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Lasagna Soup
cook:
45 min
6 servings
US
original
metric
6 servings
US
original
metric
Ingredients
Directions
Ingredients
1 tbsp olive oil
½ lb pepperoni, diced
1 lb sausage (sage flavored) or ground beef
1 shallot, minced
½ onion, minced
2 celery stalks, Finley diced
2 carrots, finely diced
1 bell pepper, diced
5 garlic cloves, minced or grated
½ tsp crushed red pepper
2 tsp onion salt
1 tsp dried oregano
1 tsp dried thyme
2 tsp salt
1 tsp black pepper
2 tbsp tomato paste
6 cups vegetable broth
1 jar 24oz pasta sauce/marinara
1 can 28oz crushed tomatoes
1 lb box lasagna noodles, broken up
1 cup grated parmesan
1 ½ cups shredded mozzarella
1 cup heavy cream
1 cup ricotta
2 tbsp pesto
fresh basil
Get ingredients with
Directions
Directions
Ingredients
1 tbsp olive oil
½ lb pepperoni, diced
1 lb sausage (sage flavored) or ground beef
1 shallot, minced
½ onion, minced
2 celery stalks, Finley diced
2 carrots, finely diced
1 bell pepper, diced
5 garlic cloves, minced or grated
½ tsp crushed red pepper
2 tsp onion salt
1 tsp dried oregano
1 tsp dried thyme
2 tsp salt
1 tsp black pepper
2 tbsp tomato paste
6 cups vegetable broth
1 jar 24oz pasta sauce/marinara
1 can 28oz crushed tomatoes
1 lb box lasagna noodles, broken up
1 cup grated parmesan
1 ½ cups shredded mozzarella
1 cup heavy cream
1 cup ricotta
2 tbsp pesto
fresh basil
Get ingredients with
Step 1
In a large soup pot or dutch oven on medium heat add the olive oil, once hot, add in the diced pepperoni and cook stirring every 15-30 seconds for 3-5 minutes or until perfectly crispy all over. Remove from pot with a slotted spoon and set aside.
1 tbsp olive oil
½ lb pepperoni, diced
Step 2
If there is too much fat in the pot, remove some but leave about 3 tbsp worth of fat in the pot.
Step 3
With the pot on medium high heat now, add the sausage and start breaking it up, cook for 3-4 minutes.
1 lb sausage (sage flavored) or ground beef
Step 4
Add in all of the diced veggies the garlic and all of the spices BUT set aside 1 tsp of the onion salt. Mix to combine and cook for 5-7 minutes.
1 shallot, minced
½ onion, minced
2 celery stalks, Finley diced
2 carrots, finely diced
1 bell pepper, diced
5 garlic cloves, minced or grated
½ tsp crushed red pepper
2 tsp onion salt
1 tsp dried oregano
1 tsp dried thyme
2 tsp salt
1 tsp black pepper
Step 5
Add in the tomato paste and cook for 3-4 more minutes.
2 tbsp tomato paste
Step 6
Add in the broth(you can also use water), the tomato sauce and the crushed tomatoes and let come to a simmer.
6 cups vegetable broth
1 jar 24oz pasta sauce/marinara
1 can 28oz crushed tomatoes
Step 7
Once the pot starts simmering, add in the broken up lasagna noodles. Stir to combine and cook for 10-12 more minutes or until the pasta is cooked through. Reduce the heat to medium low. At this point taste the soup and adjust any seasonings if needed.
1 lb box lasagna noodles, broken up
Step 8
Lastly stir in 1/4 cup of the parmesan cheese, 1/2 cup of the mozzarella and the 1 cup of heavy cream. Stir to combine and cook for 5 more minutes.
1 cup grated parmesan
1 ½ cups shredded mozzarella
1 cup heavy cream
Step 9
While the soup is cooking, mix together the ricotta, the remaining parmesan and mozzarella, the pesto, 1 tsp onion salt, a little bit of black pepper and some sliced basil.
1 cup ricotta
2 tsp onion salt
1 cup grated parmesan
1 ½ cups shredded mozzarella
2 tbsp pesto
fresh basil
Step 10
Serve the lasagna soup in bowls, top it off with a generous scoop of the ricotta cheese mixture, more freshly grated parm, some more basil and a drizzle of olive oil.
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