Sausage Lasagna Soup Comfort (Printable Version)
Comforting soup with sausage, lasagna noodles, tomatoes, and herbs for a warm, hearty meal.
# What You'll Need:
→ Meat
01 -
1 lb Italian sausage, mild or spicy, casings removed
→ Vegetables
02 -
1 medium yellow onion, diced
03 -
3 cloves garlic, minced
04 -
1 red bell pepper, diced
05 -
1 zucchini, diced
→ Liquids & Tomatoes
06 -
4 cups low-sodium chicken broth
07 -
1 can (28 oz) crushed tomatoes
08 -
1 can (14 oz) diced tomatoes
09 -
2 tbsp tomato paste
→ Pasta
10 -
8 oz lasagna noodles, broken into bite-sized pieces
→ Herbs & Spices
11 -
1 tsp dried basil
12 -
1 tsp dried oregano
13 -
1/2 tsp dried thyme
14 -
1/2 tsp red pepper flakes (optional)
15 -
Salt and black pepper, to taste
→ Cheese
16 -
1 cup shredded mozzarella cheese
17 -
1/2 cup grated Parmesan cheese
18 -
1 cup ricotta cheese
→ Garnish
19 -
2 tbsp fresh parsley, chopped (plus more for garnish)
# Step-by-Step Guide:
01 -
Heat a large Dutch oven over medium heat. Add Italian sausage, breaking it up with a spoon, and cook until no longer pink, about 5 minutes. Drain excess fat if necessary.
02 -
Add diced onion, minced garlic, red bell pepper, and zucchini to the pot. Cook, stirring occasionally, until vegetables soften, about 5 to 7 minutes.
03 -
Stir in tomato paste and cook for 1 minute to deepen the flavor.
04 -
Pour in chicken broth, crushed tomatoes, diced tomatoes, dried basil, dried oregano, dried thyme, and optional red pepper flakes. Stir to combine and bring the mixture to a gentle boil.
05 -
Add broken lasagna noodles, reduce heat to a simmer, and cook uncovered for 12 to 15 minutes, stirring occasionally, until the pasta reaches an al dente texture.
06 -
Adjust seasoning with salt and black pepper as desired.
07 -
Stir in half of the shredded mozzarella and Parmesan cheeses just before serving to enrich the broth.
08 -
Ladle the soup into bowls and top each serving with a dollop of ricotta, a sprinkle of remaining mozzarella and Parmesan, and chopped fresh parsley.
# Additional Notes:
01 -
Breaking lasagna noodles into bite-sized pieces ensures even cooking and makes the soup easier to eat.