This Lasagna Soup is a longtime family recipe, it‘s savory and perfect on a cold winter day. A classic blend of rich lasagna flavors, in a luscious broth.
We use homemade lasagna noodles because they are so damn good! Easy to make and you can get our fresh egg yolk pasta recipe here. But if time is limited, grab a box of Farfalle or Mafalda while you’re at the grocery store.
Secret Ingredient to Adding Depth of Flavor to Italian Dishes
Tip: Toss Parmesan cheese rinds into your freezer to add deep umami taste to dishes. These rinds are a key ingredient in several of our dishes including this amazing soup and our homemade red wine pasta sauce.
The stock for this lasagna soup is a robust tomato base fused with fresh herbs, a blend of sweet and hot Italian sausage, cheese and a touch of cream if desired. It shines as the flavors blend and a heady aroma fills the kitchen with the personality of a freshly baked lasagna. That first spoonful piled high with fresh tender noodles, tomatoes, sausage, and a mouth-watering broth will have you hooked!
How to build flavor in Soup
There are several steps that will help you build flavor in any soup you make.
- Sear the Meat: A crucial step in building flavor, often done in batches, using a fiery hot pan. Creating a dark crust that develops a deep savory flavor component. Lay your meat in the hot pan and allow them to sizzle for at least 5 minutes before flipping, when the bottoms have a dark crust and come away easily from the pan then you can flip to the other sides.
- Sweat the Vegetables: A technique that uses mild heat to soften vegetables and gently draw out their best flavor. Often referred to as aromatics, carrots, celery, onions, shallots and garlic benefit from sweating. Not caramelizing or browning, rather unlocking delicate aromas and breaking down the hard cell walls of these vegetables.
- Season every Step of the Way: Adding salt as you cook is imperative to achieve full flavor. Season at every stage of the process! Leaving seasoning till the end of the process will leave a dish flat. Season meat before searing, add salt while sweating your vegetables and remember to taste as you go. Adjusting for flavor as you go allows you to create a bevy of flavors you never thought possible.
Skip store-bought stock and develop a layering of flavors with items you already have in your pantry and freezer!
- Leftover beef or chicken bones
- 1 large onion
- 6 large garlic cloves
- 4 large carrots, broken into pieces
- 4 large celery stalks, broken into pieces
- 2 parsnips
- 2 turnips
- tomato paste
- Herbs and other spices of your choice, a few that we always have on hand. Kosher salt, peppercorns, bay leaves, fennel seed, parsley, and thyme. These ingredients can be adjusted to what you have on hand and the flavors you want to achieve. Add them to the process of building flavor and you are on your way to a rich and savory soup.
How to make Lasagna Soup
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- 1/2 pound hot Italian sausage casings removed
- 1/2 pound sweet Italian sausage casings removed
- kosher sea salt
- 2 onions chopped
- 6 garlic cloves chopped
- 2 teaspoons dried oregano
- 6 tablespoons tomato paste
- 8 cups chicken broth
- 2 cups water
- 2 15 ounce cans crushed tomatoes
- 1 cup chopped fresh basil plus thinly sliced leaves for topping
- 1 cup grated parmesan cheese
- 1/2 cup heavy cream
- Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Add the sausage sprinkle with a dash of kosher salt and brown until crusty bits form on the bottom of the pan. Remove from the Dutch oven and allow to drain on paper towels.
- Reduce the heat, then cook the onion until softened about 5 minutes. Toss in the garlic, oregano, and tomato paste, stir until darkened and fragrant, about 3 minutes.
- Combine the browned sausage back to the pot.
- Stir until well blended, taste for flavor. Add more Kosher Sea Salt if necessary.
- Pour in the chicken broth, crushed tomatoes, and 2 cup water; increase heat and bring to a slow boil.
- Stir, reduce the heat, cover and simmer for 1 hour, stirring occasionally.
- Uncover, stir, and simmer for an additional 20 minutes, slightly reducing the soup. Check for flavor balance.
- Bring a pot of salted water to a boil and cook lasagna noodles per directions. Drain, and toss with a drizzle of olive oil.
- Mix in the noodles, basil, parmesan, and heavy cream; simmer 2 more minutes.
- Serve in warm bowls.
- Topped with fresh basil and parmesan.
- Prep time is approximate.
- To heat soup bowls, place oven-safe bowls into 200°F/93° for 5 minutes.
- Soup will stay fresh in the fridge 3-4 days and in the freezer up to 6 months.
- If storing in the freezer we recommend not adding the lasagna noodles until reheating.
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Or maybe a sumptuous potato based soup would be more to your liking? Our Zuppa Toscana is a favorite of many and far better than the restaurant down the street. Deeply flavored base in a short period of time, trust me this is a keeper!