As much as I’m excited for warmer weather, it does make me a little sad that it’s the end of soup season. I decided that this lasagna soup was too good to wait to share, so it will be my last soup recipe this winter! I know that a lot of people are still having from really chilly weather, but for us I can see glimpses of spring with the sunshine and mild temperatures we’re having. And nicer weather is always easier with kids! That means picnics, trips to the zoo, hiking, and finding every playground we can.
I do love a good lasagna, and I think they’re the perfect meal for some cozy entertaining, but they are a lot of work. Lasagna soup uses all the flavors of lasagna, including lasagna noodles, to get the lasagna flavor you crave in just a fraction of the time. I used Italian sausage in this soup, but I’m including a meatless substitute below to keep it vegetarian if you don’t eat meat. I love recipes that give you substitution options and want to make sure you have substitutions that work for you!
Lasagna isn’t my husband’s favorite, but he loved this soup and said he enjoyed it much more than traditional lasagna. As a bonus for me being the cook in the house, it’s so much easier to make than traditional lasagna! Be sure you make this lasagna soup before the weather warms up.
- 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
- 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.
- 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.
- Add crushed tomatoes, diced tomatoes, oregano, basil, thyme, broth, salt, pepper, and red pepper flakes. Add cannellini beans, if using.
- Bring to a simmer, then add the lasagna noodles and cook until noodles are ender.
- In a medium bowl, whip together the ricotta, Parmesan, mozzarella, and fresh herbs. Add salt and pepper to taste.
- Serve immediately topped with a dollop of your whipped ricotta!
- Enjoy!
[…] Lasagna Soup […]