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Lasagna Soup

This soup is transformed once you stir in the dollop of ricotta cheese that is spooned into each bowl. A thick, rich and creamy soup is created that is bursting with Italian flavors.

LasagnaSoup1

Lasagna Soup
5.0 from 2 reviews
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Serves: 6
This soup is transformed once you stir in the dollop of ricotta cheese that is spooned into each bowl. A thick, rich and creamy soup is created that is bursting with Italian flavors.
Ingredients
  • 10 GF lasagna noodles, cooked
  • 1 Tbsp olive oil
  • ½ onion, finely chopped
  • 2 cloves garlic, minced
  • 3 GF Italian sausages, casings removed
  • 1 tsp dried oregano
  • 2 Tbsp GF tomato paste
  • 4 cups GF chicken broth
  • 1 15oz can crushed tomatoes
  • ½ fresh basil, chopped
  • ⅓ cup Parmesan cheese, grated
  • ¼ cup cream
  • ⅓ cup GF ricotta cheese
Instructions
  1. Toss cooked noodles with a bit of oil, cut into bit sized pieces and set aside.
  2. In large pot, heat oil and sauté onions until soft. Add garlic and sausages, breaking up sausages until crumbled. Cook until sausages are no longer pink then mix in the oregano and tomato paste, cooking for another minute.
  3. Add broth and tomatoes and simmer uncovered for 15 minutes. Add basil, Parmesan,cream and noodles and simmer for another 5 minutes.
  4. To serve, ladle into bowls and top each with a tablespoon of ricotta.

 

9 Responses to Lasagna Soup

  1. Carol Anne February 6, 2014 at 8:41 am #

    Are these sausages gluten free?

    • Angie Halten (Admin)
      Angie Halten (Admin) February 6, 2014 at 9:37 am #

      Yes, that is why we put “GF” before any ingredient that may contain gluten. So you need to check your labels when looking for those types of ingredients. There are gluten-free options available, you just have to search them out in your grocery store (and if you can’t find them, request them from the grocery manager to be brought it).

  2. Christina February 6, 2014 at 1:45 pm #

    I made this but I added spinach and sautéed mushrooms. It was excellent, cant wait to make it again.

    • Angie Halten (Admin)
      Angie Halten (Admin) February 6, 2014 at 6:39 pm #

      Awesome, glad you liked it! I like your changes too.

  3. Rhonda J HUNTER February 7, 2014 at 12:23 pm #

    This sounds like my sisters lasagna, but she uses low fat turkey sausage, gluten free mini noodles, and V-8 low salt juice instead of tomatoes and tomato paste. She uses fat free ricotta cheese. Just add the chicken broth, and you have the soup. My sister looked at the recipe and said “there’s a container of lasagna in the freezer for supper”. We are on low fat and low salt diets for varying reasons and I am also gluten free.

  4. Sandy September 10, 2014 at 9:40 am #

    I can’t use cream, any ideas for a substitute?

    • Marla Hingley
      Marla Hingley September 11, 2014 at 10:04 am #

      You can use silken tofu (beat it first until its creamy, then add to soup) or full fat canned coconut milk, when you need to replace the dairy in most cases. This is one of my favorite soups, I hope you enjoy it too!

  5. Sally November 4, 2015 at 5:37 pm #

    How would you make this soup vegetarian? What substitutes do you suggest?

    • Marla Hingley
      Marla Hingley November 4, 2015 at 7:17 pm #

      Either omit the meat entirely, or substitute in (for a ground beef-like texture) finely chopped cauliflower or some lentils.

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