Ah, autumn! That time of year when the air gets crisp and all I want to do is wrap myself in a cozy blanket and simmer something delicious on the stove. There’s just something magical about the way fall smells, you know? For us, that means lots of soups and stews. My absolute favorite go-to when a cool evening hits, and I want that home-cooked goodness without a ton of fuss, is this incredible Lasagna Soup. It’s like all the best parts of a classic lasagna, but in a hearty, warming bowl. Trust me, it’s going to become your new best friend for those chilly nights!
- Why You'll Love This Lasagna Soup
- Gather Your Lasagna Soup Ingredients
- How to Make Lasagna Soup: Step-by-Step
- Tips for the Best Lasagna Soup
- Ingredient Notes and Substitutions for Lasagna Soup
- Serving Suggestions for Lasagna Soup
- Storage and Reheating Lasagna Soup
- Frequently Asked Questions about Lasagna Soup
- Nutritional Information Estimate
- Share Your Lasagna Soup Experience
Why You’ll Love This Lasagna Soup
This Lasagna Soup is a total winner for so many reasons:
- It’s ridiculously easy to make – perfect for a weeknight!
- It packs all those amazing, comforting lasagna flavors into a warm, satisfying soup.
- It’s the ultimate comfort food, guaranteed to warm you up from the inside out on a chilly fall evening.
- Your whole family will devour it – it’s a guaranteed crowd-pleaser!
Gather Your Lasagna Soup Ingredients
Alright, let’s get our ingredients ready! You know, like Catherine always says, using good quality stuff really makes a difference. For this cozy Lasagna Soup, we’re keeping it simple but flavorful. You’ll need about a pound of good Italian sausage – the mild or spicy kind works, whatever tickles your fancy! Then, one big onion, all chopped up, and a couple of garlic cloves that we’ll mince up nice and fine. For the base, we’re grabbing a big 28-ounce can of crushed tomatoes and about four cups of chicken broth. Don’t forget those essential little flavor boosters: dried basil, oregano, a pinch of salt, and some black pepper. And of course, we can’t have Lasagna Soup without the noodles – just grab about a cup of lasagna noodles and break ’em into bite-sized pieces. Lastly, for that creamy dollop on top, we’ll need ricotta cheese, some grated Parmesan, one egg to bind it all, and a bit of fresh parsley for a pop of color and freshness!
How to Make Lasagna Soup: Step-by-Step
Alright, here’s the fun part – turning all those lovely ingredients into a hug in a bowl! It’s really not complicated at all, just a few easy steps. We want this Lasagna Soup to be just perfect for you and your family on a crisp fall evening. If you love comforting soups like this, be sure to check out our Chicken Gnocchi Soup or our hearty Zuppa Toscana!
Sautéing Aromatics for Lasagna Soup
First things first, grab your biggest pot or a Dutch oven. We’ll toss in that pound of Italian sausage and cook it over medium heat. You want to get it nice and browned – that’s where so much flavor comes from! Once it’s done, just drain off any extra fat. Now, toss in your chopped onion and let it soften up for about 5 minutes until it’s nice and translucent. Then, the garlic goes in for just one more minute. Careful here, garlic burns fast!
Simmering the Lasagna Soup Base
With our aromatics ready, we’re building the flavor! Pour in that can of crushed tomatoes and the chicken broth. Then, stir in the basil, oregano, salt, and pepper. Give it all a good stir to combine. Bring this mixture up to a nice boil, then turn the heat down low so it can gently simmer for about 10 minutes. This is when all those wonderful flavors start to get friendly with each other.
Cooking the Lasagna Noodles
Now for the pasta! Add those broken lasagna noodles right into the simmering soup. Cook them according to the package directions, or until they’re perfectly tender but still have a little bite to them. Remember what I always say, we don’t want mushy noodles here, so keep an eye on them! It’s better to take them out a minute early than too late.
Preparing the Ricotta Topping
While those noodles are doing their thing, let’s whip up that creamy topping. In a small bowl, just combine your ricotta cheese, that grated Parmesan, the egg, and the fresh parsley. Give it a gentle mix until it’s all blended together. This little dollop of creamy goodness on top really makes the Lasagna Soup extra special!
Tips for the Best Lasagna Soup
Okay, so making this Lasagna Soup is pretty foolproof, but a few little tricks can make it absolutely *perfect*. First off, don’t skimp on the Italian sausage quality – a good sausage really makes a difference in the flavor base. Also, always taste and adjust your seasonings as you go! Salt needs can change depending on your broth and sausage. Another thing: try not to overcrowd your pot when you’re cooking the sausage. Give it some space to brown nicely. If you like your soup on the thicker side, or maybe your broth seems a little thin, just let it simmer a bit longer with the lid off towards the end – the noodles absorb some liquid, and a little extra evaporation helps concentrate those flavors!
