Inspired by videolasagna soupturkey sausage
Creamy Lasagna Soup
A cozy, tomato-broth lasagna soup with turkey sausage, roasted red peppers, and spinach, finished with a dollop of ricotta. Broken lasagna noodles make it hearty without being heavy.
A cozy, tomato-broth lasagna soup with turkey sausage, roasted red peppers, and spinach, finished with a dollop of ricotta. Broken lasagna noodles make it hearty without being heavy.
15 min
Prep time
30 min
Cook time
45 min
Total time
4 servings
Yield
Ingredients
15 ingredientsPer serving520 kcal
- Fat
- 24g
- Carbs
- 45g
- Protein
- 30g
Whole recipe (4 servings): 2080 kcal
- 1 tablespoon olive oil
- 1 pound turkey or chicken sausage, casings removed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1 jar (24 ounces) marinara sauce
- 4 cups low-sodium chicken broth
- 1 cup water
- 8 ounces lasagna noodles, broken into 1- to 2-inch pieces
- 1 cup roasted red peppers, chopped
- 4 cups fresh spinach, packed
- 1/2 cup ricotta cheese, for serving
- Salt and black pepper, to taste
- Fresh basil or parsley, for garnish (optional)
Method
6 steps- Heat olive oil in a large pot or Dutch oven over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, about 6–8 minutes. Transfer to a plate.
- In the same pot, add the onion and cook until softened, about 5 minutes. Add the garlic, oregano, and red pepper flakes (if using) and cook for 1 minute until fragrant.
- Pour in the marinara sauce, chicken broth, and water. Stir to combine and bring to a simmer.
- Add the broken lasagna noodles and cook at a gentle simmer, stirring occasionally, until the noodles are al dente, about 12–15 minutes. If the soup becomes too thick, add a splash more water or broth.
- Stir in the cooked sausage, roasted red peppers, and spinach. Cook until the spinach is wilted, about 2–3 minutes. Season with salt and pepper to taste.
- Ladle the soup into 4 bowls. Top each with a generous spoonful (about 2 tablespoons) of ricotta and garnish with fresh basil or parsley, if desired. Serve hot.
Recipe notes
Helpful tips
- For a spicier kick, use hot Italian turkey sausage.
- To keep the noodles from getting too soft, cook them separately and add to bowls just before serving.
- Swap spinach for kale, adding it a few minutes earlier to soften.
Equipment
- Large pot or Dutch oven
- Wooden spoon or spatula
- Ladle
- Bowls for serving
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles will absorb liquid; add a splash of broth when reheating.
Additional tips
- Be careful not to overcook the noodles; they will continue to soften in the hot broth. Ensure sausage is cooked to an internal temperature of 165°F (74°C).
Recipe inspiration
Inspired by Simply Mamá Cooks
Estimated nutrition
Per serving: 520 calories
Fat: 24 g · Carbs: 45 g · Protein: 30 g
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