When it comes to comfort food, lasagna is hard to beat. But weeknights don’t always leave time for prepping our favorite layered casserole. The solution? Cheesy Lasagna Soup!
This easy soup combines all the classic flavors of lasagna and comes together in 30 minutes. With the cheesy goodness of Wisconsin mozzarella, ricotta and parmesan, this recipe will quickly become a family favorite.
Find more cheesy one-pot meals in the Harvest issue of Grate. Pair. Share.
1 pound bulk sweet (mild) Italian sausage
1 yellow onion, thinly sliced
2 garlic cloves, minced
1/4 teaspoon red chile flakes (optional)
1 can (28 ounces) crushed tomatoes
4 cups (32 ounces) chicken stock
1-2 cups water
8 ounces lasagna noodles (not no-boil), broken into 1-2-inch pieces
1/4 cup fresh basil leaves, plus additional for serving
1/4 teaspoon black pepper
2 cups fresh spinach, packed and roughly chopped
2 cups (8 ounces) Wisconsin mozzarella cheese, shredded
2 cups (16 ounces) Wisconsin ricotta cheese
1/2 cup (2 ounces) Wisconsin parmesan cheese, shredded
Heat Dutch oven or large pot over high heat. Brown sausage 5 minutes, breaking up as it cooks. Add onions; cook 3-4 minutes, until onions are softened and sausage is cooked through.
Add garlic and red chile flakes; cook 1 minute. Add crushed tomatoes, scraping bottom of pan with wooden spoon. Add stock, 1 cup water, lasagna noodles, basil and pepper. Bring to boil.
Reduce heat to medium-high; cook at a gentle boil 10-12 minutes, until noodles are cooked through, stirring occasionally to prevent noodles from sticking to pot.
Stir in spinach. Add salt to taste. If soup is too thick, add additional 1 cup water. Remove from heat.
To serve, divide mozzarella among 6 serving bowls. Ladle soup over cheese. Top with spoonsful of ricotta, parmesan and additional basil.