lasagna soup

★★★★★ 4 Reviews
charbsbeach avatar
By Gail Charbonneau
from The Villages, FL

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 @kitchencrew
serves 8
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 1/2 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
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How To Make lasagna soup

  • 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. Stir in mushrooms and garlic, sauté 3 minutes more.
  • 2
    Add 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.
  • 3
    Place 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.
  • 4
    Serve with crusty bread.
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