Lasagna Soup

Turn some of your go-to dinners into soup recipes—just in time for winter! Classic Italian lasagna goes from casserole dish to soup bowl without missing a beat in this comforting lasagna soup. Nothing is missing from the original here, from the sweet Italian sausage and rich tomato sauce to the wide lasagna noodles and creamy ricotta. It all comes together as a one-pot meal (no separate noodle boiling) and takes way less effort (no endless layering or extra dishes to clean). The "dumplings" of ricotta flecked with parmesan cheese and basil, are the perfect cool, creamy garnish—think of it as the Italian version of sour cream on a bowl of chili! Make this hearty soup on any fall or winter weeknight, or whenever the craving for comfort food strikes.

What's the difference between regular and no-boil lasagna noodles?

No-boil or oven-ready lasagna noodles can go right from box to baking dish in a traditional lasagna. Since this soup isn't going in the oven, stick to regular lasagna noodles for this recipe. They'll soften up as the soup simmers without absorbing too much of the broth. 

Can you use canned crushed tomatoes instead of crushing tomatoes by hand?

Crushing whole canned tomatoes by hand may seem like a fussy step, but there's a good reason for it: A can of whole tomatoes has just the right ratio of tomatoes to tomato juices for the soup. Canned crushed tomatoes would be a bit too thick here, and the liquid from canned diced tomatoes would be a bit too thin. Empty the can of whole tomatoes into a bowl and give them a gentle squeeze to break down—and you've got a genuine Italian dinner!