Ingredient Notes and Substitutions for Lasagna Soup
We all have our kitchen preferences, right? For this amazing Lasagna Soup, the Italian sausage is really key for that classic lasagna flavor, but if you’re not a fan or need to change things up, ground beef or even some plant-based crumbles work beautifully. Just make sure to get them nice and browned! And broth – chicken broth is my go-to, but a good beef broth adds an extra layer of richness that’s fantastic for fall. If you’re keeping it vegetarian, a hearty vegetable broth is perfect. You can even make a simplified lasagna by using a traditional lasagna recipe if you aren’t in the mood for soup! Honestly, the beauty of this soup is how adaptable it is, almost like our Pizza Lasagna.
Serving Suggestions for Lasagna Soup
Now that you’ve got this gorgeous bowl of Lasagna Soup, what goes best with it? For me, it’s all about having something perfect for dipping! A crusty loaf of garlic bread – you know, like our easy Garlic Bread recipe – is an absolute must. Or, if you want to balance out that rich soup, a nice, fresh side salad is always a good idea. A simple greens salad with a light vinaigrette, or maybe even our Fall Harvest Salad, would be lovely. They all just perfectly complement the cozy flavors of the soup!
Storage and Reheating Lasagna Soup
Don’t you hate it when good soup goes to waste? Me too! Luckily, this Lasagna Soup stores and reheats like a dream. Once it’s cooled down, just pop it into an airtight container in the fridge for up to 3-4 days. When you’re ready for more goodness, gently reheat it on the stovetop over medium-low heat, stirring occasionally, or pop a bowl in the microwave. You might need to add a splash more broth if it seems a little thick after chilling!
Frequently Asked Questions about Lasagna Soup
Got questions about this cozy bowl of goodness? I’ve got you covered!
Can I make this Lasagna Soup vegetarian?
Absolutely! Swap out the Italian sausage for your favorite plant-based crumbles or sautéed mushrooms and extra veggies like zucchini or bell peppers. Just make sure to use a good quality vegetable broth, and you’ll have a fantastic vegetarian version.
Can I freeze Lasagna Soup?
Yes, you totally can! Once it’s cooled, ladle it into freezer-safe containers. Just a heads-up, the noodles might get a little soft when they thaw, but the flavor will still be amazing. It’s best to add the ricotta topping fresh when you reheat it.
What kind of noodles work best?
For this Lasagna Soup, broken lasagna noodles are perfect because they’re easy to eat right out of the bowl. You can also use other short pasta shapes like ditalini, rotini, or even small shells. Just cook them until they’re al dente!
How do I make the soup thicker if it’s too thin?
If your Lasagna Soup seems a little watery, just let it simmer uncovered for a bit longer. The noodles will absorb some liquid naturally, and a little evaporation helps concentrate those delicious flavors. You could also make a quick slurry with a tablespoon of cornstarch or flour and a little cold water, then stir it in and let it thicken.
Nutritional Information Estimate
Just a little heads-up, this info is an estimate since ingredients can vary! This Lasagna Soup generally comes in around 450 calories per serving, with about 25g fat, 35g carbs, and a solid 25g of protein. It’s a pretty hearty and nourishing bowl for a cool fall evening!
Share Your Lasagna Soup Experience
So, what did you think? Did this Lasagna Soup become your new autumn go-to? I absolutely love hearing from you all! Drop a comment below and tell me how yours turned out, or if you tried any fun variations. A quick rating helps others find this cozy recipe too! You can always find more kitchen inspiration over on my blog.
PrintLasagna Soup
A hearty and comforting lasagna soup perfect for a cool autumn evening. This easy recipe brings the classic flavors of lasagna into a warming soup.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 pound Italian sausage
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 4 cups chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup lasagna noodles, broken
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1/4 cup chopped fresh parsley
Instructions
- In a large pot or Dutch oven, cook Italian sausage over medium heat until browned. Drain off excess fat.
- Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in crushed tomatoes, chicken broth, basil, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add lasagna noodles and cook according to package directions, or until tender.
- While the noodles cook, combine ricotta cheese, Parmesan cheese, egg, and parsley in a small bowl.
- Ladle soup into bowls. Top each serving with a dollop of the ricotta mixture.
Notes
- For a richer flavor, use beef broth instead of chicken broth.
- Add a pinch of red pepper flakes for a touch of heat.
- This soup is a great option for meal planning.
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 12g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg