Allow me to introduce you to my new favorite dish! If you love lasagna, you’re going to absolutely be giddy over making this simple soup that tastes exactly like lasagne! I can’t stop making it for friends and family, and I sort of get a kick out of watching them come back for seconds….and thirds…and then holding their tummy because they’ve eaten too much! Be prepared for the same reaction! This Lasagne Soup is just scrumptious! I often hear that folks love lasagne but only order it in restaurants because it’s rather tedious to assemble. With Lasagne Soup, it’s a One Pot Wonder of deliciousness without the stress. In fact, you don’t even cook the lasagne noodles ahead of time. You simply throw the raw noodles into the soup! It’s just as delicious whether you use turkey, beef, Italian pork sausage or a combination of all three! One of the things that really makes it taste like lasagna is the ricotta mixture that you dollop on top of the soup when you plate it! If you like Italian cuisine, if you like easy, if you like to please people with a hearty dish that they will adore, then I hope you make Lasagne Soup soon!
Watch my How To Video for Lasagne Soup here!
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 sweet yellow onion, chopped fine
- 1 pound ground turkey, beef or Italian sausage
- 1 jar marinara sauce (24 ounces)
- 1 can diced tomatoes (15 ounces)
- 1/2 cup chopped basil, plus more for topping
- 1 teaspoon oregano (dried or fresh)
- 4 cups chicken broth
- 1 cup water
- 1 cup heavy cream
- 1 teaspoon salt
- 1 teaspoon pepper
- 8 ounces lasagne noodles, broken into pieces (about 10 noodles)
- 1 cup whole milk ricotta
- 1 cup shredded mozzarella
- 1 cup Parmesan cheese, plus more for topping
- In a pot, heat the olive oil and sauté the garlic and onion until soft and translucent. Add the turkey, beef or sausage and cook until browned. Add the marinara sauce, diced tomatoes, chopped basil, oregano, chicken broth, 1 cup of water, heavy cream, salt and pepper. Simmer for 15-20 minutes, stirring often. Break the lasagne noodles into bite-sized pieces, (about 1-2 inches pieces) and add them to the pot. Stir occasionally until the noodles are tender. (Do not overcook the noodles. They should be al dente, or a bit firm but cooked through.) Meanwhile, in a bowl, combine the Ricotta, shredded mozzarella and Parmesan cheese, mixing to combine. When the soup is done, spoon it into a bowl, top with a big dollop of the ricotta mixture and sprinkle with parmesan and fresh basil. Buon Appetito!