Lasagna Soup
Posted on September 22, 2025
Lasagna Soup
- 1 tbsp. extra-virgin olive oil (plus more for drizzling)
- 12 oz. sweet Italian sausage (removed from casing)
- 1 large bulb fennel (about 10 oz., cored and chopped)
- 1 medium yellow onion (about 8 oz., chopped)
- 1 tbsp. tomato paste
- 1 tbsp. Italian seasoning
- 1 28-oz. can pureed tomatoes
- 4 cups low-sodium chicken broth
- 3/4 cup water
- 1 Parmesan rind
- 6 oz. wavy lasagna sheets (about 7, broken into quarters)
- 1 cup ricotta
- 1/2 cup freshly grated Parmesan (about 2 oz.)
- Fresh basil leaves (for serving)
- Heat oil in a large pot over medium-high heat. Add sausage and cook until golden brown, about 6 to 8 minutes. Transfer sausage to a plate lined with paper towels and reserve 2 tablespoons fat in the pot.
- Reduce heat to medium. Add fennel, onion, salt, and pepper to the pot. Cook until vegetables are soft and beginning to brown, about 8 to 10 minutes. Stir in tomato paste and Italian seasoning, cooking until fragrant, about 1 minute.
- Add pureed tomatoes, broth, water, Parmesan rind, and reserved sausage to the pot. Bring to a simmer, cover, and simmer until slightly thickened, about 15 minutes. Add noodles and simmer, uncovered, until al dente, about 12 to 14 minutes. Season with salt and pepper to taste.
- In a small bowl, combine ricotta, grated Parmesan, salt, and pepper.
- Ladle soup into bowls and top with cheese mixture, a drizzle of olive oil, and basil leaves. Enjoy your hearty Lasagna Soup!
