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Sage Lasagna Soup

Sage Lasagna Soup

This Sage Lasagna Soup combines all the beloved flavors of traditional lasagna – rich tomatoes, aromatic sage, tender noodles, and creamy ricotta – in one easy pot. A deeply satisfying and wholesome meal, perfect for any cozy night.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings servings
Course: Main Course
Cuisine: Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 tbsp Olive Oil
  • 1 large Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 1 lb Ground Italian Sausage (or lean ground turkey/beef or lentils/plant-based crumble)
  • 1 tsp Dried Sage (or 1 tbsp fresh sage, finely chopped)
  • 1 (28 oz) can Crushed Tomatoes
  • 1 (15 oz) can Diced Tomatoes
  • 6 cups Chicken Broth (or Vegetable Broth)
  • 1 tsp Dried Oregano
  • 1/2 tsp Red Pepper Flakes (optional)
  • 12 Lasagna Noodles, broken into 1-2 inch pieces
  • 5 oz Fresh Baby Spinach
  • 15 oz Ricotta Cheese
  • 1/2 cup Grated Parmesan Cheese
  • 1 large Egg
  • 2 tbsp Fresh Parsley, chopped
  • Salt and Freshly Ground Black Pepper to taste

Method
 

  1. In a small bowl, combine the ricotta cheese, 1/2 cup grated Parmesan, egg, 2 tablespoons fresh parsley, and a pinch of salt and pepper. Whisk until smooth and well combined. Set aside.
  2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and dried sage, cooking for another minute until fragrant.
  3. Add the ground Italian sausage (or chosen protein) to the pot. Break it up with your spoon and cook until browned, about 8-10 minutes. Drain excess fat if necessary.
  4. Stir in the crushed tomatoes, diced tomatoes, chicken (or vegetable) broth, dried oregano, and red pepper flakes. Bring to a simmer, then reduce heat and gently simmer for at least 15-20 minutes.
  5. Increase heat to medium-high and bring the soup back to a boil. Add broken lasagna noodles and cook according to package directions, typically 8-10 minutes, or until al dente.
  6. Once the noodles are cooked, stir in the fresh baby spinach and cook until wilted, about 1-2 minutes.
  7. Ladle the soup into bowls, top with the ricotta mixture and extra grated Parmesan cheese, and serve.

Notes

Don't overcook noodles to prevent mushiness. Bloom the sage by adding it with garlic before liquids. Always taste and adjust seasoning before serving. Store leftovers in an airtight container.