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ACS – Recipe Blog – Lasagna Soup

bowl of Lasagna Soup

If you’re looking for a recipe that’s guaranteed to keep you warm this season, you’re in for a treat! This Lasagna Soup is quick, easy to make, and a Fall favorite among our friends, family, and staff.

Lasagna Soup

  • Cook 1 lb Italian sausage, chop it up and brown it. Remove from the pan.
  • Using a heavy dose of olive oil, add one onion, diced. Cook for a few minutes.
  • Add 6 cloves garlic, minced. Cook for a minute.
  • Add 2 tbsp tomato paste.
  • Add 28 oz can of whole, peeled tomatoes. Gently break up tomatoes.
  • Add 7 cups chicken broth.
  • Add 2 tsp dried parsley.
  • Add 2 tsp dried oregano.
  • Add 2 tsp dried basil.
  • Add a few shakes of Italian seasoning.
  • Add a little crushed red pepper flakes for a touch of heat. 
  • Add sausage back into the pot.
  • Add salt and pepper to taste.
  • Add 1/4 cup heavy cream.

Bring to a boil and drop in roughly ⅓ – ½ box of pasta (cut up lasagna noodles into bite size pieces). Reduce to medium-low heat and let cook for about 15 mins, until pasta is tender and ready to eat.

Cheese Mixture Topping

  • In a bow, mix up:
  • 1 cup ricotta
  • 1 cup mozzarella
  • 1/2 cup parmesan

Serve some of the soup into a bowl and top with cheese mixture. Garnish with fresh basil. Enjoy!