One Pot Lasagna Soup
Ingredients
Soup Base
- 1 tbsp olive oil
- 1 pound Italian sausage casings removed
- 1 yellow onion finely chopped
- 4 cloves garlic minced
- 4 cups chicken broth
- 1 24-ounce jar marinara sauce
- 8 ounces lasagna noodles broken into 2-inch pieces
Finishing Touches
- 1/2 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
Cheese Topping
- 1 cup whole milk ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 2 tbsp fresh basil thinly sliced for garnish
Equipment
- Large pot or Dutch oven
- Spoon
- small bowl
- ladle
Instructions
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add 1 pound of Italian sausage and cook for 5 to 7 minutes, using a spoon to break it into small crumbles, until it is browned and no longer pink.
- Add the finely chopped onion and cook for 3 to 4 minutes until it becomes soft and translucent. Stir in the minced garlic and cook for 1 more minute until it becomes fragrant.
- Pour in 4 cups of chicken broth and the entire jar of marinara sauce, stirring to combine. Bring the soup to a boil over high heat.
- Once boiling, add the broken lasagna noodles to the pot. Reduce the heat to a gentle simmer and cook for 10 to 12 minutes, stirring occasionally, until the noodles are tender and al dente.
- Turn off the heat and stir in 1/2 cup of heavy cream, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. The soup will become creamy and slightly orange in color.
- In a small bowl, combine the ricotta cheese and mozzarella cheese to make a dollop for serving.
- Ladle the hot soup into bowls. Top each serving with a generous dollop of the cheese mixture and a sprinkle of fresh basil.