Cheesy Lasagna Soup
During the wintertime there is always soup in my fridge. Seriously. As I type this post, there’s lasagna soup in the fridge, all the ingredients to make clam chowder in the fridge, french onion soup in the freezer, and butternut squash soup in the freezer. Did I ever tell you that I love soup??? Haha…
Even though I clearly have a love for all kinds of soups, Cheesy Lasagna Soup has always been one of my all-time favorites. Let me count the reasons why.
The most obvious reason why I love this soup is because it’s basically a brothy soup version of lasagna, which will always be one of the most comforting foods on earth. No need to explain that one.
Next, you know when you eat French Onion Soup and you get all that wonderful gooey stretchy stringy cheese with every bite and spoonful of soup? You get the same effect here too. Swoon.
And finally, this soup takes a little over 30 minutes to make. No extended simmering times required! It’s a pretty great soup to make for a quick and easy weeknight meal, and I make it all the time.
One thing I love about making my own soup at home is being able to control the seasoning. I can’t stand when soup is too salty! Because then you feel compelled to water it down to dilute the saltiness, but then you’re also diluting the flavor. It’s for this reason that I love, love, love Swanson® Unsalted Chicken Broth for my soups, and I’m also using it for today’s recipe.
Using this broth lets you season your soup how you like it, and it’s great for people who want to add a richness of flavor, while allowing the natural taste of the soup to come through.
Start by chopping a cup and a half of yellow onion, which is about half a large onion:
Add 1 lb. of sweet Italian pork sausage to a big pot, and brown in olive oil, breaking the sausage up into small pieces with a turner:
When the sausage is brown, add the yellow onion and season with salt, pepper, dried oregano, and crushed red pepper flakes:
Cook for about 10 minutes until the onion is soft and translucent:
Stir in three cloves of minced garlic and cook for 1 minute:
Next add marinara sauce, tomato paste, and a bay leaf:
Then add 6 cups of Swanson® Unsalted Chicken Broth:
Simmer the soup for 20 minutes with the lid on.
In the meantime, break up 8 oz. of lasagna noodles into small pieces:
Cook according to package directions, then drain and rinse.
When you’re ready to assemble the soup, place a few lasagna noodles and the simmered soup in bowl, then top with shredded mozzarella, a dollop of ricotta cheese, and fresh basil leaves:
That’s it! It’s so easy.
Here’s a full video on how to make the lasagna soup from start to finish, and the full recipe is below. Happy soup making!
Cheesy Lasagna Soup
Cheesy Lasagna Soup is perfect for a quick and easy weeknight dinner! Made with Italian sausage, ricotta, tomatoes, and mozzarella.
- 1 tablespoon olive oil
- 1 lb. sweet Italian pork sausage, casing removed (about 3 links)
- 1½ cups chopped yellow onion
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 3 cloves garlic, minced or pressed
- 25 oz. jar marinara sauce (about 3 cups)
- 3 tablespoons tomato paste
- 1 bay leaf
- 6 cups Swanson® Unsalted Chicken Broth
- 8 oz. lasagna noodles, broken into small pieces
- 1/2 cup whole milk ricotta cheese
- 1/2 cup shredded mozzarella cheese
- Basil leaves, for garnish
- Heat a large pot over medium high heat, then add the olive oil and the pork sausage. Brown and fully cook the sausage for about 5 minutes, using a spatula to break the meat up into small pieces as it cooks. When the sausage is completely cooked, turn the heat down to medium and add the yellow onion. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, oregano, and red pepper flakes, and cook for 10 minutes, until the onion is soft and translucent.
- Add the garlic, stir and cook for 1 minute, then add the marinara sauce, tomato paste, bay leaf, and Swanson® Unsalted Chicken Broth. Bring to a boil, then reduce to a simmer, and put the lid on. Let the soup simmer, covered, for 20 minutes.
- In the meantime, cook the lasagna noodles in a separate pot. Bring a pot of water to a boil, season the water generously with salt, then cook the lasagna noodles according to package directions. When done cooking, drain and rinse the lasagna noodles, and set aside.
- When the soup has finished simmering, check for seasoning by tasting the soup. Add more salt or pepper, if desired.
- When ready to assemble the lasagna soup, place some lasagna noodles into the bottom of each bowl, ladle the lasagna soup on top, then top with a sprinkle of mozzarella cheese, a big spoonful of ricotta, and a sprinkle of basil. Serve and enjoy!
Disclosure: This post is sponsored by Swanson®. I love their broths and have used their products in my cooking for years. All opinions are my own.