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This soup has all the taste of lasagna but without all the work! Italian sausage makes it extra tasty.
Lasagna As A Soup
When you crave lasagna but don’t have all the fixings or you just don’t feel like all the prep work, lasagna soup is the answer.
This soup also works well when you have the tag end of a box of lasagna noodles, but there’s not enough to make the real thing.
This is a hearty and filling dinner. This soup is really a meal.
Sausage Makes The Difference
Most recipes for lasagna soup use either ground beef or ground turkey. Those two meats make a delicious soup.
But sometimes you want a bit more flavor and nothing says flavor like Italian sausage.
You can use either sweet or hot sausage. In this soup, I used the hot variety because I really love them. I also wanted a bit more heat so I gave this a couple of dashes of red pepper flakes. The resulting soup had just enough heat without masking the other flavors.
But if you aren’t adventurous with spicy food, then the sweet sausage without the red pepper flakes is the one for you.
Enough Cheese To Satisfy
One thing a great lasagna shouldn’t lack is cheese. This soup doesn’t skimp on the good stuff either.
There’s plenty of stringy mozzarella to satisfy. There’s two whole cups in the soup!
If you want more cheese, go right ahead and add it. Want less? That’s fine too!
And for the finishing touch, make sure to tear up a couple of fresh basil leaves for each bowl. Not only is it a lovely garnish, it adds great flavor!
Sausage Lasagna Soup
- 1 tbsp olive oil
- 1/2 cup onion chopped
- 1 lb hot or sweet bulk Italian sausage
- 4 cloves garlic finely minced
- 28 oz can crushed tomatoes
- 4 cups chicken stock or broth
- 1 tbsp oregano
- 1/2 tsp red pepper flakes optional
- 1 tbsp balsamic vinegar
- Salt to taste
- 1-2 tbsp brown sugar optional
- 8 oz lasagna noodles broken up
- 2 cups shredded mozzarella
- 1 or 2 torn fresh basil leaves for each bowl as a garnish it adds flavor too
- Grated Parmesan for garnish
- Heat oil in a large dutch oven over medium heat. Add onion and cook, stirring frequently, until it's translucent.
- In the same pot, brown the sausage meat and onion until fully cooked; drain fat from the pan.
- Add the garlic and cook until garlic is fragrant.
- Stir in the tomatoes, balsamic vinegar, red pepper flakes (if using) and oregano. Add the stock. Taste and salt to taste. If it tastes too sour for your taste, stir in 1-2 tbs brown sugar.
- Cook until the soup begins to simmer. Place the broken-up lasagna noodles to the soup. Cook until pasta is al dente, about 10 minutes.
- Stir in the shredded cheese.
- Serve and top each bowl with Parmesan cheese and the torn basil.
*Adapted from Delish