Lasagna Soup Recipe

No Photo

Have you made this?

 Share your own photo!

Lasagna Soup

Sue Kenitzer


This is the best. Someone I work with gave me this recipe, but it came from a cook book called 300 Sensational Soups. It is so good. I added the parsley because that is what I always put in my lasagna.

★★★★★ 1 vote
45 Min
45 Min


2 tsp
olive oil
1 1/2 lb
italian sausage, mild or hot
3 c
chopped onions
garlic cloves, minced
2 tsp
dried oregano
1/2 tsp
crushed red pepper
2 Tbsp
tomato paste
1 can(s)
28 oz can fire roasted diced tomatoes
bay leaves
6 c
chicken stock
8 oz
mafalda or fusilli pasta
1/2 c
finely chopped fresh basil leaves
salt and freshly ground pepper to taste


8 oz
ricotta cheese
1/2 c
grated parmesan cheese
1/4 tsp
of freshly ground pepper
1 tsp
dry parsley


1 1/2 c
shredded mozzarella cheese


1Heat olive oil in a large pot over medium heat.
2Add sausage and brown for about 7 minutes breaking up into small pieces. Add onions and cook until softened, about 7 minutes. Add garlic, oregano, and red pepper flakes. Cook for 2 minutes. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes until tomato paste turns rusty brown color.
3Add diced tomatos, bay leaves, and chicken stock. Stir. Bring to a boil. Reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. *Do not overcook or simmer for too long after this step. The pasta will get mushy and absorb all the soup broth. You may even want to cook the pasta separately and add to each individual bowls before ladling the soup in. This would help with left overs also. Right before serving, stir in the basil and salt and pepper.
4While the pasta is cooking, prepare the cheesy yum. In a small bowl, siir together the yum ingredients.
5To serve, place a dollop of cheesy yum in the bottom of a soup bowl. Add a large spoon full of pasta and ladle the hot soup on top.
6Sprinkle with mozzarella cheese and serve

About this Recipe

Course/Dish: Other Soups