Homemade Lasagna Soup
User Reviews
5
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Prep Time
5 mins
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Cook Time
45 mins
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Total Time
50 mins
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Servings
12 servings
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Calories
551 kcal
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Course
Main Course
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Cuisine
American
Homemade Lasagna Soup
Description
Homemade Lasagna Soup features ground Italian sausage browned with diced onions and garlic to build a savory base. The addition of beef broth, tomato sauce, and diced tomatoes forms a rich, flavorful broth enhanced by Italian seasoning, black pepper, and bay leaves. Broken pieces of lasagna pasta cook directly in the simmering soup until tender but still firm, imparting the essence of traditional lasagna in a soup format. The finishing touch is a topping made from ricotta, mozzarella, and Parmesan cheeses combined with Italian seasoning, which adds creaminess and depth.
The soup balances hearty meat and tangy tomato flavors with the soft pasta and cheesy topping, offering a comforting texture contrast and classic Italian taste. It can be served as a warm meal for lunch or dinner and provides the convenience of a one-pot dish delivering lasagna’s signature elements without assembling layers.
If the pasta absorbs too much liquid during cooking, adding extra beef broth helps maintain the desired consistency. While lasagna pasta is traditional, similar bite-size pasta shapes like bow tie or penne can be substituted to suit availability or preference, showing this recipe’s flexibility in preparation.
Ingredients
- 2 pounds Italian sausage ground
- 1 medium white onion diced
- 5 teaspoons garlic about 5 cloves, minced
- 4 cups beef broth
- 1 (15 ounce can) tomato sauce
- 2 (15 ounce cans) diced tomatoes
- 1 tablespoon Italian seasoning
- 1 teaspoon black pepper
- 2 bay leaf
- 1/2 pound lasagna pasta broken into pieces (about 2 cups)
Cheese Topping
- 16 ounces ricotta cheese
- 1 cup mozzarella cheese shredded
- 1 cup Parmesan Cheese grated
- 1 tablespoon Italian seasoning
Instructions
- Heat a large pot over medium-high heat. Add 2 pounds ground Italian sausage and cook, breaking it into small pieces, until browned, about 8–10 minutes. Drain excess grease, then return the pot to medium-high heat.
- Add the diced onion and cook until softened and translucent, about 5–7 minutes. Stir in 5 teaspoons minced garlic and cook for 1–2 minutes, until fragrant.
- Stir in 4 cups beef broth, 1 (15 ounce can) tomato sauce, and 2 (15 ounce cans) diced tomatoes. Add 1 tablespoon Italian seasoning, 1 teaspoon black pepper, and 2 bay leaves. Stir to combine. Increase the heat to high and bring the mixture to a simmer.
- Once simmering, reduce the heat to medium-low and let the soup simmer gently for 15–20 minutes, stirring occasionally.
- Break 1/2 pound lasagna pasta into bite-size pieces, 1 to 2 inches in size. Stir them into the soup and cook for an additional 12–15 minutes, or until the noodles are tender but still slightly firm to the bite (al dente). Remove the pot from the heat and discard the bay leaves.
Cheese Topping
- While the noodles cook, prepare the cheese topping. In a medium bowl, combine 16 ounces ricotta cheese, 1 cup shredded mozzarella cheese, 1 cup grated Parmesan cheeseand 1 tablespoon Italian seasoning. Mix until well combined.
- To serve, ladle the soup into bowls and top each serving with a generous spoonful of the cheese mixture. Serve immediately and enjoy!
Notes
- If the broth becomes too thick from the pasta absorbing liquid, add extra beef broth to adjust the consistency while simmering.
- Lasagna pasta can be replaced with bow tie, penne, or other small pasta shapes based on availability or preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 551 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 551kcal | 28% |
| Carbohydrates | 34g | 11% |
| Protein | 26g | 52% |
| Fat | 34g | 52% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 91mg | 30% |
| Sodium | 1090mg | 45% |
| Potassium | 416mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 320IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 244mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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