Lasagna Soup

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6 servings


  • 1 pound ground spicy Italian sausage
  • ½ cup diced yellow onion
  • 1 container (32 oz) chicken broth (4 cups)
  • 2 cans (14.5 oz each) diced tomatoes with Italian herbs, undrained
  • ¼ teaspoon pepper
  • 6 ounces lasagna noodles, broken into 1- to 2-inch pieces (from 16-oz box)
  • ½ cup grated Parmesan cheese
  • 1½ cups whole milk ricotta cheese


In 5- to 5½-quart Dutch oven, cook Italian sausage and onion over medium heat 8 to 10 minutes, stirring occasionally, until sausage is brown and onion is tender; drain.
Stir in chicken broth, diced tomatoes, pepper and lasagna noodles. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until pasta is tender.
Serve soup with Parmesan and ricotta cheese.