Soups & Stewschefjeanpierre5.0
Lasagna Soup Recipe
Today, we're bringing the warmth and heartiness of lasagna into a delightful soup that's perfect for cold days. This Lasagna Soup combines spicy Italian sausage, vegetables, and noodles, all simmered together in a savory broth, then topped with a rich mascarpone and ricotta cheese blend. And the best part is that it is super easy to prepare!
👥 6 Servings👤 Chef Jean-Pierre📖 chefjeanpierre
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- bowl
- oven
📝 Preparation Steps
1
Heat olive oil in a large pot, then add the sausage, breaking it apart as it cooks. Once it starts to brown, add the onions and cook until light golden brown.
large Onion, finely chopped1(28 ounces each) Tomatoes chopped (squeeze them if whole)2 cans
2
Add celery, carrots, and fennel. Sauté for a few minutes until vegetables begin to soften. Stir in the garlic, rosemary, and thyme, cooking for a few more minutes until fragrant.
Carrots, diced small4(28 ounces each) Tomatoes chopped (squeeze them if whole)2 cansGarlic Olive Oil1 tablespoonGarlic, minced1 teaspoonRosemary, chopped1 tablespoonThyme, chopped1 tablespoon
3
Add the ham and tomatoes, mixing thoroughly. Add ¾ of the basil leaves save the rest for the end.
Ham, diced4 ounces(28 ounces each) Tomatoes chopped (squeeze them if whole)2 cans
4
Pour in the beef and chicken stock and bring to a boil, then reduce to a very low simmer.
(28 ounces each) Tomatoes chopped (squeeze them if whole)2 cansChicken Stock6 cups
5
After 45 to ⏱️ 60 minutes, add the lasagna noodles, cooking until tender but not mushy. Adjust seasoning with salt and pepper throughout.
(28 ounces each) Tomatoes chopped (squeeze them if whole)2 cansLasagna Noodles, cut into small pieces*6 ounces
6
Near the end of cooking, in a separate bowl, combine the ricotta, parmesan, mozzarella, and mascarpone with a teaspoon of garlic, then form into small balls to top the soup. Serve the soup garnished with basil chiffonade and a drizzle of olive oil.
Garlic Olive Oil1 tablespoonGarlic, minced1 teaspoon(28 ounces each) Tomatoes chopped (squeeze them if whole)2 cans
7
*Lasagna: The Chef used the Oven-Ready type because they breakup easily in small pieces, but you can use what ever you have in your pantry.
Nutrition Facts
calories
877.9 kcal
fat Content
54.58 g
serving Size
1 serving
fiber Content
4.3 g
sugar Content
11.5 g
sodium Content
2218.79 mg
protein Content
46.67 g
cholesterol Content
140.91 mg
carbohydrate Content
49.09 g
saturated Fat Content
24.08 g
unsaturated Fat Content
23.88 g
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