Lasagna Soup, my All-Time Favorite Soup!

Ingredients

• 1 pound Spicy Italian Sausage (removed from casing, crumbled)
• 1 Large Onion (peeled and diced)
• 3 Celery Stalks (small dice)
• 2 Carrots (medium, peeled and diced)
• 1 small Fennel Bulb (trimmed, core removed, diced)
• 1.5 tablespoons Garlic (finely minced)
• 1 tablespoon Fresh Rosemary (chopped)
• 1 tablespoon Fresh Thyme (chopped)
• 4 ounces Cooked Ham (diced; optional)
• 2 cans Canned Whole Tomatoes (28‑oz total, crushed by hand)
• 4 cups Beef Stock (low‑sodium)
• 4 cups Chicken Stock (low‑sodium)
• 6 ounces Lasagna Noodles (cut into ½‑inch strips)
• 10 ounces Ricotta Cheese (full‑fat, room temperature)
• 3 ounces Mascarpone Cheese (room temperature; substitute cream cheese if unavailable)
• 3 ounces Mozzarella Cheese (shredded)
• 3 ounces Parmesan Cheese (freshly grated)
• 1 handful Fresh Basil Leaves (chiffonade for garnish)
• 2 teaspoons Olive Oil (for final drizzle)
• to taste Hot Sauce (optional)
• to taste Salt
• to taste Black Pepper (freshly ground)

Instructions

1. Mise en Place

   Gather all ingredients. Dice the onion, celery, carrots, and fennel; mince the garlic; chop rosemary and thyme; slice the ham; crush the canned tomatoes by hand; cut the lasagna noodles into ½‑inch strips.

   Time: PT15M

2. Brown the Sausage

   Heat the stockpot over medium heat. Add the crumbled sausage and cook, stirring, until it turns a deep golden brown and releases its fat.

   Time: PT8M

3. Sauté Onion

   Add the diced onion to the pot with the sausage fat. Cook, stirring occasionally, until the onion is lightly caramelized and translucent.

   Time: PT5M

4. Add Remaining Vegetables

   Stir in the celery, carrots, fennel, minced garlic, rosemary, and thyme. Sauté for about 10 minutes, allowing the vegetables to soften and release their aromas.

   Time: PT10M

5. Incorporate Ham (Optional)

   Add the diced ham and stir for 2 minutes to warm through.

   Time: PT2M

6. Add Tomatoes

   Add the hand‑crushed canned tomatoes, breaking up any large pieces with the spoon.

   Time: PT2M

7. Add Stocks and Bring to Boil

   Pour in the beef and chicken stocks, stir, and increase heat to bring the soup to a rolling boil.

   Time: PT5M

8. Simmer the Soup

   Reduce heat to low, cover partially, and let the soup simmer gently for 45‑60 minutes, stirring occasionally, until the vegetables are tender and flavors have melded.

   Time: PT55M

9. Cook the Pasta

   Add the cut lasagna noodle strips to the simmering soup. Cook for 12‑15 minutes, or until al dente, stirring gently to keep noodles from sticking.

   Time: PT12M

10. Prepare Cheese Mixture

    In a mixing bowl, combine ricotta, mascarpone (or cream cheese), shredded mozzarella, grated Parmesan, a teaspoon of minced garlic, a pinch of salt, and a drizzle of olive oil. Mix until smooth.

    Time: PT5M

11. Finish the Soup

    Stir in the chiffonade basil, taste, and adjust salt, pepper, and hot sauce if using. Remove from heat.

    Time: PT2M

12. Plate and Garnish

    Ladle soup into bowls. Place a generous spoonful of the cheese mixture on top, allowing it to melt slightly. Drizzle a few drops of olive oil, sprinkle extra grated Parmesan, and garnish with remaining basil strips.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

18g

Fiber

4g