Lasagna Soup
This Lasagna Soup is a family recipe, it's savory and perfect any day of the year. A classic blend of rich lasagna flavors, in a luscious broth.
Servings 10 cups
Ingredients
- 2 tablespoons (30 ml) extra-virgin olive oil plus more for drizzling
- 1/2 pound hot Italian sausage casings removed
- 1/2 pound sweet Italian sausage casings removed
- kosher sea salt
- 1 large white onion, topped + skinned + 1/4-inch dice
- 2 teaspoons dried oregano
- 6 tablespoons tomato paste
- 6 large garlic cloves crushed + skinned + finely diced
- 8 cups (2 L) chicken stock, homemade or favorite brand
- 2 cups (475 ml) water
- 1 28 ounce can (794 grams) crushed tomatoes, we use Dei Fratelli
- 1 cup (45 grams) chopped fresh basil plus thinly sliced leaves for topping
- 1 cup (100 grams) grated parmesan cheese
- 1/2 cup (120 ml) heavy cream, sub half and half
Instructions
- Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Add the sausage sprinkle with a dash of kosher salt and brown until crusty bits form on the bottom of the pan. Remove from the Dutch oven and allow to drain on paper towels.
- Reduce the heat, then cook the onion until softened for about 5 minutes. Add the oregano, and tomato paste, stir until darkened and fragrant, about 3 minutes and then toss in the garlic and saute for an additional 30 seconds.
- Combine the browned sausage back to the pot.
- Stir until well blended, taste for flavor. Add more Kosher Sea Salt if necessary.
- Pour in the chicken stock, crushed tomatoes, and 2 cup water; increase heat and bring to a slow boil.
- Stir, reduce the heat, cover and simmer for 1 hour, stirring occasionally.
- Uncover, stir, and simmer for an additional 20 minutes, slightly reducing the soup. Check for flavor balance.
- Bring a pot of salted water to a boil and cook lasagna noodles per directions. Drain, and toss with a drizzle of olive oil.
- Mix in the noodles, basil, parmesan, and heavy cream; simmer 2 more minutes.
- Serve in warm bowls.
- Topped with fresh basil and parmesan.
Notes
- Prep time is approximate.
- To heat soup bowls, place oven-safe bowls into 200°F/93° for 5 minutes.
- Store leftovers in the fridge in an airtight container up to 3 days.
- Freeze in an airtight container up to 6 months. If storing in the freezer do not add the noodles until you are ready to thaw and reheat the soup.