This gluten-free Lasagna Soup has all the flavors you love in lasagna in a soup! Spicy hot Italian sausage, sweet Italian sausage slices, Italian herbs, creamy ricotta cheese and frilly lasagna noodles. Easier and quicker to make than the casserole, this soup is a perfect comfort food for winter.
6-8ouncespre-cooked links Sweet Italian Sausage, sliced
1quartLow-Sodium Chicken Stock
1 29-ouncecan Crushed Tomatoes
8dry gluten-free Lasagna Noodles, broken into pieces (approximately 2 cups)
1/3cupHalf and Half
Fresh Basil leaves sliced thinly
In a Dutch oven or stock pot, heat the olive oil over medium-high heat. Add onions and sauté until translucent (3-4 minutes).
Add the garlic, loose hot Italian sausage, oregano and thyme and cook until the sausage is no longer pink (3-5 minutes). Add the slices of sweet Italian sausage and sauté for 1 minute to combine the flavors.
Add the chicken stock, crushed tomatoes and the salt. Bring almost to a boil and lower the heat to allow the soup to simmer with the lid partially on, for 20 minutes.
Stir in the broken lasagna noodles and cook, stirring periodically, until the noodles are soft (10-15 minutes). Stir in the Half and Half and serve immediately with a dollop of ricotta cheese, 1 tablespoon of Parmesan cheese and some slices of basil leaves on top of each serving.
Store leftovers sealed in the refrigerator. Note: the soup may thicken when chilled due to the noodles absorbing some of the soup. Reheating should thin the soup however a bit of water or chicken stock may be added to thin the soup if desired.