Lasagna Soup

Gail Charbonneau


This is a meal in itself, doesn't need salad.

Blue Ribbon Recipe

The seasoning in this soup is perfect. The fresh veggies, tomatoes and Italian sausage are very flavorful. Layering the cheeses really makes this delicious. We used mozzarella on the bottom. Add crusty bread and you have a comforting dinner! The Test Kitchen


★★★★★ 4 votes

15 Min
25 Min
Stove Top


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1 lb
mild or hot Italian sausage
1 c
onions, diced
1 c
carrots, diced
8 oz
fresh mushrooms, sliced
2 clove
garlic, minced
1 can(s)
diced tomatoes with basil and oregano, 14 1/2 ounces
4 c
chicken broth, low fat, low sodium
1 can(s)
tomato sauce, 15 ounces
1/2 tsp
dried Italian seasoning
1 1/2 c
mini farfalle or mini penne pasta (barilla)
2 c
fresh spinach
2 c
grated Asiago, provolone or mozzarella cheese
1/2 c
freshly grated Parmesean cheese
fresh basil, optional

How to Make Lasagna Soup


  • 1To prepare the sausage you can remove it from the casings and break it up or slice it. Brown the sausage in a large dutch oven over medium high heat. Add the onions and sauté 3 minutes. Stir in mushrooms and garlic, sauté 3 minutes more.
  • 2Add the chicken broth, diced tomatoes, tomato sauce and Italian seasoning, bring to a boil, add pasta and simmer until cooked through, about 10 minutes or according to package directions. Stir in spinach and cook until wilted.
  • 3Place 1/4 cup of Asiago, provolone or mozzarella cheese in each bowl, pour soup on top. Garnish with Parmesan cheese and fresh basil, if desired.
  • 4Serve with crusty bread.

Printable Recipe Card

About Lasagna Soup

Course/Dish: Other Soups
Main Ingredient: Pork
Regional Style: Italian
Collections: Soup's On!, Winter Recipes

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