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+ servings

Lasagna Soup

This is lasagna made on the stove in one pot, soup style! Lasagna Soup is filled with Italian sausage, tons of veggies, robust flavor, and topped with the dreamiest cheese dollop for a bowl of filling, delicious goodness. Soup’s on!

Recipe from Two Peas & Their Pod

5 from 2 votes

Ingredients
  

  • 1 lb Italian sausage
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 celery rib, chopped
  • 1 red bell pepper, seeds removed and chopped
  • 4 cloves garlic, chopped
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 teaspoon ground oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon crushed red pepper flakes
  • 7 cups chicken broth
  • 28 oz diced tomatoes
  • 24 oz marinara sauce
  • Kosher salt and black pepper, to taste
  • 8 lasagna noodles, broken up into pieces
  • 1 cup ricotta cheese
  • 3/4 cup shredded mozzarella cheese
  • 1/3 cup shredded Parmesan cheese
  • 1/3 cup chopped fresh basil

Instructions
 

  • In a large pot, cook the sausage over medium high heat until browned. Drain grease and transfer the cooked sausage to a plate that has been lined with a paper towel. Set aside.
  • Add the olive oil to the pot and heat over medium high heat. Add the onion, carrot, celery, and red pepper and cook until softened, about 5 minutes, stirring occasionally. Add the garlic and cook for one more minute.
  • Stir in tomato paste, bay leaves, oregano, basil, thyme, and red pepper flakes. Pour in the broth, diced tomatoes, and marinara sauce. Add the cooked sausage back to the pot. Season with salt and pepper, to taste.
  • Bring the soup to a boil and add the broken lasagna noodles. Reduce heat to a medium low and cook until the noodles are tender, about 20 minutes, stirring occasionally to make sure the noodles don’t stick to the bottom of the pot.
  • In a small bowl, combine the ricotta, mozzarella, and Parmesan cheese.
  • When the noodles are done cooking, stir in the fresh basil. Taste and season with additional salt and pepper, if necessary.
  • Ladle the soup into bowls and top each bowl with a dollop of the cheese mixture. Serve warm.

Nutrition

Calories: 485kcal, Carbohydrates: 36g, Protein: 23g, Fat: 26g, Saturated Fat: 10g, Cholesterol: 70mg, Sodium: 1102mg, Potassium: 1016mg, Fiber: 4g, Sugar: 9g, Vitamin A: 2594IU, Vitamin C: 53mg, Calcium: 257mg, Iron: 4mg