Easy Lasagna Soup Recipe + Video
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
35 mins
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Servings
8 servings
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Calories
478 kcal
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Course
Main Course, Soup
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Cuisine
Italian
Easy Lasagna Soup Recipe + Video
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This comforting soup tastes like hearty and delicious lasagna casserole, but is easy to make (on the stovetop or in the crockpot!) in only 30 minutes with tender noodles and our secret ingredient for the most cheesy and rich soup.
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Ingredients
- 1 tablespoons olive oil
- 1 pound ground Italian sausage
- 1 cup chopped onion
- 3-4 cloves garlic minced
- 1 tablespoon Italian seasoning
- ¼ - ½ teaspoon crushed red pepper flakes
- 6 cups chicken broth or beef broth
- 28 ounce can crushed tomatoes
- 15 ounce can tomato sauce
- 6 ounces broken lasagna noodles or Mafalda noodles
- 4 ounce cream cheese cut into cubes
- ¼ cups chopped fresh basil
- Toppings –
- 1 ½ cups shredded Mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 cup fresh basil leaves
Instructions
- Set a large 6-8 quart sauce pot over medium heat. Add the olive oil to the pot. Once hot, add the sausage. Use a wooden spoon to break the sausage up into small pieces. Stir and brown the sausage for approximately 5 minutes.
- Once the sausage is mostly browned, stir in the chopped onion, garlic, Italian seasoning, and crushed red pepper. Sauté the onions for 3 to 5 minutes to soften.
- Once the onions are soft, pour in the chicken broth, crushed tomatoes, and tomato sauce. Stir well. Cover the pot and bring to a boil.
- Meanwhile, break the lasagna noodles or Mafalda noodles into small bite-size pieces. Once the broth is boiling, stir in the broken pasta, cream cheese, and fresh basil. Simmer the soup, uncovered, for at least 5-6 minutes until the pasta is al dente and the cream cheese has melted into the soup base. (It's best to turn off the heat before the pasta is fully cooked through, because it's going to sit in the hot soup broth after cooking. You don't want the lasagna noodles to become mushy.) Taste, then salt and pepper if needed.
- To serve, ladle the hot soup into bowls then sprinkle with shredded mozzarella cheese, grated Parmesan cheese, and fresh basil leaves.
Notes
- Let the soup cool completely before transferring to an airtight container. It will keep well for up to 4 days in the fridge.
- To freeze: Once it cools completely, transfer the soup to an airtight and freezer-safe container. Wrap the container in a layer of aluminum foil for extra protection. Store in the freezer for up to 3 months.
Nutrition Information
Show Details
Serving
10oz
Calories
478kcal
(24%)
Carbohydrates
33g
(11%)
Protein
25g
(50%)
Fat
28g
(43%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
3g
Monounsaturated Fat
11g
Trans Fat
0.1g
Cholesterol
79mg
(26%)
Sodium
1802mg
(75%)
Potassium
796mg
(23%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
1045IU
(21%)
Vitamin C
16mg
(18%)
Calcium
319mg
(32%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 478 kcal
% Daily Value*
| Serving | 10oz | |
| Calories | 478kcal | 24% |
| Carbohydrates | 33g | 11% |
| Protein | 25g | 50% |
| Fat | 28g | 43% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 79mg | 26% |
| Sodium | 1802mg | 75% |
| Potassium | 796mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 1045IU | 21% |
| Vitamin C | 16mg | 18% |
| Calcium | 319mg | 32% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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