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+ servings

Sausage and Kale Lasagna Soup

Author - Serena Wolf
Prep Time: 15 minutes
Cook Time: 30 minutes
Yields: 4 servings

Ingredients

  • tablespoons extra-virgin olive oil
  • ½ medium yellow onion minced
  • 4 ounces baby Bella or cremini mushrooms halved, then thinly sliced crosswise
  • 3 large garlic cloves minced
  • ½ pound sweet Italian turkey sausage casings removed
  • 1 medium zucchini diced
  • tablespoons tomato paste
  • ¼ cup dry red wine
  • 1 28- ounce can crushed fire roasted tomatoes Yes, you can used regular crushed tomatoes if you can’t find fire roasted.
  • 1 teaspoon dried oregano
  • ½ teaspoon crushed red pepper optional
  • cups low-sodium chicken or vegetable broth
  • 4 ounces no-boil brown rice lasagna noodles or whole grain lasagna noodles of your choice, broken 1”-2” pieces
  • 3 packed cups baby kale roughly chopped

For serving:

  • ½ cup ricotta cheese
  • ½ cup grated/shredded mozzarella cheese I like fresh mozzarella, but you do you.
  • Thinly sliced fresh basil

Instructions

  • Heat the olive oil in a medium Dutch oven or heavy-bottomed soup pot over medium heat. When the oil is hot and shimmering, add the onion, mushrooms, and garlic. Cook for 4-5 minutes until the onions are soft and translucent, and the mushrooms have released most of their liquid.
  • Add the sausage to the pan and cook, breaking the meat up into smaller pieces with a spatula, until no longer pink. (About 4-5 minutes.)
  • Add the zucchini and tomato paste and cook for 1 minute, just to mellow the acidity of the tomato paste. Add the red wine and cook for a minute or so until the liquid has evaporated. (We’re deglazing here, people, so be sure to scrape up any delicious browned bits from the bottom of the pan.)
  • Stir in the crushed tomatoes, oregano, crushed red pepper (if using), and vegetable broth. Bring to a boil, then lower to a simmer and add the lasagna noodles. Cover and cook for 15-20 minutes, stirring occasionally, until the noodles are al dente.
  • Add the kale to the soup. (It will seem like a lot, but it’s going to cook down, I promise.) Cook for 1-2 minutes, just until the kale has wilted. (If your soup is thicker than you'd like, feel free to thin it with a little extra vegetable broth.) Taste and season with salt and pepper if needed.
  • -Ladle the soup into bowls and top each serving with 2 tablespoons ricotta, 2 tablespoons mozzarella (or more if you want to get crazy) and plenty of fresh basil. Serve immediately.