Lasagna Soup

Easy to make for weeknight family dinners, this Lasagna Soup is budget-friendly comfort food! It's made with gluten-free Mafalda pasta or lasagna noodles, but you can use any pasta you'd like.

Prep Time10

Cook Time20

Total Time30

Author : Kari Peters

Cuisine: Amercian, Italian

Servings:

Calories: 582kcal

Ingredients

1 pound bulk Italian sausage mild or spicy
1 medium onion finely diced
2 cloves garlic minced
2 tsp Italian seasoning no added sugar or salt
1 tsp ground fennel optional
28 ounces can fired-roasted diced tomatoes blended until smooth in a blender
32 ounces low-sodium chicken broth
1/2 tsp sea salt more or less to taste
1/2 tsp black pepper
6 ounces Mafalda pasta broken lasagna noodles, or pasta of your choice, see notes
1 cup ricotta cheese
1/2 cup chopped fresh basil or 2 tbsp chopped fresh parsley
1 cup grated mozzarella cheese
1/2 cup grated parmesan cheese

Instructions

After you've prepped the ingredients, place a large pot or large Dutch oven over medium-high heat. When the pot is hot but not smoking, add the Italian sausage and break it up with a wooden spoon while it browns.
When the sausage is just done and broken into bite-sized pieces, add the onion and garlic. Cook stirring occasionally for 1-2 minutes or until just softened.
Add the Italian seasoning, ground fennel, blended tomatoes, and chicken broth to the pot. Stir to combine while you bring the soup to a boil scraping up any browned bits from the bottom with the wooden spoon.
Add the salt and peppers, (or reserve to the end if desired) and stir again. Add the pasta to the pot and stir.
Bring the soup to a boil, then lower the heat to maintain a simmer and cook stirring occasionally until the pasta is al dente, or with a bit of resistance when you bite into a piece, 8-10 minutes.
While the pasta is cooking in the soup, mix the ricotta with the fresh herb(s). Season to taste with a little salt and pepper and mix in about 1/3 of the parmesan cheese.
When the pasta is done, season the soup to taste with sea salt and pepper. Serve with the ricotta mixture, mozzarella, and remaining parmesan cheese as toppings.

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Notes

Most gluten-free pasta comes in 12-ounce boxes, so you need 1/2 a box for this recipe. I used 100% brown rice Mafalda pasta from the brand Jovial.

Nutrition