Lasagna is clearly a food loved by most. Now the problem is, who has time to throw together layers and layers of lasagna on the weeknight? This lasagna soup is a perfect weeknight meal that has the same flavors as a great lasagna with a fraction of the effort. You can also substitute where needed. As long as you have 2 1/2 cups of dairy, it can be whatever you want it to be. I wouldn’t recommend leaving the ricotta out but the yogurt and half and half can be subbed for whatever you have on hand!
Spicy Lasagna Soup
Lasagna but without the work of layering and time spent prepping.
Ingredients
- 2 tbsp olive oil
- 1 white onion diced
- 1 tbsp minced garlic
- 1 lb spicy italian sausage
- 1 handful basil leaves
- 1/4 cup parsley
- 28 oz crushed tomatoes
- 14 oz diced tomatoes
- 1 tbsp crushed red pepper flakes
- 2 cups beef broth
- 1 cup ricotta low fat
- 1 cup greek yogurt could double ricotta in place of yogurt
- 8 oz pasta of your choice
- 1/2 cup half and half
- salt and pepper
- parmesan for serving
Instructions
- In a large pot, heat your oil over high heat.
- Add diced onion and garlic to the pot and sauté for about 3 minutes.
- Combine italian sausage with garlic and onion.
- Stir in your basil and parsley. Cook italian sausage until completely browned, 5-7 minutes.
- Pour in crushed tomatoes, diced tomatoes, crushed red pepper flakes and beef broth. Bring to a boil and stir.
- Add in ricotta, greek yogurt and half and half. Stir and let simmer for about 5 minutes.
- Stir noodles into soup and cook according to package, probably around 8-10 minutes.
- Serve soup with ricotta and parmesan.
Tried this recipe?Let us know how it was!