Lasagna Soup
Make the best Lasagna Soup with this easy recipe! This soup is so delicious, whether you make it in one pot on the stove, or in a Crock Pot. It's filled with everything you love about lasagna in the form of a soup. Italian sausage and seasoned tomato sauce make up the base of the soup. Then it's topped off with all your favorite Italian cheeses, including ricotta, mozzarella and parmesan. This soup is comfort food in a bowl and guaranteed to become one of your new favorite recipes!
Ingredients
- 1 tablespoon olive oil
- ½ cup onion diced
- ½ cup red bell pepper diced
- 4 cloves garlic minced
- 1 pound Italian sausage or ground beef, ground
- 5 cups beef broth or chicken broth
- 15 ounce tomato sauce canned
- 15 ounce crushed tomatoes canned
- 4 teaspoons Italian seasoning divided (click link for the recipe)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 8 ounces lasagna noodles broken into 2 inch pieces
- 2 cups spinach fresh leaves
- ½ cup ricotta cheese
- ¼ cup Parmesan Cheese grated
- ½ cup mozzarella cheese shredded
Instructions
- Heat the olive oil in a large pot on the stove over medium-high heat.
- When the oil is hot, add the diced onion and red bell peppers, cook 4-5 minutes, add the minced garlic, cook for an additional minute. Add the Italian sausage and cook through, for 6-8 minutes.
- Drain any grease from the skillet, then add everything from the skillet to a large slow cooker, or Crock Pot.
- Add the beef broth, tomato sauce, crushed tomatoes, 3 teaspoons Italian seasoning, salt and pepper to the slow cooker.
- Cook for 6-8 hours on low, or 3-4 hours on high.
- Thirty minutes before the cooking time ends, add the pieces of lasagna noodles and spinach to the slow cooker. Continue to cook for 30 minutes.
- In a small bowl, combine the ricotta cheese and remaining 1 teaspoon of Italian seasoning.
- Spoon the soup into bowls, top with a dollop of the seasoned ricotta cheese and sprinkle with parmesan and mozzarella cheese. Optionally garnish with fresh chopped basil or parsley.
Notes
To make this recipe on the stove top, follow the steps above for cooking the veggies and Italian sausage in a large pot, or dutch oven.
After draining any grease from the pot, return it to the stovetop over medium-high heat. Add the beef broth, tomato sauce, crushed tomatoes, Italian seasoning, salt and pepper to the pot with the cooked veggies and Italian sausage. Immediately add the broken lasagna noodles and spinach, stir to combine everything and bring the liquid to simmer on the stovetop. Once simmering, cover the pot, reduce the heat to medium-low and cook for 30 minutes.
- After draining any grease from the pot, return it to the stovetop over medium-high heat.
- Add the beef broth, tomato sauce, crushed tomatoes, Italian seasoning, salt and pepper to the pot with the cooked veggies and Italian sausage.
- Immediately add the broken lasagna noodles and spinach, stir to combine everything and bring the liquid to simmer on the stovetop.
- Once simmering, cover the pot, reduce the heat to medium-low and cook for 30 minutes.
- To make spicy lasagna soup, use hot Italian sausage and add 1/2 teaspoon (or more) crushed red pepper flakes with the Italian seasoning.
- This recipe serves 4 people. To double this recipe, simply click on the 2X button above. The ingredient amounts will automatically update.
- You can use ground beef, ground turkey or ground pork, instead of Italian sausage, but it won’t add as much flavor to the soup as the sausage. If using a ground meat, instead of sausage, I recommend adding an extra 1-2 teaspoons Italian seasoning to the soup.
- If you’d like to sneak in some more vegetables, feel free to add diced carrots, celery, or mushrooms to the pot with the onions and bell peppers.
- Store lasagna soup leftovers in an airtight container in the refrigerator for up to 6 days.
- To reheat it on the stove, add the soup to a medium saucepan on the stove over medium-high heat. Stir occasionally, until the soup is bubbling and hot, around 8-10 minutes.
- To reheat in a microwave, place one portion of the soup in a microwave-safe bowl and heat for 2-3 minutes.
- To make this soup vegetarian, replace the Italian sausage with 1 pound fresh diced mushrooms. I like to use crimini, or baby bella mushrooms, but you could also use white button mushrooms or large portobello mushrooms, diced into small pieces. You will also need to replace the beef broth with vegetable broth.
- To make this soup gluten free, replace the traditional lasagna noodles with gluten-free lasagna noodles.
Nutrition Information
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 786
% Daily Value*
| Calories | 786kcal | 39% |
| Carbohydrates | 63g | 21% |
| Protein | 40g | 80% |
| Fat | 43g | 66% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 117mg | 39% |
| Sodium | 3360mg | 140% |
| Potassium | 1406mg | 30% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin A | 2951mg | 59% |
| Vitamin C | 49mg | 54% |
| Calcium | 368mg | 37% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.