Lasagna Soup

image of plated lasagna soup

I love soups during winter.  It’s so satisfying to eat a hot bowl of soup after you’ve come inside after battling with the frigid winds of winter, isn’t it?  It’s like saying, I win winter!  If there is a way to turn all of my favorite dishes into soups, I would!  Lucky for me, I found this recipe for a deconstructed lasagna soup on Cooking Classy and made some changes that I thought The BF would appreciate.  I used all beef italian beef sausages instead of ground beef, cut down on some of the cheeses and beef broth instead of chicken broth. It tasted just like a lasagna but much faster to make!

BTW… I thought I’d post a quick thing on how I peel my garlic quickly.  I simply get a knife with a large flat blade, put the blade (the flat side) over a garlic clove and push down with the palm of my hands.  I’m not very good at explaining techniques with words. Here are some pictures.


  • 2 Tbsp grape seed oil
  • 1 lb hot italian beef sausages cut to desired size
  • 1 large yellow onion, diced
  • 4 garlic cloves, minced
  • 5 cups low-sodium beef broth broth
  • 1 (15 oz) can petite diced tomatoes
  • 1 (14.5 oz) can crushed tomatoes

    I used the Bionaturae strained tomatoes because I couldn’t find a BPA Free canned crushed tomato at the market. I know, I know… BPA is everywhere but I try to buy BPA Free if the option is available.













  • Bionaturae Organic Strained Tomatoes
    • I just pour this into the empty can from the diced tomatoes to measure.  Feel free to use a can of crushed tomato instead if you’d like
  • 3 Tbsp tomato paste
  • 1 3/4 tsp dried basil
  • 3/4 tsp dried oregano
  • 1/2 tsp dried rosemary, crushed
  • 1/2 tsp fennel seeds, crushed
  • 1/2 tsp dried thyme
  • 8 lasagna noodles, broken into bite size pieces
  • Salt and freshly ground black pepper, to taste
  • Ricotta cheese, desired amount
  • Finely shredded parmesan cheese, desired amount
  • chopped fresh basil,  for garnish
  • mix the basil, oregano, rosemary, fennel and thyme in one bowl and put aside
  • coat a large heated pot with oil
  • add onions and sausages and cook for about 3 minutes or until sausages are browned and onions soft
  • add garlic and toss for 30 seconds
  • add the beef broth, diced tomato, strained tomatoes, tomato paste and the mixed spices into the pot
  • bring to a boil and when broth begins to bubble, add the broken pieces of pasta into the pot and let boil for 10 minutes, stirring occasionally so that the pasta does not stick to the pot or to each other
  • when the pasta is soft, lower the heat to medium low and simmer for 1o minutes, still occasionally stirring (I do this so that the pasta absorbs some of the flavors from the broth. If the broth thickens feel free to add some water, though i did not have any problem with the consistency and rather enjoyed the thicker soup)
  • in a mixing bowl, mix the ricotta cheese and the parmesan cheese, the ratio of the cheeses is entirely up to you.  I like 2 parts ricotta, 1 part parmesan
  • when the pasta is cooked to your liking (I like mine el dante), scoop some up into a bowl, add some cheese and garnish with some chopped up basil and enjoy!

image of plated lasagna soup

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