Easy Lasagna Soup (Edit recipe)

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!

10 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This 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.

by Christina

View original recipe

Serves: 6

Ingredients

2 tsp Extra Virgin Olive Oil
1 lb Mild Italian Sausage, or hot, ground
.75 cup Onion, sweet, diced
1 Tbsp Garlic, (about 3 cloves), minced
28 oz Crushed Tomatoes, (1 28 oz can)
8 cups Chicken Broth (Low Sodium)
1.5 tsp Salt
1 tsp Black Pepper, freshly ground
.5 tsp Dried Parsley
.5 tsp dried Oregano
.5 tsp dried Basil
13-15 Lasagna Noodles, uncooked, broken into smaller pieces

Toppings

3 Tbsp Ricotta
2 Tbsp Mozzarella Cheese, Shredded

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Process

Cook Mode

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!