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Holly Nilsson
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Tag: lasagna noodles
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Lasagna Soup
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This lasagna soup recipe is a delicious soup with all of the flavors of our favorite lasagna recipe.
Zesty Italian sausage is simmered in a rich tomato broth pasta. It’s all topped with a blend of cheeses and fresh herbs.
What is Lasagna Soup?
- This lasagna soup recipe turns our favorite lasagna recipe in slurp-able soup.
- It’s prepared in just one pot – less dishes and less mess.
- This soup is versatile; stir in bell peppers, zucchini, or mushrooms.
- It can reheats and freezes well.
Ingredients for Lasagna Soup
Meat – Italian sausage adds lots of flavor however you can use ground beef or ground turkey. In a pinch, toss in a bag of frozen meatballs.
Broth – The base of this soup is beef broth and tomato sauce (or marinara sauce). A can of diced tomatoes adds a bit of texture and a thicker consistency.
Vegetables – Onion, bell peppers, and spinach add flavor. Stretch the soup even further with kale, sliced mushrooms, or zucchini.
Pasta – I use regular lasagna noodles and break them into bite-sized pieces. Replace it with any medium pasta shape – try penne, rigatoni, rotini, or shells.
Toppings – My favorite topping is ricotta cheese. Top with cheese mixture including parmesan cheese and shredded mozzarella, and garnish with fresh parsley and basil.
How to Make Lasagna Soup
- Brown the meat with onion and garlic in a large soup pot or Dutch oven.
- Add the broth ingredients and simmer per the recipe below.
- Add pasta and simmer until tender. Stir in spinach if using.
- Ladle into bowls and top with ricotta cheese, parmesan cheese, some freshly chopped herbs, and a sprinkle of red pepper flakes.
If you’d prefer, this soup can be cooked in the slow cooker.
What to Serve with Lasagna Soup
Cheesy garlic breadsticks are a must for soaking up the savory broth, and a simple green salad will round out this family favorite! Have it with some homemade croutons on top, or top it with shredded mozzarella cheese. Make some homemade garlic bread for dipping and dinner is served.
Storage and Leftovers
- For planned leftovers: If you are planning leftovers or making this soup in advance, cook the pasta separately and add it to the soup just before serving. You can skip the extra 1 cup of water in the broth.
- Store lasagna soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or the microwave.
- Freeze leftover soup in zippered bags for up to 4 months.
More Pasta Soup Recipes
Did your family love this Lasagna Soup? Be sure to leave a comment and a rating below!
Lasagna Soup
This lasagna soup recipe packs all of the goodness of a classic lasagna into a delicious one-pot dinner!
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Heat the pot over medium-high heat and add the sausage, onion, and garlic. Break it up with a spoon, cooking until no pink remains. Drain any fat.
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Add the crushed tomatoes, diced tomatoes (with juices), beef broth, green pepper, seasonings, and 1 cup of water.
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Bring to a boil, reduce the heat to medium low, and simmer covered for 15 minutes.
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Add the lasagna pieces to the simmering soup and simmer covered for an additional 15 minutes or until the pasta is tender.
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Remove from heat, stir in spinach, and let the soup rest for 5 minutes. Season with additional salt and pepper to taste.
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Spoon into bowls and top as desired.
Parmesan rinds can be purchased at the deli (and you can often buy a container of them for just a couple of dollars). Keep extras in the freezer to add to soups and sauces for flavor and richness.
Optional Toppings: Ricotta cheese (recommended), Mozzarella Cheese, Ricotta Cheese, Parmesan Cheese, fresh basil, and parsley.
Pasta can become mushy in soup if left in the soup for too long. If making ahead of time, cook the soup but don’t add the pasta. Pasta can be added as the soup is reheated.
Italian Sausage adds great flavor, but you can use any ground meat and add a bit more Italian seasoning and salt.
Fresh spinach can be substituted with kale (which will need to cook a bit longer) or frozen spinach.Serving: 1.66cups | Calories: 474 | Carbohydrates: 43g | Protein: 21g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 57mg | Sodium: 1327mg | Potassium: 1167mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1074IU | Vitamin C: 40mg | Calcium: 114mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Lunch, Pasta, Soup
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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