Description
This Savory Italian Baked Lasagna Soup combines the comforting flavors of classic lasagna in a hearty, cheesy soup form. Italian sausage, aromatic herbs, tender broken lasagna noodles, and a blend of ricotta, Parmesan, and mozzarella cheeses come together to create a rich and satisfying meal perfect for cozy dinners.
Ingredients
Scale
Meat and Vegetables
- 1 pound Italian sausage, casings removed
- 1 medium onion, chopped
- 2 cloves garlic, minced
Herbs and Spices
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon crushed red pepper flakes
- Salt and pepper to taste
Tomatoes and Liquids
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 tablespoons tomato paste
- 4 cups chicken broth
- 2 cups water
Pasta and Cheese
- 8 lasagna noodles, broken into bite-sized pieces
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Garnish
- Fresh basil leaves for garnish
Instructions
- Cook the sausage: In a large pot or Dutch oven over medium heat, cook the Italian sausage, breaking it up with a spoon until browned. Remove any excess fat if necessary to keep the soup from being greasy.
- Sauté the onion: Add the chopped onion to the pot and cook for about 3 minutes, or until softened and translucent, to build flavor for the base of the soup.
- Add aromatics and spices: Stir in the minced garlic, oregano, basil, and crushed red pepper flakes. Cook for another minute until the garlic is fragrant and the spices are well incorporated.
- Add tomatoes and paste: Mix in the diced tomatoes along with their juices and the tomato paste, stirring well to create a rich tomato base.
- Pour in liquids and boil: Add the chicken broth and water to the pot. Increase heat to bring the mixture to a boil, preparing to cook the noodles.
- Simmer with noodles: Reduce the heat to a simmer and add the broken lasagna noodles. Cook for about 10 minutes, or until the noodles are tender but still hold their shape.
- Preheat oven: While the noodles cook, preheat your oven to 375°F (190°C) to prepare for baking the soup with cheese topping.
- Incorporate cheeses: Stir the ricotta cheese and grated Parmesan into the soup mixture thoroughly. Season with salt and pepper to taste for balanced flavor.
- Transfer to baking dish: Pour the soup mixture into an oven-safe baking dish, spreading it evenly for consistent baking.
- Add mozzarella topping: Sprinkle the shredded mozzarella cheese evenly over the surface of the soup to ensure a bubbly, golden crust after baking.
- Bake until bubbly: Place the dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown.
- Garnish and serve: Remove the baked soup from the oven and let it sit for a few minutes to set. Garnish with fresh basil leaves before serving for added aroma and freshness.
Notes
- For a spicier soup, increase the amount of crushed red pepper flakes according to your taste.
- Use fresh lasagna noodles if available, but adjust cooking time accordingly as they may cook faster than dried noodles.
- You can substitute Italian sausage with ground beef or turkey for a leaner option.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the oven.
- To make this recipe vegetarian, omit the sausage and use vegetable broth instead of chicken broth.
- If you prefer a thicker soup, reduce the amount of water slightly or simmer longer before adding noodles.
