Description
Cozy lasagna comfort in soup form: a rich tomato broth with halal hot Italian sausage, curly lasagna noodles, and a creamy ricotta-Parmesan “lasagna dollop” on top, finished with an herby basil oil drizzle. All the flavor of classic lasagna, made in one pot on the stovetop in about 45 minutes.
Ingredients
2 teaspoons olive oil
1 to 1½ pounds halal hot Italian chicken or beef sausage, casings removed if needed
1 large yellow onion, finely diced
4 large garlic cloves, minced
2 teaspoons dried oregano
½ teaspoon kosher salt (plus more to taste)
¼ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes (optional, for mild heat)
3 tablespoons tomato paste
2 cans (14.5 ounces each) diced tomatoes, preferably fire-roasted
2 bay leaves
6 cups low-sodium chicken stock
8 ounces curly mini lasagna noodles or broken lasagna sheets
½ cup fresh basil leaves, thinly sliced
Cheese Topping (“Lasagna Dollop”)
1 cup whole-milk ricotta cheese
½ cup finely grated Parmesan cheese
¼ teaspoon kosher salt
Freshly ground black pepper, to taste
1½ cups shredded mozzarella cheese
Quick Basil Oil
½ cup fresh basil leaves, lightly packed
⅓ cup extra-virgin olive oil
Pinch of kosher salt
1 small garlic clove (optional, for extra flavor)
Instructions
Brown the sausage
Heat the olive oil in a large Dutch oven over medium-high heat. Add the halal Italian sausage and cook, breaking it into crumbles, until no longer pink and lightly browned in spots, about 5–7 minutes.Build the flavor base
Stir in the diced onion and cook until softened and translucent, 4–5 minutes. Add the garlic, dried oregano, ½ teaspoon kosher salt, black pepper, and red pepper flakes (if using). Cook 1–2 minutes more, stirring, until fragrant.Add tomatoes and stock
Stir in the tomato paste and cook for 1–2 minutes, letting it darken slightly on the bottom of the pot. Pour in the diced tomatoes with their juices, add the bay leaves, then add the chicken stock. Stir, scraping up any browned bits from the bottom of the pot.Simmer the soup base
Bring the soup to a gentle boil, then reduce to a lively simmer. Cook uncovered for about 15 minutes, stirring occasionally, until the flavors come together and the broth thickens slightly.Cook the pasta separately
While the soup simmers, bring a separate pot of salted water to a boil. Cook the lasagna noodles until just al dente according to package directions. Drain and toss with a drizzle of olive oil to prevent sticking. Set aside.Mix the cheese topping
In a medium bowl, combine the ricotta, Parmesan, ¼ teaspoon kosher salt, and a few grinds of black pepper. Stir until creamy. Keep the shredded mozzarella separate for topping the bowls.Make the basil oil
In a small blender or food processor, combine the basil leaves, extra-virgin olive oil, pinch of salt, and optional garlic clove. Blend until mostly smooth and bright green. Taste and adjust salt if needed.Finish and serve
Remove the bay leaves from the soup. Stir in the sliced fresh basil and taste, adjusting salt and pepper as needed.
To serve, add a scoop of cooked noodles to each bowl. Ladle hot lasagna soup over the pasta, top with a generous spoonful of the ricotta-Parmesan mixture, a sprinkle of mozzarella, and a drizzle of basil oil. Let diners stir the cheeses into the hot soup so they melt.
Notes
Make-ahead: Cook the soup base (without noodles, cheese, or basil oil) 1–2 days in advance and refrigerate. Add freshly cooked noodles, cheese topping, and basil oil when serving.
Storage: Store soup, noodles, and cheese mixture in separate containers. Refrigerate for 3–4 days. Toss noodles with a little oil to prevent sticking. Basil oil keeps up to 3 days in the fridge.
Freezer: Freeze only the soup base (no pasta or cheese) for up to 3 months. Thaw overnight in the fridge, then reheat gently and add fresh noodles and toppings.
Lighter option: Use lean Italian chicken sausage and part-skim ricotta and mozzarella, and add extra broth plus spinach or zucchini during the last few minutes of simmering.
Extra creamy: Blend about 1 cup of the soup (without noodles) and stir it back in, or temper in plain Greek yogurt off the heat for a creamier texture.
Gluten-free / dairy-free: Use gluten-free pasta and dairy-free ricotta-style spread and shredded cheese. Always check sausage labels for allergens.
Serving ideas: Top with extra basil, parsley, chili flakes, or a squeeze of lemon. Serve with garlic bread or a simple green salad.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: soup recipes
- Method: One-pot, Stovetop
- Cuisine: Italian-American