Lasagna is one of my husband’s favorite meals. Of course, I love it, too, but it’s incredibly time-consuming to make. Lasagna Soup, on the other hand, is easy to throw together and just as delicious. In only 35 minutes, you’ll have a perfect comfort food to fill you up without leaving you feeling heavy. And don’t forget to top it with ricotta, shredded mozzarella, and parm to ensure every bit is creamy and cheesy!
Lasagna Soup
Use hot Italian sausage or red pepper flakes to add spice to your soup!
Ingredients
- 1 tbsp olive oil
- 1 pound ground Italian sausage mild or hot
- 1 large yellow onion chopped
- 4 garlic cloves minced
- 1/2 tsp red pepper flakes optional
- 28 oz can of crushed tomatoes
- 6 cups reduced sodium chicken broth
- 1/2 tsp Italian seasoning
- 10 uncooked lasagna noodles broken into pieces
- 2 cups spinach chopped
- 10 oz ricotta cheese
- 1 cup mozzarella cheese shredded
- 1/2 cup parmesan cheese shredded
Instructions
- Heat a large pot or Dutch oven over medium-high heat. Add olive oil, onion, and Italian sausage. Cook, breaking apart until Italian sausage is no longer pink, about 6-7 minutes. Drain excess grease.
- Add garlic, Italian seasoning, and red pepper flakes and sauté for 1 minute.
- Add crushed tomatoes and broth. Bring to a simmer.
- Add the broken-up lasagna noodles and simmer for about 8-10 minutes. Check the directions on your package of noodles and cook until al-dente.
- Add chopped spinach, stirring and allowing to wilt for about 30 seconds.
- Serve and top with ricotta, mozzarella, and parmesan cheese.
Notes
If you want to add more veggies to the soup, try mushrooms, bell peppers, and/or zucchini. Add the veggies with the garlic and sauté for a minute, then cook the rest of the way in the simmering broth.
Feel free to leave out the Italian sausage if want to make it vegetarian.
You should check out some of my other favorite soup recipes:
Let us know what you think of the recipe!
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