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Lasagna Soup

Teri Whitney
This easy Lasagna Soup recipe has everything you love about lasagna in one bowl! It’s the original and BEST lasagna soup! The ultimate comfort food with a fantastic ooey-gooey cheesy yum!
Servings 8 people


  • 2 tsp. olive oil
  • 1 1/2 lbs. Italian sausage
  • 3 cups chopped onions
  • 4 cloves garlic
  • 2 tsp. dried oregano
  • 1/2 tsp. crushed red pepper flakes
  • 2 Tbsp. tomato paste
  • 1 28-oz. can fire-roasted tomatoes
  • 2 bay leaves
  • 6 cups chicken stock
  • 8 oz. lasagna noodles, broken into shards
  • 1/2 cup fresh basil, chopped
  • salt and pepper to taste
  • 8 oz. ricotta
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 tsp. salt
  • pinch pepper
  • 2 cups shredded mozzarella cheese


  • Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite-sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes—Cook for 1 minute. Add tomato paste and stir well to incorporate—Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.
    Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not overcook or let the soup simmer for an extended time as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately and then adding some to individual bowls before ladling the soup over them. Before serving, stir in the basil and season to taste with salt and freshly ground black pepper.
    While the pasta is cooking, prepare the cheesy yum. Combine the ricotta, Parmesan, salt, and pepper in a small bowl.
    To serve, place a dollop of the cheesy yum in each soup bowl and ladle the hot soup over the cheese. Top with the mozzarella and basil.


Source: https://www.afarmgirlsdabbles.com/lasagna-soup/