Description
All the comforting flavors of a classic lasagna reimagined into a rich and creamy soup, complete with layers of pasta, cheese, and savory Italian sausage.
Ingredients
Scale
For the Crust:
- 1 lb Italian sausage, casings removed
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 (24 oz) jar marinara sauce
- 10 lasagna noodles, broken into pieces
- 1 cup heavy cream
- 1 (15 oz) container ricotta cheese
- 1/2 cup grated parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
1. Prepare the Crust:
- In a large pot or Dutch oven, brown the Italian sausage over medium-high heat, breaking it up with a spoon. Add the diced onion and cook until softened, about 5 minutes. Add the garlic and cook for one more minute.
- Pour in the chicken broth and marinara sauce. Add the broken lasagna noodles, dried basil, and oregano. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the pasta is tender.
- In a small bowl, mix the ricotta, parmesan, and half of the mozzarella cheese. Stir the heavy cream into the soup. Add dollops of the cheese mixture and the remaining mozzarella to the pot. Let it simmer for another 5 minutes until the cheese is melted and creamy.
- Season with salt and pepper to taste. Ladle into bowls and garnish with fresh basil and an extra sprinkle of parmesan cheese before serving.
Notes
You can customize the seasonings to taste.