Easy Lasagna Soup
This lasagna soup recipe is easy, hearty, homemade, and satisfying. It's filled with Italian sausage, lasagna noodles and a ridiculously flavorful tomato broth. The soup is on the table in just 40 minutes and keeps perfectly for leftovers!
Ingredients
- 2 tsp2 tsp2 tsp Extra Virgin Olive Oil
- 1 lb1 lb1 lb Mild Italian Sausage, or hot, ground
- .75 cup.75 cup.75 cup Onion, sweet, diced
- 1 Tbsp1 Tbsp1 Tbsp Garlic, (about 3 cloves), minced
- 28 oz28 oz28 oz Crushed Tomatoes, (1 28 oz can)
- 8 cups8 cups8 cups Chicken Broth (Low Sodium)
- 1.5 tsp1.5 tsp1.5 tsp Salt
- 1 tsp1 tsp1 tsp Black Pepper, freshly ground
- .5 tsp.5 tsp.5 tsp Dried Parsley
- .5 tsp.5 tsp.5 tsp dried Oregano
- .5 tsp.5 tsp.5 tsp dried Basil
- 13-1513-1513-15 Lasagna Noodles, uncooked, broken into smaller pieces
- 3 Tbsp3 Tbsp3 Tbsp Ricotta
- 2 Tbsp2 Tbsp2 Tbsp Mozzarella Cheese, Shredded
Toppings
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a large pot, like this one, over medium heat, heat the olive oil for 1 minute. Add the ground sausage, onion, and garlic. Sautu00e9 until browned and cooked through, breaking up with a spoon as you gou2014 about 8-10 minutes. Stir in the garlic and let it cook for 1 minute.
- Add the crushed tomatoes, chicken broth, salt, pepper, spices and stir to combine. Increase to high heat and bring to a boil.
- Add the broken lasagna noodles to the pot and cook for 12-15 minutes until the noodles are cooked through, stirring a few times to keep the noodles from sticking together. Add additional salt and pepper to taste.
- To serve, spoon the soup into bowls with a dollop of ricotta and shredded mozzarella cheese, if preferred. Leftovers stay fresh in the refrigerator for 5 days.
Notes
Make Ahead Instructions: This soup stays fresh in the refrigerator for up to 5 days. The soup can also be frozen, once cooled, for up to 3 months. Thaw overnight in the refrigerator and heat on the stove or in the microwave.Chicken Broth: I prefer to use low-sodium chicken broth. If you're using regular, reduce salt slightly and taste at the end. Meat: If you're not a fan of sausage, you can use beef or turkey— I've used each and the recipe is just as delicious!
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About This Recipe
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Coconut Free Egg Free Entrées Meat Nut Free Shellfish Free Soups Sugar FreeThis is our estimate based on online research. | |
Calories: | 831 |
Fat: | 22 g |
Carbohydrates: | 81 g |
Protein: | 63 g |
Cholesterol: | 62 g |
Sodium: | 1476 mg |
Fiber: | 7 g |
Sugars: | 2 g |
Calculated per serving. |
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