Easy Creamy Lasagna Soup
Experience the comfort of classic lasagna in a fraction of the time with this easy, one-pot lasagna soup. Featuring savory Italian chicken or turkey sausage, tender pasta, and fresh fennel, this hearty bowl is finished with a dollop of creamy ricotta and sharp Parmesan. It is the perfect cozy meal for chilly evenings, offering all the rich, umami flavors of a traditional Italian bake without the hassle of layering or baking.
Ingredients
- 1 Tbsp extra-virgin olive oil
- 12 oz sweet Italian sausage (chicken or turkey)
- 1 large fennel bulb, diced
- 1 medium yellow onion, diced
- 1 Tbsp tomato paste
- 1 Tbsp Italian seasoning
- 1 Parmesan rind
- 28 oz pureed tomatoes
- 4 cups low-sodium chicken broth
- 6 oz lasagna sheets, broken into pieces
- 1 cup whole milk ricotta cheese
- 2 oz freshly grated Parmesan cheese
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Brown the sausage in the pot, breaking it into small crumbles, until cooked through (6 to 8 minutes).
- Remove the sausage with a slotted spoon to a plate and set aside.
- Retain 2 tablespoons of fat in the pot, adding diced fennel and onion; sauté until softened (about 5 minutes).
- Stir in the tomato paste and Italian seasoning, cooking for 1 minute.
- Add the pureed tomatoes, chicken broth, and the Parmesan rind.
- Bring to a simmer, then add the broken lasagna noodles and cook until al dente.
- Return the cooked sausage to the pot to warm through.
- Remove the Parmesan rind before serving.
- Ladle into bowls and top with a dollop of ricotta and a sprinkle of fresh Parmesan.
Notes
Use chicken or turkey sausage to keep the dish non-pork. Store leftovers in an airtight container for up to 3 days; the noodles may absorb broth, so add a splash of water when reheating. You can substitute celery for fennel if preferred.
Nutrition
Serving: 1.5gCalories: 380kcalCarbohydrates: 35gProtein: 22gFat: 18gSaturated Fat: 6gCholesterol: 65mgSodium: 850mgFiber: 4gSugar: 7g
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