My love for lasagna knows no bounds. It is one of my absolute favorite Italian classics. This is such a busy time of year though that I definitely don’t have time to make it in the usual way. So I came up with a much easier, quicker way to get all of the lasagna goodness without the labor. My one pot lasagna soup is a deconstructed version that was so simple to make and took a fraction of the time.
Oh my goodness, this dinner was pure Italian comfort in a bowl. To be honest, it was more like a thick chili than a soup and it was so satisfying. I loved having all of the flavors of one of my all time favorite dishes in one bowl. Crusty bread on the side and some salad completed the meal so perfectly. Hope you all love it too! xoxo
In the cold weather this one pot lasagna soup is so warming and comforting. It's simple and loaded with sausage, veggies, fragrant tomato broth and cheese.
- 1dasholive oil
- 4ounceswhite mushroomsthinly sliced
- 1whole onionfinely diced
- 1pound ground sweet Italian sausage
- 1pinchcrushed red pepper
- 1/2teaspoondried thyme
- 1/2teaspoondried basil
- 1/3cupwhite wine
- 1jarmarinara sauce25 ounces
- 1cancrushed tomatoes28 ounce size
- 2cupschicken stock
- 10wholelasagna noodlesbroken into small pieces
- 8ouncesshredded mozzarella cheese
- 1/2cupgrated parmesan cheese
- 1/2cup ricotta cheese
- Get out a large pot or dutch oven and heat the olive oil in it over medium high heat. Add the mushrooms, diced onion and garlic and let them get soft and fragrant for about 2-3 minutes. Then add the sausage and break it up as it browns completely. While it browns, season everything with the salt, crushed red pepper, dried thyme and dried parsley. Once the sausage cooks, pour in the white wine and let it cook off for another 4-5 minutes. Then pour in the marinara, crushed tomatoes, and chicken stock. Bring the soup to a gentle boil, then reduce it to a simmer. Let it cook for 30 minutes.
- When the 30 minutes is up, add in the small pieces of lasagna noodles to cook until tender for about 10-12 minutes. While it cooks, put together the cheese mixture. Just stir the mozzarella, parmesan and ricotta together well, then squeeze it together with clean hands into a fairly solid mixture. When the soup is done, ladle it into big bowls and add a big dollop of the cheese mixture on top to melt right in. Serve immediately and enjoy!