Lasagna Soupwith Italian sausage / ricotta / mushrooms / spinach
Classic lasagna is time-consuming to make, but all those same ingredients can be made into soup in a fraction of the time! A dollop of ricotta cheese served on top gives this dish the authentic feel of the original.
Smarts: Lasagna noodles are broken up and stirred into the soup at the end of cooking. Watch them closely or boil them separately to keep them from over-cooking and getting soggy.
- Onions, medium - 1, diced
- Garlic - 4 cloves, chopped
- Lasagna noodles - 6 oz, broken into pieces
- Mushrooms, any button - 8 oz, sliced (look for pre-sliced)
- Oil, cooking - 1 Tbsp
- Sausage, Italian and raw (use mild or spicy) - 8 oz
- Tomato paste - 2 Tbsp
- Oregano, dried - 1 tsp
- Basil, dried - 1/2 tsp
- Italian seasoning - 1/2 tsp
- Red pepper flakes (opt) - 1/2 tsp
- Stock, any type - 4 cups
- Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
- Bay leaves - 2
- Spinach, baby - 5 oz
- Cheese, ricotta - 1/4 cup
- Cheese, parmesan (opt) - 2 oz, grated
- Onions / Garlic / Lasagna noodles - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Mushrooms - Slice mushrooms. (Can be done up to 3 days ahead)
- Heat a Dutch oven with oil over medium heat. Stir in onions, garlic, and mushrooms and cook for 2 to 3 minutes.
- Add sausage and saute until sausage is breaking apart and nearly cooked through, 4 to 6 minutes.
- Stir in tomato paste, oregano, basil, Italian seasoning, and red pepper flakes and saute until fragrant, ~1 minute more.
- Pour stock and tomatoes (including liquid) over sausage and aromatics. Add bay leaves. Bring to a simmer.
- Stir lasagna noodles into soup and cover.
- Simmer soup just until lasagna noodles are al dente, tender but still with some bite. This should take 10 to 15 minutes, but watch closely to prevent over-cooking the noodles. In the last minute of cooking, stir in spinach leaves.
- Taste soup and season with some salt and pepper.
- Divide soup between serving bowls. Top each bowl with a spoonful of ricotta cheese and some Parmesan cheese (if using). Enjoy!
This meal has 48 reviews
Easy and yummy soup for a chilly night! I would definitely use different pasta next time. It was time consuming to break up the lasagna, and the inconsistency in the size of the pieces made the texture of the soup feel "off". Campanelle would be a perfect sub for next time, but I would consider cavatappi as well since I tend to always have that in my pantry. I also would drizzle a little olive oil and balsamic over top of my serving next time to brighten it up a bit.
Omitted the ricotta. Still great!
Made this for my parents, and even my “well it sounds all right but I’d prefer lasagna” dad thought it was great! The ricotta and parm give it just enough creamy cheesiness without being heavy. We used red lentils rather than precooked green, which added just a touch of texture.
Used shell noodles and added carrots.
cooked the lasagna noodles separately so that I could freeze the base and reheat later with fresh noodles. pretty tasty.
This was very good, but I still wanted it to be better if it's going to replace lasagna. I love lasagna, and this was missing the best part--the mozzarella--so it just wasn't quite there. I agree with other reviewers about using a different pasta next time--the lasagna noodles were awkward and didn't add anything.