Description
A comforting and hearty kale lasagna soup that combines the rich flavors of Italian sausage, fresh kale, and lasagna noodles in a savory tomato broth. This easy-to-make, one-pot soup is perfect for a cozy weeknight dinner and offers a delicious twist on traditional lasagna with the added goodness of vegetables and lean turkey sausage.
Ingredients
Scale
Main Ingredients
- 2.5 tbsp olive oil
- 1/2 onion, chopped
- 4 oz mushrooms, thinly sliced
- 4 garlic cloves, freshly minced
- 1/2 lb turkey sausage (preferably Jennie-O sweet Italian)
- 1 zucchini, diced into 1/2-inch pieces
- 2 tbsp tomato paste
- 1/4 cup red wine
- 28 oz crushed tomatoes (Cento crushed San Marzano recommended)
- 1.5 tsp oregano
- 1/2 tsp red pepper flakes
- 4 cups chicken broth
- 4 oz lasagna noodles, broken into 1-inch pieces
- 3 cups kale, chopped
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- Fresh basil leaves, to taste
- 2 tbsp grated Parmesan cheese
Instructions
- Heat Olive Oil: In a large pot, heat 2.5 tablespoons of olive oil over medium heat to prepare for sautéing the vegetables and sausage.
- Sauté Vegetables: Add the chopped onion and thinly sliced mushrooms to the pot and cook until the onion becomes translucent and mushrooms soften, about 4-5 minutes.
- Add Garlic and Sausage: Stir in the freshly minced garlic and turkey sausage, breaking the sausage apart with a spoon as it cooks until browned and cooked through, roughly 5-7 minutes.
- Add Zucchini and Tomato Paste: Mix in the diced zucchini and tomato paste, cooking for an additional 2 minutes to combine flavors.
- Deglaze with Red Wine: Pour in 1/4 cup of red wine to deglaze the pan, stirring up any browned bits from the bottom, and let it reduce for 2-3 minutes.
- Add Tomatoes and Spices: Stir in the crushed tomatoes, oregano, and red pepper flakes; cook for 5 minutes, allowing the tomato flavors to meld.
- Pour in Chicken Broth and Simmer: Add 4 cups of chicken broth and bring the soup to a gentle boil. Reduce heat and simmer for 10 minutes to develop depth of flavor.
- Add Lasagna Noodles: Add the broken lasagna pieces to the pot and cook until tender, about 8-10 minutes, stirring occasionally to prevent sticking.
- Incorporate Kale: Stir in the chopped kale and cook for an additional 5 minutes until the greens are wilted and tender.
- Finish with Cheeses and Basil: Remove the pot from heat and gently fold in the ricotta, shredded mozzarella, fresh basil leaves, and grated Parmesan cheese to create a creamy finish.
- Serve: Ladle the soup into bowls and garnish with extra Parmesan or basil if desired. Serve warm and enjoy your hearty kale lasagna soup.
Notes
- For a spicier kick, increase red pepper flakes according to taste.
- Use fresh San Marzano tomatoes if possible for authentic flavor.
- Breaking the lasagna noodles into small pieces ensures they cook evenly in the soup.
- Freshly minced garlic adds more depth than pre-minced garlic.
- This soup stores well in the fridge for up to 3 days and freezes beautifully.
