Lasagna Soup
Description
Cozy season calls for a bowl of pure comfort ❤️🍲 My lasagna soup is everything you love about classic lasagna — rich tomato broth, tender noodles, melty cheese, and all those Italian herbs — but in a cozy, spoonable form.
It’s hearty, cheesy, and perfect for when you want all the flavor without layering a pan.
Tag someone who’d grab a bowl of this with you 🥖🧀
Ingredients
1 lb bacon, diced
1 onion, diced
2 lb spicy sausage
1 teaspoon fennel
1 teaspoon red pepper flakes
6 cloves garlic
2 teaspoons dried thyme
1 tablespoon dried basil
1 tablespoon dried oregano
1 28 oz crushed tomatoes
2 6 oz tomato paste
1 15 oz tomato sauce
½ c white wine
4 cups chicken broth
2 tablespoons brown sugar
1 cup heavy cream
1 cup mozzarella cheese, shredded
½ cup parmesan cheese, shredded
½ teaspoon white pepper
8 lasagna noodles, broken into ¼’s
Basil, chiffonade for serving
Instructions
In a large dutch oven, saute the bacon, until the fat is rendered out and the bacon is brown and crispy. Drain, reserving 3 tablespoons of the fat, and set the bacon aside. To the bacon fat, add the diced onion and cook until soft and translucent. Add the spicy sausage and break it up with a wooden spoon. Continue to saute until it is browning and cooked through. Add the fennel and red pepper flakes and work them into the meat and onions. Add the garlic and saute until fragrant. Add the thyme, basil, and oregano, and work them into the meat mixture as well. Pour in the crushed tomatoes, tomato paste and tomato sauce. Bring to a simmer for 5-10 minutes letting the canned flavor cook out of the tomatoes. Add the white wine, chicken broth, and noodles, and bring to a simmer again, and cook for 10-20 minutes until thickened slightly. Add the brown sugar, heavy cream, and bacon, and heat through. Add the cheeses and white pepper and let the cheese melt into the soup. Serve, topped with fresh basil and additional parmesan cheese.
