Real Recipes From Real Home Cooks ®

lasagna soup

(4 ratings)
Blue Ribbon Recipe by
Gail Charbonneau
The Villages, FL

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

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 @kitchencrew
(4 ratings)
yield 8 serving(s)
prep time 15 Min
cook time 25 Min
method Stove Top

Ingredients For lasagna soup

  • 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
    diced tomatoes with basil and oregano (14.5 ounces)
  • 4 c
    chicken broth, low-fat, low-sodium
  • 1 can
    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

  • Onions and carrots added to browned sausage.
    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.
  • Stirring in mushrooms and garlic.
    Stir in mushrooms and garlic; sauté 3 minutes more.
  • Adding chicken broth.
    Add the chicken broth.
  • Adding tomato sauce, diced tomatoes, and seasonings.
    Add diced tomatoes, tomato sauce, and Italian seasoning. Bring to a boil.
  • Adding pasta to the pot.
    Add pasta and simmer until cooked through, about 10 minutes or according to package directions.
  • Stirring in spinach.
    Stir in spinach and cook until wilted.
  • Cheese in the bottom of a serving bowl.
    Place 1/4 cup of Asiago, provolone, or mozzarella cheese in each bowl.
  • Lasagna Soup poured into a bowl and garnished with Parmesan cheese.
    Pour soup on top. Garnish with Parmesan cheese and fresh basil, if desired. Serve with crusty bread.