Hello everyone! Today, I thought I’d take a bit of a break from the sweets and show off something I’ve made recently that seems to be quickly becoming a new favorite for the household.
Soups aren’t something I’ve done much to date. My partner and I usually just nuke something from a can. So, they usually end up something that either turns into a huge project (like the Chicken Mushroom Rice soup I reviewed a while back) or just something we use as a filler meal when we can’t decide what to eat, or when someone is sick.
I always figured my partner just didn’t care much for soup. He says a lot of them are just too one-note, or too boring. So, I found a soup that’s not. This soup has it all:
- It’s flavorful, savory, and hearty.
- It has plenty of variety in textures.
- It’s extremely easy to throw together.
I got the idea originally from a picture shared by a friend in a chat, showing off their version of a lasagna soup. I’d never had it before, so I looked up a few recipes, compiled something I thought the partner might like, and went shopping for the ingredients.
I have a couple of notes about the ingredients list.
First of all, it’s very customizable. I added spinach and mushrooms to add more variety in texture and flavor, but if you’re not a fan, feel free to leave them out.
The meat in mine is a mixture of two kinds of chicken sausage. One was a chicken and mushroom sausage, and one was garlic. Together, they work really well. My partner isn’t a big fan of sausage, but he likes these. You can, of course, use whatever meat you want. A lot of recipes call for sweet Italian sausage.
The soup base is a mixture of broth, water, and marinara sauce, to make a tomato soup base. I used a jarred marinara sauce because I didn’t feel like making my own, but that, too, is flexible.
The topping is a ricotta cheese mixture that you add to your bowl and let melt. I like it a lot! It adds some creaminess and cheesiness without making the soup too thick.
Want to make a batch of your own? Well, here’s how.
Homemade Lasagna Soup
- 1 Soup Pot
- 1 Small Bowl
For the Topping
- ½ Cup Ricotta Cheese
- ¼ Cup Shredded Mozzarella Plus extra for garnish.
- 3 Tbsp Grated Parmesan
- 2 Tbsp Parsley Chopped.
- 2 Tbsp Basil Chopped.
For the Soup
- 1 Tbsp Olive Oil
- 14 Oz Chicken Sausage
- ½ Onion Chopped.
- 1 Cup Mushrooms Chopped.
- 1 Cup Baby Spinach Stems removed.
- 3 Cloves Garlic Crushed.
- 2 Tbsp Parsley Chopped.
- ½ Tbsp Basil Chopped
- 3 Cups Chicken Broth
- 3 Cups Water
- 24 Oz Marinara Sauce
- 2 Bay Leaves
- ½ Tsp Black Pepper
- 6 Oz Lasagna Noodles Broken into pieces.
Make the Topping
- In a small bowl, mix together the cheeses and herbs. Set aside.
Make the Soup
- Heat the oil in your soup pot over medium-low.
- Add the sausage. Either cut it into pieces or break it apart as you add it, or as it cooks. You want small chunks. Cook for about five minutes.
- Add the garlic and onion and continue to cook for another two minutes.
- Add the mushrooms and cook for another two minutes.
- Add the herbs, broth, water, marinara, bay leaves, and pepper. Stir. Increase heat to medium-high and bring to a boil, and then reduce to a simmer.
- Simmer for about 30 minutes, stirring occasionally.
- Break the lasagna noodles into one inch chunks (or however small you want them, bite size) and add to the soup. Cook in the soup for however long the package says, usually about 11 minutes or so.
- Ladle soup into bowls and top with 1-2 tablespoons of cheese mixture. Add in any extra mozzarella or basil you want. Enjoy!