Lasagna Soup Recipe
Lasagna soup is one of those bowls that feels like a hug—rich, cheesy, and deeply satisfying. A serving of lasagna soup typically falls in the range of about 250–400 calories per cup, depending on the amount of sausage, cheese, and pasta used, with heartier versions like this one landing toward the higher end of that range. ansoup.com thekitchenpursuits.com elysiumrecipes.com You’re getting a good dose of protein from the Italian sausage and cheeses, carbohydrates from the noodles for energy, and calcium from the ricotta and Italian cheese blend, making it a comforting, filling meal that can fit into a balanced diet when enjoyed mindfully. ansoup.com thekitchenpursuits.com snapcalorie.com
Lasagna Soup Recipe
Ingredients (4 servings)
- 1 pound ground hot or mild Italian sausage
- 1 (24‑ounce) jar tomato‑basil sauce
- 5 cups water, divided
- 1/2 teaspoon kosher salt
- 6 uncooked lasagna noodles, broken into 2‑inch pieces
- 3/4 cup (about 3 oz) shredded Italian cheese blend
- 3/4 cup whole‑milk ricotta cheese
- Chopped fresh basil, for garnish (optional)
Method
1. Cook the sausage
- Place a large Dutch oven over medium‑high heat.
- Add the Italian sausage and cook, stirring frequently and breaking it into small pieces, until browned and cooked through, about 6–9 minutes.
- Adjust the heat as needed to prevent excessive browning or burning.
2. Add the liquids and deglaze
- Stir the tomato‑basil sauce into the cooked sausage.
- Pour 1/2 cup water into the empty sauce jar, swirl to loosen any remaining sauce, and add this to the pot.
- Add the remaining 4 1/2 cups water and the kosher salt.
- Scrape the bottom of the pot with a wooden spoon to dissolve any browned bits.
- Bring the mixture to a boil over medium‑high heat.
3. Cook the noodles
- Once boiling, add the broken lasagna noodles to the pot.
- Reduce the heat to medium.
- Cook, stirring occasionally to prevent sticking, until the noodles are al dente, about 12–16 minutes.
4. Make the ricotta topping
- While the noodles cook, combine the shredded Italian cheese blend and ricotta in a small bowl.
- Stir until the mixture is smooth and well combined.
- Set aside; this will be your creamy topping.
5. Serve and garnish
- Remove the pot from the heat once the noodles are cooked.
- Ladle the soup into 4 bowls.
- Top each portion with generous dollops of the ricotta–cheese mixture.
- Garnish with chopped fresh basil, if using.
- Serve hot.
6. Storing and reheating
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat gently on the stovetop over medium‑low heat, adding a splash of water as needed to loosen the soup to your desired consistency.
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