Lasagna Soup
Cuisine: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 1 lb. Italian sausage (substitute 15 oz. cannellini beans and 8 oz. chopped mushrooms for a meatless option)
  • 2 tbsp. olive oil
  • 3 cloves garlic, minced
  • ½ yellow onion, chopped
  • 1 large carrot, peeled and finely chopped
  • 1 stalk celery, finely chopped
  • 2 medium zucchini, chopped
  • 28 oz. crushed tomatoes
  • 1 14.5 oz. can fire-roasted diced tomatoes
  • 2 tsp. dried oregano
  • 2 tsp. dried basil
  • ½ tsp. ground dried thyme
  • 3 cups chicken or vegetable broth
  • ½ tsp. salt
  • ½ tsp. freshly ground black pepper
  • Pinch of red pepper flakes
  • 6-8 lasagna noodles, broken into pieces
  • 1 cup ricotta cheese
  • ½ cup shredded Parmesan cheese
  • ½ cup shredded mozzarella cheese
  • ½ tbsp. finely chopped fresh herbs of choice
  • Salt and pepper to taste
Instructions
  1. In a large pot, brown the Italian sausage, breaking into pieces as it cooks. If you are keeping this vegetarian, move to the next step.
  2. Add olive oil to the pot, add garlic, onion, carrot, and celery and cook until tender. Add zucchini (and mushrooms, if using), and cook for an additional few minutes to soften.
  3. Add crushed tomatoes, diced tomatoes, oregano, basil, thyme, broth, salt, pepper, and red pepper flakes. Add cannellini beans, if using.
  4. Bring to a simmer, then add the lasagna noodles and cook until noodles are ender.
  5. In a medium bowl, whip together the ricotta, Parmesan, mozzarella, and fresh herbs. Add salt and pepper to taste.
  6. Serve immediately topped with a dollop of your whipped ricotta!
  7. Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/lasagna-soup/