Name: Lasagna Soup to End Them All
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 large onion, chopped; 2 stalks celery, chopped (about 1 cup); 2 large carrots, chopped; 2 teaspoons kosher salt (or sea salt); 1 tablespoon Italian seasoning; 1/4 teaspoon fresh black pepper; 1/4 teaspoon crushed red pepper; 1/2 teaspoon crushed fennel seed (optional); 5 sprigs fresh rosemary, chopped (or 1 teaspoon dried rosemary); 6 cloves garlic, smashed and minced; 1 pound mild Italian sausage (bulk, not links); 1 cup white wine; 1 cup heavy cream; 1 (6-ounce) can tomato paste; 1 (28-ounce) can crushed tomatoes (recommended: Cento brand); 8 cups water; 2 tablespoons chicken bouillon base (recommended: Better Than Bouillon or Zoup); 2 tablespoons balsamic vinegar; 9 lasagna noodles (to be boiled separately); Water and salt (for boiling); 1 pound ricotta cheese; 1 cup grated parmesan cheese; 1/2 teaspoon kosher salt (or sea salt); 1/4 teaspoon black pepper; Additional grated parmesan cheese (for serving); Shredded mozzarella cheese (for serving); Fresh basil (for garnish)

Ingredients

Scale

2 tablespoons olive oil
1 large onion, chopped
2 stalks celery, chopped (about 1 cup)
2 large carrots, chopped
2 teaspoons kosher salt (or sea salt)
1 tablespoon Italian seasoning
1/4 teaspoon fresh black pepper
1/4 teaspoon crushed red pepper
1/2 teaspoon crushed fennel seed (optional)
5 sprigs fresh rosemary, chopped (or 1 teaspoon dried rosemary)
6 cloves garlic, smashed and minced
1 pound mild Italian sausage (bulk, not links)
1 cup white wine
1 cup heavy cream
1 (6-ounce) can tomato paste
1 (28-ounce) can crushed tomatoes (recommended: Cento brand)
8 cups water
2 tablespoons chicken bouillon base (recommended: Better Than Bouillon or Zoup)
2 tablespoons balsamic vinegar
9 lasagna noodles (to be boiled separately)
Water and salt (for boiling)
1 pound ricotta cheese
1 cup grated parmesan cheese
1/2 teaspoon kosher salt (or sea salt)
1/4 teaspoon black pepper
Additional grated parmesan cheese (for serving)
Shredded mozzarella cheese (for serving)
Fresh basil (for garnish)

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Instructions

Prepare vegetables by chopping the onion, celery, and carrots.
Heat olive oil in a large pot, add vegetables, and sauté with seasonings.
Add chopped rosemary and garlic, then cook until fragrant.
Stir in Italian sausage and cook until browned.
Mix in white wine, heavy cream, and tomato paste, simmering to thicken.
Add crushed tomatoes, water, bouillon, and vinegar, and simmer for 20 minutes.
Prepare ricotta topping by mixing ricotta, parmesan, salt, and pepper.
Boil lasagna noodles as per instructions and drain.
Serve by layering noodles, soup, and ricotta in bowls, garnishing with cheese and basil.

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Notes

Cook noodles al dente as they will absorb liquid over time.
Use quality canned tomatoes for the best flavor.

Author: Marry
Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian

Nutrition

Calories: 450
Sugar: 6
Sodium: 900
Fat: 28
Saturated Fat: 15
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 32
Fiber: 3
Protein: 20
Cholesterol: 85