Lasagna Soup
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
40 mins
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Servings
6
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Calories
656 kcal
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Cuisine
Italian-American Fussion
Lasagna Soup
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Craving your favorite saucy, cheesy pasta dish without all the fuss? This lasagna soup is a comforting one-pot dish with zesty sausage, tender noodles, hearty sauce, and the creamy, cheesy topping you love.
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Ingredients
- 2 tablespoons olive oil
- 1/2 sweet onion finely diced (about 1 cup)
- 1 tablespoon minced garlic
- 1 pound sweet Italian sausage casings removed
- 1 tablespoon minced oregano (or 2 tsp dried oregano)
- 1 tablespoon Minced basil (or 2 tsp dried basil)
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
- 1 teaspoon crushed red pepper flakes (optional)
- 24 ounces marinara sauce
- 4 cups unsalted chicken stock
- 8 ounces lasagna noodles broken into small pieces
- 1/2 cup shredded mozzarella
- 1/4 cup grated parmesan
- salt and pepper to taste
garnishes
- 8 ounces burrata
- 1 1/2 teaspoons crushed red pepper flakes (optional)
- 18 fresh, small basil leaves
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Instructions
- Place pot over medium heat and add oil. Once oil is hot, add onion and sauté for 3 to 4 minutes. Add garlic and sauté for 1 minute.
- Add Italian sausage and break into bite sized pieces. Brown on all sides for 2 to 3 minutes.
- Add oregano, basil, garlic powder, smoked paprika, pepper flakes, salt, and pepper and stir together.
- Add marinara sauce and stock and stir together. Raise heat to medium-high and bring mixture to a boil.
- Add broken lasagna sheet pieces and boil for 1 minute. Lower heat to medium(mixture should be at a low boil, almost simmer) and cook for about 15 minutes or until noodles are soft.
- Gently stir in mozzarella and Parmesan until fully incorporated and soup is creamy. Season with salt and pepper as needed.
- Distribute soup into serving bowls. Break burrata into chunks and place a piece atop each soup.
- Sprinkle each soup with pepper flakes and finish with basil leave. Serve.
Notes
- Freezing, Thawing, and Reheating Lasagna Soup
- For the best results, make the soup as directed, but stop before adding the noodles or cheese and let it cool. Then, store it in an airtight container or freezer-safe bag for up to 3 months in the freezer.
- To thaw, remove the soup from the freezer the night before and let it thaw in the refrigerator overnight.
- When you're ready to reheat it, add the soup to a large pot on the stove and heat over medium. If the soup seems too thick, add a little chicken broth to thin it to your liking. Continue cooking at step 5, adding the uncooked bite-sized lasagna noodles, cooking, then stirring in the cheese.
- Tips for the BEST Lasagna Soup
- To minimize the "greasiness" of this soup, you can use ground beef that is lower in fat or drain any of the excess fat rendered from the ground beef as it cooks, before adding the stock.
- While it takes a little more time, we recommend making sure the lasagna noodles are all broken into true bite-sized pieces. This makes it much easier to scoop the noodles up with your spoon!
- If you've seen the viral ricotta-parm garnish for lasagna but want something a bit quicker, burrata is the perfect substitute. It's creamy and decadent, melting perfectly into the hot soup.
- While dried oregano and basil will add plenty of flavor to this soup, we recommend using fresh herbs if you can. They add a bright, fresh finish to this recipe, an excellent complement to the rich, savory tomato base.
Nutrition Information
Show Details
Calories
656kcal
(33%)
Carbohydrates
42g
(14%)
Protein
31g
(62%)
Fat
43g
(66%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
4g
Monounsaturated Fat
16g
Cholesterol
95mg
(32%)
Sodium
1870mg
(78%)
Potassium
859mg
(25%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
1526IU
(31%)
Vitamin C
12mg
(13%)
Calcium
357mg
(36%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 656 kcal
% Daily Value*
| Calories | 656kcal | 33% |
| Carbohydrates | 42g | 14% |
| Protein | 31g | 62% |
| Fat | 43g | 66% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 16g | 80% |
| Cholesterol | 95mg | 32% |
| Sodium | 1870mg | 78% |
| Potassium | 859mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1526IU | 31% |
| Vitamin C | 12mg | 13% |
| Calcium | 357mg | 36% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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