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soup

Lasagna Soup

A cozy one pot lasagna soup with sausage, tomatoes, lasagna noodles, spinach, basil, and creamy ricotta dumplings on top.

Prep

40 min

Cook

5 min

Total

45 min

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Ingredients

Serves21

Lasagna Soup

  • 7 tbsp Olive Oil
  • 3.5 lb sweet italian sausage (casings removed)
  • 10.5 clove Garlic (finely chopped)
  • 3.5 small Onion (finely chopped)
  • 1.75 cup White Wine (dry; may substitute chicken broth)
  • 3.5 can whole plum tomatoes (crushed by hand)
  • 7 cup low-sodium chicken broth
  • 10.5 cup Water
  • 3.5 tsp dried oregano
  • 0 count Red pepper flakes (pinch)
  • 21 noodle lasagna noodles (broken into 1–2 inch pieces)
  • 14 cup Baby spinach
  • 0 count italian bread (for serving)
  • 3.5 cup ricotta cheese (for ricotta dumplings)
  • 1.75 cup Parmesan Cheese (freshly grated; for ricotta dumplings)
  • 0.875 cup Fresh Basil (chopped; for ricotta dumplings)
  • 0.875 tsp Kosher salt (for ricotta dumplings)
  • 0 count Black Pepper (to taste; for ricotta dumplings)
Servings: 21−+
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Cooking Instructions

  1. 1

    Brown the sausage and aromatics

    Heat the olive oil in a large Dutch oven over medium heat. Add the sausage, breaking it into small pieces, and cook until lightly browned, about 3 minutes. Stir in the garlic and onion and cook until softened, 3 to 4 minutes.
    Tip: If the sausage releases a lot of fat, spoon off a small amount before adding the wine for a cleaner broth.
    Cleanup: Use a spoon rest to keep the stovetop tidy while stirring the sausage.
  2. 2

    Deglaze and build the broth

    Pour in the white wine and simmer until reduced and slightly syrupy, about 2 to 3 minutes. Add the crushed tomatoes, chicken broth, and water, stirring well. Mix in the oregano, salt, and a pinch of red pepper flakes. Bring to a gentle simmer and cook until slightly thickened, about 7 minutes.
    Tip: Scrape the bottom of the pot after adding the wine to lift all the browned bits into the broth for extra flavor.
    Cleanup: Rinse the tomato can immediately to make recycling easier.
  3. 3

    Cook the noodles and wilt the greens

    Add the broken lasagna noodles to the pot and cook until just al dente, 6 to 7 minutes. Stir in the baby spinach and basil and cook until the spinach is wilted, about 3 minutes. Taste and adjust the seasoning with additional salt if needed.
    Tip: Stir the noodles often so they cook evenly and do not stick together.
    Cleanup: Soak the measuring cups in warm soapy water to make cleaning off tomato residue easier.
  4. 4

    Make the ricotta dumplings

    In a small bowl, stir together the ricotta, parmesan, basil, salt, and black pepper until well combined. Scoop into small dumplings (about 2 tablespoons each) for serving.
    Tip: Chill the dumpling mixture for 5 to 10 minutes if you want firmer scoops.
    Cleanup: Wipe down the counter after mixing the ricotta to remove any cheese crumbs.
  5. 5

    Serve the soup

    Ladle the hot soup into bowls and top each serving with a ricotta dumpling. Add extra parmesan on top if you like and serve with Italian bread.
    Tip: Let the ricotta sit on the soup for 1 minute so it softens slightly but still keeps its shape.
    Cleanup: Fill the soup pot with warm water right after serving to make cleanup easier later.

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Lasagna Soup

Prep: 40 min · Cook: 5 min · Total: 45 min · Servings: 21

Ingredients

Lasagna Soup

  • 7 tbsp Olive Oil
  • 3.5 lb sweet italian sausage (casings removed)
  • 10.5 clove Garlic (finely chopped)
  • 3.5 small Onion (finely chopped)
  • 1.75 cup White Wine (dry; may substitute chicken broth)
  • 3.5 can whole plum tomatoes (crushed by hand)
  • 7 cup low-sodium chicken broth
  • 10.5 cup Water
  • 3.5 tsp dried oregano
  • count Red pepper flakes (pinch)
  • 21 noodle lasagna noodles (broken into 1–2 inch pieces)
  • 14 cup Baby spinach
  • count italian bread (for serving)
  • 3.5 cup ricotta cheese (for ricotta dumplings)
  • 1.75 cup Parmesan Cheese (freshly grated; for ricotta dumplings)
  • 0.875 cup Fresh Basil (chopped; for ricotta dumplings)
  • 0.875 tsp Kosher salt (for ricotta dumplings)
  • count Black Pepper (to taste; for ricotta dumplings)

Instructions

  1. Brown the sausage and aromatics — Heat the olive oil in a large Dutch oven over medium heat. Add the sausage, breaking it into small pieces, and cook until lightly browned, about 3 minutes. Stir in the garlic and onion and cook until softened, 3 to 4 minutes.
  2. Deglaze and build the broth — Pour in the white wine and simmer until reduced and slightly syrupy, about 2 to 3 minutes. Add the crushed tomatoes, chicken broth, and water, stirring well. Mix in the oregano, salt, and a pinch of red pepper flakes. Bring to a gentle simmer and cook until slightly thickened, about 7 minutes.
  3. Cook the noodles and wilt the greens — Add the broken lasagna noodles to the pot and cook until just al dente, 6 to 7 minutes. Stir in the baby spinach and basil and cook until the spinach is wilted, about 3 minutes. Taste and adjust the seasoning with additional salt if needed.
  4. Make the ricotta dumplings — In a small bowl, stir together the ricotta, parmesan, basil, salt, and black pepper until well combined. Scoop into small dumplings (about 2 tablespoons each) for serving.
  5. Serve the soup — Ladle the hot soup into bowls and top each serving with a ricotta dumpling. Add extra parmesan on top if you like and serve with Italian bread.