When you need a hearty dinner everyone will eat without complaint turn to Lasagna Soup. Italian sausage, creamy tomato soup, noodles and of course CHEESE!
Plus it really does come together fast which is important around here.
I don’t usually get a lot of complaints about dinner. By now my kids have figured out my not-so-secret mantra “they will eat it”. And in my head, I add “or they can go hungry”.
I never say that last bit out loud for fear that my kids will take that as a challenge. Y
I am adding this to my meal plan rotation; it is that tasty! I’ve never been a fantastic soup maker; I think because I like to throw in whatever is in the kitchen instead of having a solid plan. The results may vary with this method.
But this time I took a solid lasagna soup recipe and worked it over a bit for our family. I got zero complaints, plus an empty pot.
Dinner Time Made Easy!
This lasagna soup recipe brings a lot of the flavor of lasagna with it to the soup bowl. What it leaves behind in the casserole dish is more important.
Normally lasagna takes a bare minimum of an hour of work and an hour or more baking time. But with lasagna soup, there’s no boiling a bunch of noodles and keeping them flat and unstuck. Laborious layers? GONE! Cheesy baked on pans, nope!
all the flavor of lasagna none of the work!
Don’t get me wrong, I love lasagna, but I don’t always have time to make it on a weeknight. And I get asked to make it quite a bit from our youngest. So having a recipe like this, I can pull together in under 30 minutes makes it a KEEPER. That it’s delicious makes it a winner too.
- 8 ounces lasagna noodles, broken up
- 1 tsp olive oil
- 1/3 cup chopped onion
- 2 tsp minced garlic
- 2 tsp Italian seasoning mix, or use a mix of oregano, thyme, sage and rosemary
- 8 ounces bulk Italian sausage
- 2 TBSP tomato paste
- 15 ounce crushed tomatoes
- 4 cups low sodium vegetable broth, can use chicken broth
- 1 cup water
- 1/2 cup heavy cream
- 1/2 cup grated parmesan
- 2 TBSP chopped fresh basil
- ricotta, for topping
- bring large pot of salted water to boil
- meanwhile in heavy dutch oven over medium heat cook the onion in the oil for 2-3 minutes, then crumble in the sausage, cook and stir occasionally until the sausage is cooked through
- once the water comes to a boil, lower heat just a bit and add the broken noodles, cook for 10 minutes or until cooked through, stir occasionally to keep them from sticking together, once cooked through drain, rinse and set aside
- when the sausage has cooked add the garlic, seasonings and tomato paste and cook 2-3 minutes, then add crushed tomatoes, broth, water and bring to a quick simmer
- cook the soup for 10 minutes and then add the noodles and turn the soup off
- stir in the cream, parmesan, and basil-save a little basil for garnish if you want
- stir to combine well then serve bowls topped with a spoonful of ricotta cheese