Lasagna Soup

Pam Stewart


When I made this I used Campanelle Pasta but any thick pasta would be fine.

Italian Turkey Sausage will work fine.


★★★★★ 1 vote

15 Min
15 Min


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  • 16 oz
    hot italian sausage
  • 2 c
    diced onions
  • 1 c
    diced carrots
  • 5
    garlic cloves minced
  • 1/2 tsp
    dried basil
  • 1/2 tsp
    dried oregano
  • 1/4 tsp
    red pepper flakes
  • ·
    salt to taste
  • ·
    pepper to taste
  • 4 c
    chicken broth
  • 14 1/2 oz
    can fire roasted crushed tomatoes
  • 10 oz
    tomato sauce
  • 1 c
    dry pasta
  • 2 c
    chopped fresh spinach
  • 4 oz
    diced provolone cheese
  • 1 oz
    fresh grated parmesan cheese
  • 1 Tbsp
    plus 1 teaspoon sliced fresh basil

How to Make Lasagna Soup


  1. In a dutch oven over medium-high, add sausage and cook until browned- crumble sausage as you go. Add the onions and carrots- cook for 3 minutes. Mix in the garlic, basil, oregano, red pepper flakes, salt and pepper- cook 1 minute. Pour in the broth, crushed tomatoes and tomato sauce, bring to a boil and add the pasta. Simmer soup until the pasta has cooked. Mix in the spinach and cook until wilted- about 1 to 2 minutes. Remove from the heat.
  2. To serve- place 1 ounce of diced provolone in the bottom of 4 bowls. Evenly divide the soup between the 4 bowls. Sprinkle each serving with parmesan and basil.

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About Lasagna Soup

Course/Dish: Other Soups
Other Tag: Quick & Easy

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