Homemade Lasagna Soup

Ingredients

• 2 pounds Italian Sausage (Choose mild or hot; remove excess grease after browning)
• 1 medium Onion (Diced)
• 5 cloves Garlic (Finely minced)
• 4 cups Low Sodium Beef Broth (Can use homemade or store‑bought)
• 15 ounce can Tomato Sauce (Plain tomato sauce)
• 30 ounce cans Diced Tomatoes (Two 15‑ounce cans; fire‑roasted optional for extra flavor)
• 2 tablespoons Italian Seasoning (Divided: 1 tbsp for soup, 1 tbsp for cheese topping)
• 1 teaspoon Black Pepper (Freshly ground preferred)
• 2 pieces Bay Leaves (Whole; remove before serving)
• 8 ounces Lasagna Noodles (Broken into 4‑5 pieces each)
• 16 ounce Ricotta Cheese (Full‑fat, room temperature)
• 1 cup Mozzarella Cheese (Shredded; low‑moisture preferred)
• 1 cup Parmesan Cheese (Freshly grated)

Instructions

1. Brown the Italian Sausage

   Heat the large pot over medium‑high heat and add the 2 lb of Italian sausage. Break it up with a wooden spoon and cook until fully browned, about 9 minutes. Spoon out any excess grease.

   Time: PT9M

2. Sauté the Onion

   Add the diced medium onion to the pot with the sausage. Cook, stirring occasionally, until the onion becomes translucent, about 5 minutes.

   Time: PT5M

3. Add Garlic

   Stir in the 5 minced garlic cloves and sauté for another 2 minutes until fragrant.

   Time: PT2M

4. Build the Soup Base

   Pour in 4 cups low‑sodium beef broth, the 15 oz can of tomato sauce, and the two 15 oz cans of diced tomatoes. Add 1 tbsp Italian seasoning, 1 tsp black pepper, and 2 bay leaves. Stir and bring to a gentle simmer over low heat.

   Time: PT15M

   Temperature: low

5. Cook the Lasagna Noodles

   Break the lasagna noodles into 4‑5 piece sections and add them to the simmering soup. Cook according to package directions until al dente, about 8 minutes, stirring occasionally.

   Time: PT8M

   Temperature: medium

6. Prepare the Cheesy Topping

   While the noodles finish cooking, combine 16 oz ricotta, 1 cup shredded mozzarella, 1 cup grated Parmesan, and 1 tbsp Italian seasoning in a mixing bowl. Mix until smooth.

   Time: PT2M

7. Serve

   Ladle the hot soup into bowls and top each serving with a generous spoonful of the ricotta‑mozzarella‑Parmesan mixture. Serve immediately while hot.

   Time: PT1M

Nutrition Facts

Calories

940

Protein

30g

Carbohydrates

80g

Fat

50g

Fiber

5g