This Pesto Lasagna Soup is a warm hug in a bowl! You get all the flavors of classic lasagna, but in a simple, slurp-worthy soup form. Yum!
What I love is how the pesto adds a fresh twist that makes this soup extra special. Pair it with some crusty bread, and you have a cozy dinner ready in no time!
Key Ingredients & Substitutions
Ground Italian Sausage: This ingredient gives the soup its hearty flavor. You can use mild or spicy sausage, depending on your taste. For a lighter option, try ground turkey or chicken, or even plant-based sausage for a vegetarian dish.
Lasagna Noodles: Traditional lasagna noodles work well, but you can use any pasta you have on hand. Broken spaghetti or fusilli are great substitutes and will still provide that comforting texture.
Basil Pesto: Store-bought pesto makes life easy, but homemade is delightful if you have the time. If you’re out of basil, you can use sun-dried tomato pesto or even a spinach pesto!
Cheeses: Ricotta, mozzarella, and Parmesan offer great flavors. If you’re lactose intolerant, opt for dairy-free cheese alternatives. For extra creaminess, add cream cheese instead of ricotta.
How Can I Make Sure My Soup is Packed with Flavor?
To make the most flavorful Pesto Lasagna Soup, focus on the sautéing step. Start by cooking onions on medium heat until they’re soft. This develops a sweet base for the soup. Then, cook garlic until fragrant but avoid burning it, as it can become bitter.
- Cook the sausage fully to brown it. This brings out its flavor.
- When adding your broth and tomatoes, let everything simmer. This is key for letting the herbs and spices infuse into the soup.
Finally, don’t skip on adding the basil pesto at the end! Stirring it in just before serving ensures that the fresh flavors pop, making your soup truly delicious!
How to Make Pesto Lasagna Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 pound ground Italian sausage (mild or spicy)
- 4 cups chicken broth
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 6 lasagna noodles, broken into large pieces
- 1 medium zucchini, thinly sliced
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- 1/3 cup basil pesto (store-bought or homemade)
- Fresh basil leaves, for garnish
- Crusty bread or garlic bread, for serving (optional)
How Much Time Will You Need?
This delightful soup takes about 15 minutes to prep and around 30 minutes to cook, allowing you to enjoy a hearty meal in about 45 minutes. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Sautéing the Aromatics:
Start by heating the olive oil in a large pot over medium heat. Add the finely chopped onion and sauté it until it becomes translucent, which will take about 4-5 minutes. Then, stir in the minced garlic and cook for an additional minute, making sure to stir frequently to prevent it from burning.
2. Cooking the Sausage:
Next, add the ground Italian sausage to the pot. Use a spoon to break it up as it cooks. Allow it to brown completely, which should take around 7-8 minutes. Once browned, you’re ready for the next step!
3. Adding the Broth and Tomatoes:
Now, pour in the chicken broth and the entire can of crushed tomatoes. Stir everything together, then season the mixture with dried basil, dried oregano, salt, and pepper. Bring the pot to a boil, then reduce the heat and let it simmer for about 10 minutes. This step lets all those flavors blend together beautifully.
4. Cooking the Pasta:
Once your soup is simmering, add the broken lasagna noodles. Let them cook for approximately 8-10 minutes, or until they’re al dente. Make sure to stir occasionally to keep the noodles from sticking together.
5. Adding the Zucchini:
Stir in the thinly sliced zucchini and cook for an additional 3-4 minutes. You want the zucchini to be tender but still a little crisp for the perfect texture contrast in each bite.
6. Final Touches:
Remove the pot from heat and stir in the basil pesto, grated Parmesan cheese, and half of the shredded mozzarella cheese. Mix well until everything is melted and nicely incorporated.
7. Serving the Soup:
To serve, ladle the soup into bowls and top each bowl with dollops of ricotta cheese. Sprinkle the remaining mozzarella cheese and additional Parmesan cheese on top. Finish with fresh basil leaves and a sprinkle of freshly ground black pepper.
8. Enjoy Your Meal:
Serve the soup hot, accompanied by some crusty or garlic bread for dipping. Enjoy the wonderful flavors of this Pesto Lasagna Soup with family or friends!
This soup is not only rich in flavor but also adds a unique twist to the classic lasagna experience. Enjoy!
Can I Use Ground Turkey or Chicken Instead of Sausage?
Absolutely! Ground turkey or chicken can be a lighter, healthier alternative to Italian sausage. Just season it well with Italian spices to make sure it retains a delicious flavor.
How Do I Store Leftover Pesto Lasagna Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stovetop over low heat, adding a splash of broth if it thickens up too much.
Can I Make This Soup Vegetarian?
Yes! To make the Pesto Lasagna Soup vegetarian, simply omit the sausage and replace the chicken broth with vegetable broth. You can add more veggies like bell peppers or mushrooms for extra substance.
What Can I Substitute for Ricotta Cheese?
If you’re out of ricotta, you can use cottage cheese, cream cheese, or even a dairy-free alternative. Each will bring a different flavor and texture but will still work great in this recipe!