Lasagna Soup

Lasagna Soup

  • Prep Time:
    20 minutes
  • Cook Time:
    35 minutes
  • Serves:
    6

Ingredients

  • 1 cup (8 oz.) ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup finely chopped fresh basil, divided, plus more for garnish
  • 1 Tbsp. olive oil
  • 1 lb. sweet or hot Italian sausage, casings removed
  • 1 large onion, diced (2 1/2 cups)
  • 3 Tbsp. Take Root Organics® Tomato Paste
  • 4 cloves garlic, minced
  • 1 Tbsp. kosher salt, plus more, to taste
  • 2 tsp. dried Italian herbs
  • 1 tsp. sugar
  • 6 cups (1 1/2 cartons, 32 oz. each) Kitchen Basics® Original Chicken Stock
  • 1 can (28 oz.) Take Root Organics® Crushed Tomatoes
  • 8 oz. uncooked lasagna noodles (about 10), broken into 2-inch pieces
  • 4 cups lightly packed baby spinach (4 oz.)

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  • Prep Time:
    20 minutes

  • Cook Time:
    35 minutes

  • Serves:
    6
Print Recipe

A dollop of herbed ricotta is the finishing touch to this creative soup with a rich tomato-based broth, broken lasagna noodles, fresh spinach and Italian sausage.

Prep & Cook Instructions

  1. Combine ricotta, Parmesan and 2 Tbsp. chopped basil in a small bowl. Cover and refrigerate until needed.
  2. Heat oil in a Dutch oven over medium-high heat. Add sausages and cook 5 to 6 minutes until browned, breaking up any large pieces into bite-sized pieces using a wooden spoon. 
  3. Add onion and cook about 5 minutes until softened. Add tomato paste, garlic, salt, dried herbs and sugar. Cook about 1 minute until fragrant, stirring constantly.
  4. Add chicken stock and crushed tomatoes; bring to a boil. Add noodles, lower heat slightly to prevent splattering and cook about 14 minutes, uncovered, until tender, stirring frequently. Remove from heat; stir in spinach and 1/4 cup basil until wilted. Season to taste with salt.
  5. Ladle soup into individual bowls and top with dollops of ricotta mixture. Garnish with remaining basil, as desired.