I have made this soup for countless occasions and it is always a crowd pleaser. It’s a one pot wonder. This is also perfect for families with dairy allergies as the cheese is added as a topping.
Lasagna Soup
Course: Soups, DinnerCuisine: ItalianDifficulty: Easy4
servings10
minutes40
minutesIngredients
- Soup Ingredients
16 oz Pork Sausage, ground
1/2 Yellow Onion, chopped
2 Garlic Cloves, minced
2 Tbsp fresh Parsley, chopped (use less if dried)
3 C Chicken Broth
2 1/2 C Water
24 oz jar Marinara Sauce (I like Prego Traditional)
2 Bay Leaves
Dry White Wine to taste (I like 19 Crimes Hard Chard)
Salt, Pepper, Italian Seasoning, Garlic Powder to taste
6 oz Lasagna noodles, broken into pieces
- Cheese Topping
1/2 C Ricotta Cheese
3 Tbsp Grated Parmesan Cheese
2 Tbsp fresh Parsley, minced (use less if dried)
Salt, Pepper, Italian Seasoning, Garlic Powder to taste
Shredded or Fresh Mozzarella for topping (if fresh, slice thin)
Directions
- Add a little olive oil to a large stockpot and heat over medium heat. Cook sausage, onion and garlic together until the sausage is browned. Drain grease.
- Add sausage back to stockpot and mix in parsley, broth, water, marinara, bay leaves, splash of white wine and seasonings.
- Bring to a boil. Cover and reduce heat. Simmer for about 30 minutes, stirring occasionally.
- In a medium bowl, stir together the ricotta, parmesan and parsley. Season to taste. Set aside.
- Add broken lasagna noodles and cook uncovered according to package directions.
- To serve – ladle soup into bowls. Top with ricotta cheese mixture and sprinkle with mozzarella.
Notes
- Adapted from SkinnyTaste