Creamy Lasagna Soup
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prep time
20 mins
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cook time
40 mins
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total time
60 mins
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servings
8
INGREDIENTS
5 slices bacon, diced
1 pound italian sausage, mild or hot
1-2 teaspoons Pompeian Made Easy Sauté Olive Oil
1 yellow onion, diced
2 large carrots, chopped
2 large celery ribs, chopped
8 cloves garlic, minced
1 Tablespoon Italian seasoning
1/2-1 teaspoon red chili flakes
1/2 teaspoon kosher salt*
1 teaspoon granulated sugar, optional
4 cups chicken broth or stock
1 28-ounce can crushed tomatoes with basil
1 8-ounce can tomato sauce
8 lasagna noodles
1 cup half and half or heavy cream
mozzarella cheese, for topping
plain ricotta or pesto ricotta, for topping*
cheesy toast, for topping*
PREPARATION
- In a large dutch oven or pot, add the bacon and sausage. Sauté until brown. Do not drain the grease.
- Add the Pompeian Made Easy Sauté Olive Oil, onion, carrot, and celery. Sauté for 6-8 minutes or until softened. Add more Pompeian Made Easy Sauté Olive Oil if the vegetables look dry.
- Add the garlic, italian seasoning, red chili flakes, salt, and sugar if using. Sauté for 2-3 minutes or until fragarant.
- Stir in the chicken broth, crushed tomatoes, and tomato sauce. Bring to a boil. Using your hands, break 1-2 lasagna noodles into bite-sized at a time over the pot. Repeat with all of the noodles.
- Cover the pot and reduce the heat to medium low. Cook for about 10 minutes or until the lasagna noodles reach desired tenderness. Stir occasionally.
- Once the noodles are cooked, remove the lid and stir in the half and half. Serve with shredded mozzarella cheese, ricotta, and cheesy toast.
INGREDIENT NOTES & SUBSTITUTIONS:
Pesto Ricotta: Stir together 1 heaping cup of ricotta and 3-4 Tablespoons of pesto.
Cheesy Toast: Drizzle a generous amount of olive oil over about 16 slices of baguette. Season with salt, pepper, and granulated garlic. Top with shredded mozzarella. Bake at 400 degrees for 8-10 minutes.
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