If you are craving homemade comfort food but want something easier than traditional lasagna, this Lasagna Soup delivers everything you love in one cozy bowl. Created in partnership with J Squared Eatz, this recipe is made with Bianco & Sons Sweet Italian Sausage Meat, rich tomato broth, tender noodles, and a creamy ricotta and mozzarella topping, capturing all the classic flavors of lasagna without the layering.
It is warm, filling, and perfect for chilly nights, busy weeknights, or anytime you are searching for a satisfying, hearty soup recipe. One pot, simple ingredients, and big Italian flavor in every spoonful.
Prep Time: 5-10 minutes | Cook Time: 30-35 minutes | Total Time: 35-45 minutes
Serves: 4-6
INGREDIENTS
Soup
- 1 LB Bianco & Sons Sweet Italian Sausage Meat
- 4 OZ Mafaldine or Lasagna noodles, broken up into 3-inch-long pieces
- 1 Small red onion, diced
- 1 Fennel bulb, diced
- 4 Garlic cloves, minced
- 1–3 TSP crushed Calabrian chili (heat level, your call)
- 1 TBSP tomato paste
- 24 OZ passata
- 4 Cups chicken or vegetable stock
- ¾ Cup white wine
- ¼ Cup heavy cream
- 1 Parmigiano rind
- 1 Bay Leaf
- 1 TBSP fresh thyme
- 2 TBSP extra-virgin olive oil (EVOO)
- ½ Cup torn basil, plus more for garnish
- Salt and freshly cracked black pepper, to taste
Ricotta Topping
- 1 Cup whole milk ricotta
- 1 Cup shredded mozzarella (always shred yourself)
- ¼ Cup grated pecorino
- Zest of 1 lemon
- 1 TBSP basil, julienned
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Salt & Pepper to taste
METHOD
Soup
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Add 1 tbsp EVOO to a Dutch oven or deep-sided sauté pan. Scatter the sausage into ½-inch pieces and cook on medium until browned on all sides. Use a potato masher to break it into smaller, craggy pieces. Once evenly browned, remove the sausage with a slotted spoon and set aside, leaving behind all the rendered fat.
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Add 1 TBSP EVOO to the sausage fat. Stir in the diced onion and fennel. Season with salt and pepper and cook until it begins to soften and turn translucent.
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Add the garlic, thyme and Calabrian chili. Cook just until fragrant, about 30 seconds to 1 minute. Push everything to one side of the pan. Add tomato paste. Sauté until it deepens in color and begins to caramelize, about 1-2 minutes.
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Pour in white wine to deglaze the pan, scraping up any caramelized bits stuck to the bottom. Allow alcohol to cook. Add passata, stock, bay leaf and parm rind and bring to a simmer for 5-10 minutes.
- Add sausage back to pot along with noodles and simmer until al dente. Remove parm rind and bay leaf. Finish with cream and torn basil. Season again with S&P if needed.
Ricotta Topping
- Combine ricotta, mozzarella, pecorino, basil, lemon zest and S&P in a bowl and mix until combined.
TO SERVE
- Spoon into bowls and dollop with ricotta topping. Serve with plenty of crusty bread to dunk.
- Mangia!