Lasagna Soup


  • 1 1/2 pounds loose Italian sausage
  • 1 (28 oz.) can crushed tomatoes
  • 10 oz. lasagna noodles, broken into smaller pieces
  • 8 oz. fresh spinach, optional
  • 4 cups low-sodium chicken stock
  • 2 cups water
  • 1 cup ricotta cheese
  • 1 cup white onion, chopped
  • 1/2 cup parmesan cheese, grated
  • 2 bay leaves
  • 3 large cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • kosher salt and freshly ground pepper, to taste


  • In a large stockpot or Dutch oven, heat olive oil over medium-high heat and brown sausage making sure to break it up.
  • Once sausage is cooked through, add onion and cook until softened. Add minced garlic and cook for 1-2 minutes, or until fragrant.
  • Season generously with salt and pepper, and add basil, oregano and red pepper flakes.
  • Stir in tomato paste until incorporated, then pour in crushed tomatoes, chicken stock, water and bay leaves.
  • Bring mixture to a boil and cook for 5 minutes, then reduce heat and let simmer for 25-30 minutes.
  • Add lasagna noodles and spinach (if using) and cook for 8-10 minutes, or until al dente.
  • In a separate bowl, combine ricotta and parmesan cheese until smooth.
  • Transfer soup to serving bowls and serve with a large spoonful of ricotta mixture.

Recipe adapted fromĀ 12 Tomatoes

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