Well, I’m not really a soup lover, but the name of this soup caught my attention too much not to give it a try. I am so happy that I did. It was wonderful and it tasted just like its namesake – yet not as heavy in the stomach. I served the soup with some buttered crusty Italian bread (You can never go wrong with that!)
Another plus side of the recipe – from prep to eating only took 30 minutes!
Here are the ingredients for Lasagna Soup:
8 ounces lasagna noodles, broken into pieces (about 10 noodles)
1 Tablespoon extra virgin olive oil, plus more for drizzling
1 onion, chopped
½ pound hot or sweet Italian sausage, casings removed
3 cloves garlic, chopped
1 teaspoon dried oregano
2 Tablespoons tomato paste
4 cups low sodium chicken broth
1 15-ounce can crushed tomatoes
½ cup chopped fresh basil
1/3 cup grated parmesan cheese
¼ cup heavy cream or half-and-half
1 cup water
First bring a large pot of salted water to a boil. Add the noodles and cooks as the label directs. Drain; drizzle with olive oil and toss.
Meanwhile, heat 1 Tablespoon olive oil in a large Dutch oven over medium-high heat. Add the onion and cook, stirring until softened, about 4 minutes. Add the sausage, garlic and oregano and cook, stirring and breaking up the sausage with a wooden spoon, until the sausage is browned, about 4 minutes. Add the tomato paste and cook, stirring, until darkened, about 2 minutes.
Add the chicken broth, tomatoes and 1 cup water; cover and bring to a simmer. Uncover and cook until slightly reduced, about 10 minutes. Stir in the noodles, basil, parmesan cheese and heavy cream (or half and half if you decided to take the “lighter” route); simmer 2 more minutes.
Divide the soup among bowls. If desired, you can add toppings such as mozzarella cheese, grated parmesan cheese and/or ricotta cheese.