lasagna soup

Name: Lasagna Soup
Prep time: 15 min
Cook time: 25 min
Yield: 8
Cuisine: Italian
Ingredients: 1 pound(s) mild or hot Italian sausage; 1 cup(s) onions, diced; 1 cup(s) carrots, diced; 8 ounce(s) fresh mushrooms, sliced; 2 clove(s) garlic, minced; 1 can(s) diced tomatoes with basil and oregano (14.5 ounces); 4 cup(s) chicken broth, low-fat, low-sodium; 1 can(s) tomato sauce (15 ounces); 1/2 teaspoon(s) dried Italian seasoning; 1 1/2 cup(s) mini farfalle or mini penne pasta (barilla); 2 cup(s) fresh spinach; 2 cup(s) grated Asiago, provolone or mozzarella cheese; 1/2 cup(s) freshly grated Parmesean cheese; - fresh basil, optional

(4 RATINGS)

2.20K Pinches 12 Photos

Gail Charbonneau

The Villages, FL

Updated on Jun 2, 2023

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

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A bowl of Lasagna Soup with a garlic knot.

Blue Ribbon Recipe

Italian sausage in this lasagna soup recipe provides heartiness and is the base for the layers of flavor. Onions and garlic marry in flavor and are a nice contrast to sweet carrots. There is just the right amount of pasta, so it feels like a soup but gives a lasagna feel. Layering the cheeses also gives the feel of lasagna. We garnished this hearty and flavorful lasagna soup with fresh basil and served it with garlic knots. A comforting meal!

— The Test Kitchen

prep time 15 Min

cook time 25 Min

method Stove Top

yield 8 serving(s)

Ingredients

1 pound mild or hot Italian sausage
1 cup onions, diced
1 cup carrots, diced
8 ounces fresh mushrooms, sliced
2 cloves garlic, minced
1 can diced tomatoes with basil and oregano (14.5 ounces)
4 cups chicken broth, low-fat, low-sodium
1 can tomato sauce (15 ounces)
1/2 teaspoon dried Italian seasoning
1 1/2 cups mini farfalle or mini penne pasta (barilla)
2 cups fresh spinach
2 cups grated Asiago, provolone or mozzarella cheese
1/2 cup freshly grated Parmesean cheese
- fresh basil, optional

How To Make lasagna soup

Step 1

To 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 carrots; sauté 3 minutes.

Step 2

Stir in mushrooms and garlic; sauté 3 minutes more.
Step 3

Add the chicken broth.
Step 4

Add diced tomatoes, tomato sauce, and Italian seasoning. Bring to a boil.
Step 5

Add pasta and simmer until cooked through, about 10 minutes or according to package directions.
Step 6

Stir in spinach and cook until wilted.
Step 7

Place 1/4 cup of Asiago, provolone, or mozzarella cheese in each bowl.
Step 8

Pour soup on top. Garnish with Parmesan cheese and fresh basil, if desired. Serve with crusty bread.
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