stirring so they won’t stick together. These cook pretty fast and you don’t want them to overcook. (If you prefer to cook them separately you can and then if you have leftovers your noodles won’t get soggy.)
When lasagna noodles are cooked, this is ready to serve. I love this French onion soup style with a broiled mozzarella topping. To do this, lade the soup into bowl. Top with shredded mozzarella-not the fresh variety-and place bowl in broiler pan. Place pan on the top rack and under a hot broiler until cheese is browned. Or you could use a blow torch! When soup is golden, remove from broiler. Top with a few tablespoons of ricotta and garnish with basil.
For the simple version…ladle soup into bowl. Stir in some fresh basil. Top with shredded mozzarella and a scoop of ricotta. Garnish with more basil, black pepper and Parmesan.
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