Lasagna Soup

Notes

I kid you not; this taste exactly like lasagna. It’s perfect on a cold night and can keep warm on the stove on low heat.
You can use any kind of sausage you want. I like to use ground sausage that is not in casings as it saves me one step!
Omit the onion and/or pepper if you’re not a fan. I will say though that the pepper really adds a lot of flavor to the soup.
You can use any kind of pepper; I just prefer the red ones.
Leave the crushed red peppers out if heat isn’t your thing; add more if it is!
Both regular and oven-ready lasagna noodles work. Just break them into pieces prior to putting them into the pot.
If you are making this for a larger crowd, just add additional liquid. I will sometimes use a large can of crushed tomatoes (28 oz) and an extra small can of chicken broth to feed everybody.
Do not add too many noodles. It will look like there aren’t enough and trust me, you will want to add more. Don’t! They expand and absorb liquid; you’ll end up with a lasagna meatsauce instead of soup!
If you don’t have heavy whipping cream, you can definitely leave it out. We just like a thicker soup. We also sometimes make a cornstarch or flour slurry. Just add about a tablespoon of cornstarch or flour to a small bowl and add 2-4 tablespoons of water. Mix really well. Pour your slurry into your soup instead of heavy cream to help thicken it.
This is delicious the next day! It tends to absorb the sauce into the noodles though, so add some chicken broth to get it to the consistency you want.

	2 tablespoons olive oil
	1 pound sausage, casings removed
	1 red pepper, chopped
	1 small onion, chopped
	4 cloves garlic, minced
	1 32 ounce container chicken broth
	1 15 ounce can tomato sauce
	1 14.8 ounce can crushed tomatoes
	1 tablespoon dried oregano
	1 teaspoon salt
	¼ teaspoon crushed red pepper (optional)
	1/3 cup heavy whipping cream
	6-8 broken lasagna noodles
	½ cup grated Parmesan cheese

1.	Heat the oil over medium-high heat in a large pot or Dutch oven.
2.	Add the sausage and cook through, about 8-10 minutes.
3.	Add the onion, red pepper and garlic. Cook over medium-high heat, stirring occasionally, until the onion and pepper has softened.
4.	Add the broth, tomato sauce, crushed tomatoes, salt and crushed red pepper.
5.	Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes.
6.	Add the heavy whipping cream, and stir to combine.
7.	Add the broken lasagna noodles, and bring to a boil. Reduce the heat, and simmer, uncovered, stirring occasionally, until the soup thickens and the noodles are tender, about 10 – 12 minutes.
8.	Remove from the heat and stir in the Parmesan.
9.	Serve immediately and enjoy!

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Prep

Ready In

Level

Rating

Ingredients

I kid you not; this taste exactly like lasagna. It’s perfect on a cold night and can keep warm on the stove on low heat.

Instructions

Notes

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