Pin It A comforting, savory soup inspired by classic lasagne, featuring a rich tomato broth, tender pasta, and a surprising burst of flavor from sweet-tart roasted cranberries. This recipe brings together the cozy essence of lasagne in a bowl format, perfect for chilly evenings or when you crave something unique.
I first made this lasagne soup on a rainy weekend, craving comfort but also a little adventure. The roasted cranberries were a surprising hit, and everyone asked for seconds—it quickly became a cool-weather favorite in my home.
Ingredients
- Roasted Cranberries: 1 cup fresh cranberries, 2 tbsp olive oil, 1 tbsp honey, pinch of salt
- Soup Base: 2 tbsp olive oil, 1 lb (450 g) Italian sausage (mild or spicy), casings removed, 1 medium onion (diced), 3 cloves garlic (minced), 2 tbsp tomato paste, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp red pepper flakes (optional), 1 can (28 oz/800 g) crushed tomatoes, 4 cups (1 L) chicken or vegetable broth, 8 lasagne noodles (broken into bite-sized pieces), salt and black pepper (to taste)
- Cheese Topping: 1 cup ricotta cheese, 1/2 cup shredded mozzarella, 1/4 cup grated Parmesan, fresh basil (for garnish)
Instructions
- Roast Cranberries:
- Preheat oven to 400°F (200°C). Toss cranberries with olive oil, honey, and a pinch of salt on a baking sheet. Roast for 15 minutes until cranberries are soft and slightly caramelized. Set aside.
- Brown Sausage:
- Heat 2 tbsp olive oil in a large pot over medium heat. Add Italian sausage, cook until browned and crumbled, about 5, 7 minutes. Drain excess fat if needed.
- Sauté Vegetables:
- Add onion to pot, sauté until softened, around 5 minutes. Stir in garlic, tomato paste, oregano, basil, and red pepper flakes. Cook 2 minutes until fragrant.
- Add Liquids:
- Pour in crushed tomatoes and broth. Bring mixture to a boil, then reduce to a simmer.
- Simmer Noodles:
- Add broken lasagne noodles. Simmer uncovered for 12, 15 minutes, stirring occasionally, until noodles are al dente.
- Season and Serve:
- Season soup with salt and pepper. Ladle into bowls. Top each serving with ricotta, mozzarella, Parmesan, roasted cranberries, and fresh basil.
Pin It When my family tasted this lasagne soup for the first time, they gathered around the table with excitement. The burst of cranberry flavor made everyone smile, and it’s now one of those recipes that reminds us of cozy nights in together.
Required Tools
Large pot, baking sheet, wooden spoon, ladle, mixing bowls
Allergen Information
Contains dairy (ricotta, mozzarella, Parmesan) and gluten (lasagne noodles), pork if using traditional sausage. Always check labels if concerned about allergens.
Nutritional Information
Per serving: 480 calories, 24 g fat, 44 g carbohydrates, 23 g protein
Pin It Serve this soup hot and garnish with plenty of cheese and roasted cranberries for unbeatable comfort. It’s a new twist on familiar flavors you won’t forget.
Recipe Questions & Answers
- → How do roasted cranberries enhance the dish?
Roasted cranberries add a sweet-tart burst and depth, balancing savory elements and providing unique flavor.
- → Can I use other pasta shapes instead of lasagne noodles?
Yes, substitute with any bite-sized pasta for convenience; adjust simmering time for pasta type.
- → Is this suitable for vegetarians?
It can be made vegetarian by using plant-based sausage or mushrooms and opting for vegetable broth.
- → How can I prevent the soup from getting too thick?
If leftovers thicken, simply stir in extra broth or water before reheating for desired consistency.
- → What cheese works best for the topping?
Ricotta adds creaminess, mozzarella melts beautifully, and Parmesan brings saltiness; use as suggested or customize.