Lasagna Soup Recipe
- 3 tablespoons olive oil
- 1 pound Johnsonville Fresh Italian Hot Ground Sausage (de-cased Johnsonville Fresh Italian Hot Sausage Links or mild sausage may be substituted)
- 2 cups sweet Vidalia or yellow onion, peeled and diced small (about 1 large onion)
- 4 garlic cloves, peeled and finely minced
- 48 ounces (6 cups) low-sodium chicken broth
- one 14.5-ounce cans diced tomatoes and juice (I used petite diced, no-salt-added)
- one 14.5-ounce can fire roasted tomatoes and juice
- 2 rounded tablespoons tomato paste
- 2 or 3 bay leaves
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 to 2 teaspoons salt, or to taste
- 1 teaspoon black pepper
- 1/4 teaspoon cayenne pepper, optional and to taste
- 8 ounces lasagna noodles (about 10 noodles), broken into bite-sized pieces
- 1/3 cup fresh Italian flat-leaf parsley leaves (discard stems), finely minced
- 2 cups shredded mozzarella cheese, divided
- 1 cup parmesan cheese, divided
- To a large Dutch oven or stockpot, add the olive oil, sausage, onions, and sauté for about 8 minutes over medium-high heat, or until sausage is cooked through and onions are lightly golden browned. Stir and flip intermittently.
- Add the garlic and sauté for 1 to 2 minutes. Stir intermittently.
- Add the chicken broth, both kinds of tomatoes and juice, tomato paste, bay leaves, oregano, basil, salt, pepper, optional cayenne pepper, noodles, and bring to a boil. Allow mixture to boil gently for about 15 minutes, or until noodles are tender and done. If at any point the overall liquid level looks low or you prefer your soup to have more broth, add 1 to 2 cups of water or additional chicken broth; you’ll adjust the salt and seasoning levels at the end. Stir intermittently.
- Add the parsley, stir to combine, and boil 1 minute.
- Taste soup and add salt to taste. This will vary based on how salty the sausage, chicken broth, tomatoes, and tomato paste are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, spices, etc.). Remove bay leaves.
- Preheat oven to the broiler setting.
- Ladle soup into oven-safe bowls and top each bowl with about 1/3 cup mozzarella and 2 tablespoons parmesan. Place bowls on a baking sheet and set under the broiler. Broil for about 1 minute or until cheese is melted and is as lightly golden browned as desired. Keep a very watchful eye so that it doesn’t burn which can happen in seconds.
- Serve immediately. Ungarnished soup (no cheese added) will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.