Lasagna Soup
with Italian sausage / ricotta / mushrooms / spinach
We created this flavorful soup in 2018 to fill a weeknight craving for lasagna with far less work. The soup even includes lasagna noodles (broken into pieces) and a topping of ricotta cheese to give you the same flavors as the original.
Smarts: This soup is great for making ahead / freezing, but wait to add the noodles until right before serving.
Ingredients
- 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 - 8 oz (use mild or spicy)
- 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
- Baby spinach - 5 oz
- Cheese, part-skim ricotta - 1/4 cup
- Cheese, parmesan (opt) - 1 oz, grated
Nutrition Facts
Prep
- 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)
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Make
- 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.
- Remove bay 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!
Nutrition Facts
Reviews
Ratings
71 reviews
I’ve made this twice and wish both times that I used a different noodle than the lasagna noodle. Elbow pasta would work better and taste just the same. Definitely keep the pasta out of leftovers though.
0 HelpfulMade this with the boyfriend the same week as the mushroom, sausage, and butternut squash saute. MMMMMmmm!
0 HelpfulI love this meal so much. I used freshly made noodles and dairy free ricotta (kite hill) and it was magical!
0 HelpfulMine seemed to need 1) more stock, 2) and to be stirred through the simmering. My noodles got pretty stuck to the bottom. But it was delicious!
0 Helpful