Description
This cozy, nourishing Spicy Sausage Lasagna Soup is a deconstructed, one-pot reimagining of classic lasagna. By using turkey or halal beef Italian sausage, it offers the robust, savory depth of a slow-cooked meal in only 40 minutes. Packed with aromatic herbs, vibrant crushed tomatoes, and tender pasta, it provides a warm, soul-satisfying experience perfect for busy weeknights when you desire comfort without the effort of layering and baking a traditional casserole. It’s truly a bowl of balanced, vibrant goodness for the mind and body.
Ingredients
1 pound spicy turkey or beef Italian sausage (casing removed)
1/2 medium onion, finely diced
4 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
4 cups halal beef-style broth (or vegetable broth)
1 cup water
8 ounces lasagna noodles, broken into bite-sized pieces
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 cup ricotta cheese (for topping)
1/4 cup fresh basil, chopped
Salt and black pepper to taste
Instructions
In a large pot or Dutch oven, brown the sausage over medium-high heat until cooked through.
Add the onion to the pot and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the crushed tomatoes, broth, water, dried oregano, and dried basil.
Bring the mixture to a simmer.
Add the broken lasagna noodles and cook, stirring occasionally, until the pasta is tender, about 10-12 minutes.
Season with salt and pepper to taste.
Ladle into bowls and top with a dollop of ricotta cheese and fresh chopped basil.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles may soak up more broth while sitting, so add a splash of water when reheating. You can use gluten-free lasagna noodles if preferred.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 55mg