The Best Lasagna Soup Recipe

Servings: 6 people 6 oz lasagna noodles, broken into pieces 1 tbsp oil, avocado or olive oil 1 medium onion, chopped 1 lb hot or sweet Italian sausage, casings removed 2 garlic cloves, chopped 1 tsp dried oregano 2 tbsp tomato paste 32 oz low-sodium broth, (chicken or beef) 15 oz canned crushed tomatoes, with their juice 1/2 cup fresh basil, chopped 1/4 cup parmesan cheese, grated 1/2 cup half & half Ricotta cheese, for serving


Bring a large pot of salted water to a boil. Add the noodles and cook them for 2 minutes less than advised by the package instructions. Drain the noodles, drizzle them with oil, and set them aside.


Place a heavy bottom pot or dutch oven over medium heat, add the sausage, and sautee until cooked through, breaking it up into small pieces with a spatula.

Add the onion and cook until it’s translucent. Stir in pressed garlic and oregano and cook for 30 seconds until fragrant.

Add tomato paste, broth, and canned tomatoes. Bring to a boil then reduce heat, partially cover, and simmer for 15 minutes.

Keeping the heat at a simmer, add in noodles, half and half, parmesan, and basil. Simmer for a few more minutes and season to taste. Serve right away with a spoonful of ricotta cheese and a sprinkle of fresh basil.

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