Lasagna Soup


We are in the middle of soup season and this lasagna soup is so delicious. I love lasagna but I honestly think I enjoyed this soup version better than traditional lasagna. This soup is hearty and is sure to warm your stomach and your soul. I think it is perfect weeknight night meal on a cold winter day. I have a family of three and we had pretty leftover for the next day. You want to make sure you cook the noodles to al dente so when you hit the soup up the next day, the noodles aren't too soggy. If you make this soup, make sure to tag me on IG @spilling_the_sweet_tea. I would love to see how the recipe turned out for you.

Ingredients Needed to Make Lasagna Soup


2 tablespoons of olive oil

1 1/2 pound of ground Italian sausage, half mild and half hot

1 large yellow onion, diced

4-5 garlic cloves, minced

4 1/2 cups low-sodium chicken broth

1 14.5 oz can of diced tomatoes (I used fire roasted)

1 28oz can of crushed tomatoes

2 tablespoons of tomato paste

1 3/4 tsp dried basil or 1/4 cup of fresh basil

3/4 tsp dried oregano

1/2 tsp dried thyme

1/4 teaspoon of dried parsley

2 bay leaves

Salt and freshly ground black pepper, to taste

8-9 lasagna noodles, broken into pieces

1 1/4 cups of shredded mozzarella cheese

1/2 cup of shredded white sharp cheddar cheese

1/2 cup of finely shredded parmesan cheese

8 oz of ricotta cheese

Chopped fresh parsley and dried parsley for garnish.

Directions to Make Lasagna Soup

  1. Heat olive oil in a large pot over medium-high heat. Once hot, add sausage into pot, stirring occasionally until browned.

  2. Add chopped yellow onion and saute' until onions begins to soften, about 3 minutes. Add in garlic and saute' for about 30 seconds longer.

  3. Add in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, parsley, thyme, bay leaves and season with salt and pepper to taste.

  4. Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.

  5. Meanwhile, break your lasagna noodles into pieces and add them to salted boiled water until al dente.

  6. In a mixing bowl, using a fork, stir together mozzarella, white sharp cheddar cheese, parmesan and ricotta.

  7. Stir cooked pasta into soup.

  8. Ladle soup into bowls, add some white cheddar cheese or mozzarella cheese and then a dollop of the cheese mixture and sprinkle with chopped parsley to garnish. Enjoy with garlic bread for dipping!



986 views1 comment

Recent Posts

See All