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Description
A hearty and flavorful Spicy Lasagna Soup that captures all the deliciousness of lasagna in a comforting soup form.
Ingredients
- 2 tbsp olive oil
- 1 small sweet onion, diced
- 2 cloves garlic, minced
- 16 oz hot Italian sausage
- 1/2 tsp red pepper flakes
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried rosemary
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- 1 cup cherry tomatoes, halved
- 2 tbsp tomato paste
- 1 28 oz can crushed tomatoes
- 4 cups chicken broth
- 8 oz lasagna sheets, broken up into smaller pieces
- 2/3 cup half and half
- 1/2 cup ricotta cheese
- basil, ricotta, and red pepper flakes for topping
Instructions
- In a dutch oven, heat the olive oil on medium low and add in the onion and garlic. Cook until softened and fragrant.
- Add in the sausage and all the spices. Start to break apart the sausage as it cooks. I like to use a potato masher to break it apart into small pieces.
- Once the sausage is brown and cooked, stir in the cherry tomatoes and tomato paste. Mix and let cook for a few minutes until the tomato paste darkens and is coating all the sausage and tomatoes.
- Add the crushed tomatoes and chicken broth to the pot. Let the soup come to a simmer.
- Add the lasagna noodles. I like to break them up into about 2″ x 2″ pieces. Stir everything, cover, and let simmer for 20 minutes.
- Slowly stir in the half and half and the ricotta and mix until everything is incorporated.
- Serve with basil on top, more ricotta, and red pepper flakes. Enjoy!
Notes
- A potato masher is recommended for breaking up the sausage into small pieces.
- Lasagna noodles can be broken into approximately 2″ x 2″ pieces.
- Serve with fresh basil, extra ricotta, and red pepper flakes for garnish.