Warm, hearty and filling, this Lasagna Soup Recipe takes a favorite pasta dish and turns it into a comforting and easy spoonable meal. Perfect for those cool winter days.
In a dutch oven over medium-high heat, brown and crumble the sausage with the onion until there is no pink left and the onions look translucent, this will take about 10 minutes.
Next, add the garlic and cook for 30 seconds until it starts to become fragrant then drain off any of the excess fat.
Add the chicken stock while scraping off any bits from the bottom of the pan.
Add in the marinara sauce, crushed tomatoes, pesto, half of the pepper, and salt, stir to combine.
Bring the soup to a simmer and then continue to simmer uncovered for 20 minutes, occasionally.
While the soup is simmering, break the lasagna noodles into smaller pieces (bite-sized). Per the package directions, cook lasagna noodles accordingly. Stir noodles often so they do not stick together. Drain and then quickly run cold water over them so it stops them from cooking and they continue to not stick together..
Add the ricotta, mozzarella, and remaining ½ teaspoon of black pepper in a medium-sized bowl.
Stir this mixture together until fully combined.
To serve, add the soup to bowls and stir in the noodles. Generously add a dollop of the ricotta cheese mixture on top of the soup with more pesto (if desired). Garnish soup off with some grated parmesan cheese.
Notes
Rao's brand is our favorite marinara sauce.
This can be frozen, see above.
Other meats can be used, ground beef, turkey or chicken.
The pesto is an optional garnish, but we love the extra flavor it brings.
Use other pasta, see above on some suggestions.
If you are intending to eat a whole pot at once you can add the pasta to the soup mixture.