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A cozy, one-pot lasagna soup with all the flavors of classic lasagna — savory sausage, rich tomato broth, tender noodles, and a creamy ricotta-mozzarella topping. Finished with a fragrant basil oil drizzle for an herbaceous twist.
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Course: Main Course, Soup
Cuisine: Italian-American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tsp olive oil
  • 1 to 1½ lb halal hot Italian chicken or beef sausage, crumbled
  • 1 large yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 2 tsp dried oregano
  • ½ tsp kosher salt, plus more to taste
  • ¼ tsp freshly ground black pepper
  • ¼ tsp crushed red pepper flakes (optional)
  • 3 tbsp tomato paste
  • 2 (14.5-ounce) cans diced tomatoes, fire-roasted if available
  • 2 bay leaves
  • 6 cups low-sodium chicken stock
  • 8 oz curly lasagna noodles or short pasta
  • ½ cup fresh basil leaves, thinly sliced
  • 1 cup whole-milk ricotta
  • ½ cup finely grated Parmesan
  • ¼ tsp kosher salt (for ricotta topping)
  • to taste freshly ground black pepper
  • 1½–2 cups shredded mozzarella
  • ½ cup fresh basil leaves, loosely packed (for basil oil)
  • ⅓ cup extra-virgin olive oil (for basil oil)
  • 1 pinch kosher salt (for basil oil)

Equipment

  • Dutch oven or large soup pot For browning and simmering the soup.
  • Separate pot Optional — for boiling pasta separately.
  • blender or stick blender To make the basil oil smooth and vivid.
  • ladle For serving the soup.
  • Wooden or sturdy spoon For stirring and scraping the pot bottom.
  • mixing bowl To mix the ricotta topping.

Method
 

  1. Warm olive oil in a Dutch oven over medium-high heat. Add crumbled halal sausage and cook until browned and cooked through, about 6–8 minutes.
  2. Stir in chopped onion and cook until softened, 4–5 minutes. Add garlic, oregano, salt, pepper, and red pepper flakes. Cook 1–2 minutes until fragrant.
  3. Add tomato paste and cook 1–2 minutes, stirring, until it darkens and coats mixture.
  4. Add diced tomatoes with juice, bay leaves, and chicken stock. Scrape bottom of pot. Bring to a boil, then reduce to simmer.
  5. Simmer soup uncovered for about 15 minutes, stirring occasionally, until slightly thickened.
  6. Meanwhile, cook pasta in a separate pot of salted water until al dente. Drain and toss with olive oil if storing separately.
  7. Mix ricotta, Parmesan, salt, and pepper in a bowl until smooth. Keep mozzarella separate for topping.
  8. Blend basil, olive oil, and salt until vivid green and mostly smooth. Adjust salt to taste.
  9. Remove bay leaves. Stir fresh basil into soup and adjust seasoning with salt and pepper.
  10. To serve, place noodles in a bowl, ladle hot soup over, top with ricotta mixture, mozzarella, and drizzle with basil oil.

Nutrition

Calories: 450kcalCarbohydrates: 36gProtein: 28gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 9gCholesterol: 75mgSodium: 950mgPotassium: 680mgFiber: 3gSugar: 6gVitamin A: 1400IUVitamin C: 12mgCalcium: 280mgIron: 2.6mg

Notes

For a lighter version, use part-skim cheese and lean chicken sausage. Add baby spinach or zucchini at the end for extra vegetables. Store the soup base, pasta, and cheese separately for best texture. Freeze the soup base up to 3 months without the pasta or dairy.

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