Lazy Lasagna Soup with Italian Sausage
This comforting lasagna soup combines the beloved flavors of classic lasagna into a hearty one-pot meal, perfect for busy weeknights or lazy weekends.
Ingredients
For the Soup
- 2 tablespoons olive oil Provides a rich base for sautéing the vegetables.
- 1 pound Fresh Italian Hot Ground Sausage Adds a robust flavor and protein to the soup.
- 1 medium sweet Vidalia or yellow onion Introduces natural sweetness and aromatic depth.
- 3 cloves garlic Enhances the overall flavor profile with a savory kick.
- 4 cups low-sodium chicken broth Serves as the flavorful liquid foundation for the soup.
- 14.5 oz diced tomatoes Provides texture and acidity to balance flavors.
- 14.5 oz fire roasted tomatoes Adds a smoky richness to the soup.
- 2 tablespoons tomato paste Concentrates the tomato flavor throughout the dish.
- 2 leaves bay leaves Infuses a subtle depth of flavor during cooking.
- 1 teaspoon dried oregano Offers a traditional herbaceous note found in Italian cooking.
- 1 teaspoon dried basil Complements the other herbs with an aromatic essence.
- 1 teaspoon salt Enhances and amplifies all the flavors in the soup.
- 1/2 teaspoon black pepper Adds warmth and a slight kick to the mix.
- 1/4 teaspoon cayenne pepper Optional heat to elevate the flavor profile.
- 8 oz lasagna noodles The star ingredient, providing heartiness and comfort.
- 1/4 cup fresh Italian flat-leaf parsley Brightens the dish and adds freshness.
- 1 cup shredded mozzarella cheese Melts beautifully to create a creamy topping.
- 1/4 cup parmesan cheese Adds a salty, nutty flavor that elevates the broth.
Instructions
Preparation
- Heat the olive oil in a large Dutch oven over medium-high heat.
- Add the ground sausage and diced onions; cook for about 8 minutes until the sausage is browned and onions are tender.
- Stir in the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Add the chicken broth, diced tomatoes, fire roasted tomatoes, tomato paste, bay leaves, oregano, basil, salt, black pepper, and optional cayenne. Bring the mixture to a boil.
- Stir in the broken lasagna noodles and boil gently for about 15 minutes, or until the noodles are tender. Adjust the liquid with additional water or broth as needed.
- Stir in the minced parsley and boil for another minute until wilted.
- Taste the soup and adjust the seasoning if necessary; then remove the bay leaves.
- Preheat your oven to the broiler setting.
- Ladle the soup into oven-safe bowls, top with mozzarella and parmesan cheese. Broil for about 1 minute until the cheese is melted and golden brown. Serve immediately.
- Store any ungarnished leftovers in the fridge for 5-7 days or freeze for up to 4 months.
Notes
Start with high-quality sausage for the best flavor and allow the onion and sausage to get a golden color. Adjust the spiciness by adding cayenne to taste. Broiling the cheese is essential for a creamy, cheesy finish.