Turn some of your go-to dinners into soup recipes—just in time for winter! Classic Italian lasagna goes from casserole dish to soup bowl without missing a beat in this comforting lasagna soup. Nothing is missing from the original here, from the sweet Italian sausage and rich tomato sauce to the wide lasagna noodles and creamy ricotta. It all comes together as a one-pot meal (no separate noodle boiling) and takes way less effort (no endless layering or extra dishes to clean). The "dumplings" of ricotta flecked with parmesan cheese and basil, are the perfect cool, creamy garnish—think of it as the Italian version of sour cream on a bowl of chili! Make this hearty soup on any fall or winter weeknight, or whenever the craving for comfort food strikes.
What's the difference between regular and no-boil lasagna noodles?
No-boil or oven-ready lasagna noodles can go right from box to baking dish in a traditional lasagna. Since this soup isn't going in the oven, stick to regular lasagna noodles for this recipe. They'll soften up as the soup simmers without absorbing too much of the broth.
Can you use canned crushed tomatoes instead of crushing tomatoes by hand?
Crushing whole canned tomatoes by hand may seem like a fussy step, but there's a good reason for it: A can of whole tomatoes has just the right ratio of tomatoes to tomato juices for the soup. Canned crushed tomatoes would be a bit too thick here, and the liquid from canned diced tomatoes would be a bit too thin. Empty the can of whole tomatoes into a bowl and give them a gentle squeeze to break down—and you've got a genuine Italian dinner!
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- Yields:
- 4 - 6 serving(s)
- Prep Time:
- 40 mins
- Total Time:
- 45 mins
Ingredients
For the Soup:
- 2 tbsp.
olive oil
- 1 lb.
sweet Italian sausage, casings removed
- 3
garlic cloves, finely chopped
- 1
small onion, finely chopped
- 1/2 c.
dry white wine
- 1
14.5-oz. can whole plum tomatoes, crushed by hand
- 2 c.
low-sodium chicken broth
- 1 tsp.
dried oregano
- 1/2 tsp.
kosher salt, plus more to taste
Pinch of red pepper flakes
- 6
lasagna noodles, broken into 1- to 2-inch pieces
- 4 c.
baby spinach
- 1/4 c.
fresh basil, chopped
Italian bread, for serving
For the Ricotta Dumplings:
- 1 c.
fresh ricotta cheese
- 1/2 c.
freshly grated parmesan cheese, plus more for topping
- 1/4 c.
fresh basil, shopped
- 1/4 tsp.
kosher salt
Black pepper, to taste
Directions
- Step 1Make the soup: Heat the olive oil in a large Dutch oven over medium heat. Crumble in the sausage and cook, breaking it up with a wooden spoon, until lightly browned, about 3 minutes. Add the garlic and onion and cook until softened, 3 to 4 minutes. Add the wine, bring to a simmer and cook until reduced and syrupy, 2 to 3 minutes.
- Step 2Add the tomatoes, chicken broth and 3 cups water to the pot and bring to a simmer over medium heat. Stir in the oregano, salt and red pepper flakes. Bring to a simmer and cook until slightly thickened, about 7 minutes. Add the lasagna noodles and cook until just al dente, 6 to 7 minutes. Stir in the spinach and basil and cook until the spinach is wilted, about 3 minutes. Season with salt, if needed.
- Step 3Make the ricotta dumplings: Stir together the ricotta, parmesan, basil, salt, and a few grinds of pepper in a small bowl.
- Step 4Ladle the soup into bowls and dollop the ricotta dumplings on top (about 2 tablespoons per dumpling). Top with an extra sprinkle of grated parmesan and serve with bread.
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