Description
This Lasagna Soup recipe transforms traditional lasagna into a comforting, hearty soup perfect for any day. Combining browned Italian sausage, tender pasta, rich cream, and fresh spinach, this dish offers all the flavors of classic lasagna in a warm, easy-to-make soup.
Ingredients
Scale
Pasta
- 10 uncooked lasagna sheets
- 1 tablespoon olive oil (for tossing cooked pasta)
- 1 tablespoon salt (for pasta water)
Sauce and Soup Base
- 2 tablespoons olive oil (divided)
- 3 cups mirepoix (diced onions, carrots, and celery)
- Salt and pepper (1 teaspoon salt, 1/2 teaspoon pepper recommended)
- 1 pound ground Italian sausage
- 1 tablespoon minced garlic
- 1 teaspoon Italian seasoning
- 1 teaspoon fennel seed
- 1 bay leaf (optional)
- 1 (6-ounce) can tomato paste
- 1/3 cup flour
- 6 cups chicken stock or broth
- 2 cups heavy cream
- 3 cups baby spinach, coarsely chopped
Toppings
- Mascarpone cheese
- Grated Parmesan cheese
- Fresh basil leaves, thinly sliced (optional)
Instructions
- Brown Sausage and Mirepoix: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the mirepoix and season with salt and pepper. Cook for about 4 minutes until the vegetables begin to soften. Push the veggies to the side, add the Italian sausage, and sear it, crumbling and cooking until deeply browned and caramelized. Drain any excess grease if needed.
- Add Seasonings and Tomato Paste: Add minced garlic, Italian seasoning, fennel seed, and tomato paste to the pot. Cook while stirring constantly for 3 to 5 minutes until fragrant and the tomato paste darkens in color.
- Sauté with Flour and Add Stock: Sprinkle flour over the sausage and vegetables and cook, stirring constantly, for 1 minute to eliminate raw flour taste. Gradually pour in chicken stock while stirring and scraping the bottom to deglaze the pot. Add the bay leaf, bring to a boil, then reduce heat and simmer uncovered for 15 minutes, stirring occasionally.
- Cook Pasta: In a separate large pot, bring 12 cups of water to a boil and add 1 tablespoon salt. Break the lasagna sheets into pieces and cook according to package instructions until al dente. Drain, rinse under cold water for 30 seconds to stop cooking, then toss with the remaining 1 tablespoon olive oil. Set aside.
- Add Cream and Spinach: Stir heavy cream into the soup and bring it to a low simmer, allowing it to thicken slightly. Add the chopped spinach and cook for 1 to 2 minutes until wilted.
- Assemble and Serve: Add cooked pasta to individual bowls, ladle the soup over the top, and stir gently to combine. Garnish with dollops of mascarpone cheese, grated Parmesan, and sliced fresh basil leaves if desired. Serve warm and enjoy your comforting lasagna soup!
Notes
- For a vegetarian version, substitute the sausage with plant-based sausage or extra mushrooms.
- Use low-fat cream or milk for a lighter version, but the soup will be less rich.
- To make ahead, keep the soup and pasta separate until serving to avoid mushy pasta.
- Adding crushed red pepper flakes can add a spicy kick if desired.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
