Lasagna Soup

Lasagna Soup


  • Lasagna Soup
  • Serves6-8
  • 1 tablespoon olive oil
  • 1 pound Italian chicken or pork sausage, casings removed
  • 1 onion, diced
  • 3 carrots, diced
  • 3 stalks celery, diced or 1 small fennel bulb, diced
  • 2 cloves garlic, chopped
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon fennel seeds, crushed
  • 4 cups chicken broth
  • 1 (28 ounce) can diced tomatoes
  • 2 tablespoons tomato paste
  • 1 tablespoon fresh chopped oregano or 2 teaspoons dried oregano
  • salt and pepper to taste
  • 1/2 pound wide curly noodles
  • 2 ounces ricotta
  • 1/4 cup Parmesan, grated
  • 1 cup mozzarella, shredded
  • 1 handful basil, chopped


Heat the oil in a large sauce pan over medium heat.

Add the sausage and cook until lightly browned, about 8-10 minutes, breaking it apart as you go and remove with a slotted spoon to a bowl and set aside.

Add the onion and sauté until tender, about 5-7 minutes. Add the carrots, celery, garlic, red pepper flakes and dried fennel and sauté until fragrant, about a minute.

Add the chicken broth, tomatoes, tomato paste, oregano, salt and pepper, bring to a boil, reduce the heat and simmer for 30 minutes.

Add the noodles and cook until al dente, about 7 minutes and remove from heat.

In a bowl, mix the ricotta, Parmesan and mozzarella and serve the soup garnished with a tablespoon of the mixture along with some of the basil.

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