Easy Lasagna Soup with Italian Sausage and Fresh Tomatoes
Warm up with this cozy, flavorful twist on classic lasagna. Tender noodles swim in a rich tomato and chicken broth, layered with creamy ricotta, melty mozzarella, and fragrant fresh herbs. Perfect for family dinners or a comforting weeknight meal!
Servings 8 servings
Ingredients
- 3 lbs fresh tomatoes
- 8 oz lasagna noodles
- 1 lb ground Italian sausage
- 1 quart chicken stock or broth
- 4 oz mozzarella cheese shredded
- 15 oz Whole Milk Ricotta cheese
- 2 tbsp fresh oregano chopped
- ¼ cup fresh basil chopped
- salt to taste
Instructions
How to make the tomato base
- Slice the tomatoes into halves or quarters and place them into a tall pot.
- Add a tiny amount of water to the bottom of the pot. Salt to taste. Bring the tomatoes to a boil.
- Cook the tomatoes until they have broken down. It should take around 15 minutes.
- Remove the pot from the heat. Allow to cool for 5 to 10 minutes.
- Add in the chopped fresh herbs. Use an immersion blender to blend up the tomatoes until smooth. Add in the chicken stock and keep warm while you prepare the rest of the soup.
How to cook the sausage
- Add the sausage to a pan and cook it over medium heat until the sausage is brown and crispy. Break it up with a spatula as it cooks. It should take around 8 to 10 minutes.
- Add the sausage to the soup.
How to cook the lasagna
- Bring a tall pot of salted water to a boil.
- Add in the lasagna. If it is not fully submerged at first, don't worry, it will soften enough fast for you to push it down underneath the water with a pair of tongs.
- Cook the lasagna noodles until al dente and drain.
- When the noodles are cool enough to handle, use some kitchen shears to cut the noodles into pieces and add to the soup.
How to serve the soup
- Taste the finished soup and add salt to taste.
- Ladle the soup into the bowls. Add in a scoop of ricotta cheese and top off with the mozzarella.
Notes
You can adjust the amount of fresh herbs you use to taste.