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–+ servings
Viral TikTok Lasagna Soup with ricotta and basil.

Lasagna Soup

Isabel
4.94 from 30 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Italian
Servings 6 people
Calories 638 kcal

Ingredients
  

  • 1 LB Italian Sausage I used mild, pork sausage.
  • ½ onion white or yellow. Roughly diced, about 1 cup.
  • 2 carrots Roughly diced, about 1 cup.
  • 1 tablespoon butter
  • 3 cloves garlic minced or pressed.
  • 1 28 oz can fire tomatoes
  • 1 28 oz can whole tomatoes
  • 1 tablespoon dried basil
  • 8 oz mafaldine pasta or 6-8 lasagna sheets broken up
  • 2.5 cups broth vegetable, beef or chicken.
  • salt Kosher salt to taste
  • ¾ cup heavy cream
  • 1 cup ricotta cheese for garnish
  • basil fresh, torn
  • ½ cup mozzarella cheese freshly grated

Instructions
 

  • In a heavy bottom soup pot, add the Italian sausage and cook it until browned, breaking into pieces with a wooden spoon. Stir constantly for about 8-10 minutes.
    1 LB Italian Sausage
  • Remove the sausage from the pot and set aside, leaving all the grease in the pot. Add the onions and sauté them for 6-8 minutes until golden brown.
    ½ onion
  • Add the carrots and sauté for 2-3 minutes, stirring constantly.
    2 carrots
  • Add the butter and minced garlic and cook for one more minute.
    1 tablespoon butter, 3 cloves garlic
  • Add the tomatoes and dried basil. Simmer over medium heat for about 10 minutes.
    1 28 oz can fire tomatoes, 1 28 oz can whole tomatoes, 1 tablespoon dried basil
  • Remove from the heat, and use a high powered blender to blend in 3-4 batches to create a smooth soup. You can also use your immersion blender.
  • Return the soup to the pot. Add the cooked sausage and the pasta. Pour the broth and taste for salt.
    8 oz mafaldine pasta, 2.5 cups broth, salt
  • Simmer over medium heat for about 10 minutes (or the time the pasta box suggests).
  • Remove from the heat once the pasta is al dente. Stir in the cream, add more broth if desired.
    ¾ cup heavy cream
  • Serve and garnish with ricotta, morzarella and freshly torn basil
    1 cup ricotta cheese, basil, ½ cup mozzarella cheese

Notes

I like to start with 1-2 teaspoon of kosher salt (I use diamond crystal) and adjust as needed.
If you plan on having a lot of leftovers, cook the pasta separately and add to the soup when ready to eat.

Nutrition

Calories: 638kcalCarbohydrates: 36gProtein: 27gFat: 43gSaturated Fat: 21gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 125mgSodium: 711mgPotassium: 446mgFiber: 3gSugar: 4gVitamin A: 4143IUVitamin C: 3mgCalcium: 161mgIron: 2mg
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