Lasagna Soup

Course Main Course, Soup

Cuisine American, Italian Inspired

Keyword easy-lasagna-soup, lasagna-recipes, lasagna-soup

Prep Time 20

Cook Time 30

Stand time 5

Total Time 55

Servings servings

Calories 452kcal

1 lb mild Italian sausage
1 large sweet onion finely diced
4 cloves garlic minced
1-2 Tbsp olive oil
4 cups low sodium beef broth plus additional as needed to thin
1 28 oz can crushed tomatoes
1 14 oz can Italian seasoned diced tomatoes
3 Tbsp Italian seasoned tomato paste plus additional as needed to thicken
2 tsp dry Italian seasoning
1 tsp salt
1/2 tsp black pepper
1/2 tsp crushed red pepper flakes
8 lasagna noodles cup or broken into 1 - 1 1/2 inch pieces
1/4 cup grated Parmesan cheese
2-3 Tbsp chopped Italian parsley or fresh basil
Toppings: Ricotta cheese, grated Parmesan, shredded mozzarella cheese, fresh Italian parsley

In a large pot or 6 quart Dutch oven, cook Italian sausage and onion in a couple of drizzles of olive oil. Cook over medium-high heat until no pink remains. Add garlic, cook for 1 minute longer. Drain any excess fat from the pot.
To the pot add beef broth, crushed tomatoes, diced tomatoes, tomato paste, Italian seasoning, salt, pepper and red pepper flakes. Bring to a boil, mix well. Cover and immediately lower heat to a simmer. Simmer covered for 15 minutes.
Uncover, add broken lasagna pieces and Parmesan cheese. Mix well. Simmer covered for another 15 minutes or just until the noodles are tender.
Uncover, check thickness. Add additional beef broth to thin or additional tomato paste to thicken to your taste.
Let stand uncovered for 5 minutes before serving. Serve topped with shredded mozzarella, a dollop of ricotta, grated Parmesan and parsley or basil.