Save A comforting, savory soup inspired by classic lasagne, featuring rich tomato broth, tender pasta, and a surprising burst of flavor from sweet-tart roasted cranberries.
I first made this soup on a chilly night when I wanted all the comfort of lasagne without the fuss. The roasted cranberries became an instant family favorite for their sweet-tart kick that makes every bowl special.
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 soft and slightly caramelized. Set aside.
- Cook Sausage:
- Heat 2 tbsp olive oil in a large pot over medium heat. Add Italian sausage and cook until browned, breaking apart with a spoon, around 5, 7 minutes. Drain excess fat if needed.
- Flavor The Soup Base:
- Add onion and sauté until softened, around 5 minutes. Stir in garlic, tomato paste, oregano, basil, and red pepper flakes. Cook for 2 minutes until fragrant.
- Add Tomatoes & Broth:
- Pour in crushed tomatoes and broth. Bring to a boil, then reduce heat to a simmer.
- Simmer Pasta:
- Add broken lasagne noodles. Simmer uncovered for 12, 15 minutes, stirring occasionally, until noodles are al dente.
- Season & Assemble:
- Season soup with salt and black pepper to taste. Ladle soup into bowls. Top each serving with ricotta, mozzarella, Parmesan, roasted cranberries, and fresh basil.
Save This soup was a hit at our holiday dinner, with everyone fighting for the last spoonful. The roasted cranberries always spark conversation and fond memories of chilly family gatherings.
Required Tools
Large pot, baking sheet, wooden spoon, ladle, mixing bowls
Allergen Information
Contains dairy (ricotta, mozzarella, Parmesan) and gluten (lasagne noodles). Contains pork (if using sausage). Check ingredient labels if sensitive to allergens.
Nutritional Information
Per serving: 480 calories, 24 g fat, 44 g carbohydrates, 23 g protein.
Save Enjoy this cozy lasagne soup while it's warm, and don't forget a sprinkle of fresh basil for brightness. It truly brings comfort to your table every time.
Kitchen Questions
- → What makes roasted cranberries special in this dish?
Roasting the cranberries caramelizes their natural sugars, enhancing their tartness and adding depth and a unique pop of flavor to the soup.
- → Can vegetarian substitutes be used?
Yes, plant-based sausages or sautéed mushrooms provide a savory base, and vegetable broth can be swapped for chicken broth.
- → How do you keep the noodles from overcooking?
Simmer the noodles just until al dente and serve promptly. If reheating, add extra broth to adjust the consistency as they may absorb liquid.
- → Which cheeses best complement this soup?
Ricotta adds creaminess, mozzarella offers melt, and Parmesan brings sharp, tangy notes. Fresh basil heightens overall aroma and flavor.
- → Can this dish be made ahead?
Yes, prepare soup ahead and store without cheese and cranberry toppings. Reheat and finish with fresh garnishes before serving.
- → What's a good wine pairing?
Choose a light-bodied red wine such as Pinot Noir to complement the soup’s rich tomato base and bright cranberry notes.