Lasagna Soup
User Reviews
5.0
39 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
571 kcal
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Course
Main Course, Soup
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Cuisine
Italian
Lasagna Soup
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Lasagna soup is the perfect Italian pasta staple in the most delicious bowl form. So quick, so easy, and made with simple ingredients that come together in just 30 minutes!
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Ingredients
- 2 tablespoons butter
- ½ yellow onion diced
- 1 tablespoon minced garlic
- 4 cups chicken broth I used low sodium
- 2 ounce can fire roasted crushed tomatoes
- 1 ounce can tomato sauce
- 1 teaspoon Italian blend seasoning OR Herbs de Provence
- 1-2 teaspoons salt to taste
- cracked black pepper to taste
- ¼-½ teaspoon crushed red pepper flakes
- 1 pound ground Italian sausage
- 10 lasagna noodles broken into bite-size pieces
- 1 cup freshly shredded mozzarella cheese
- ½ cup freshly shredded Parmesan cheese
- 1 cup ricotta cheese
- fresh basil for garnish, optional
Instructions
- In a large pot, boil broken lasagna noodles for about 7 minutes until tender. Drain, set aside, and toss with bit of oil (optional) to keep them from sticking together.
- While your noodles are boiling, move on with the soup preparation. In a large stock pot, melt butter over medium high heat. Add onions and garlic and stir for 1-2 minutes until onions are translucent and garlic is fragrant.
- Stir in chicken broth, crushed tomatoes, tomato sauce, salt, pepper, and crushed red pepper flakes. Bring to a boil.
- While soup is coming to a boil, brown the Italian sausage in a skillet over medium-high heat for 5-6 minutes, breaking up with a spoon or spatula as it cooks, until no longer pink. Set aside.
- Once soup comes to a boil, reduce heat to medium and stir in sausage. Simmer for 5-10 minutes.
- Stir in noodles and reduce heat to low. Stir in mozzarella and parmesan cheeses until melted and incorporated into the soup. Taste, add salt and pepper if needed.
- Serve in bowls, each topped with a hearty dollop of ricotta cheese and some fresh basil if desired. Enjoy!
Notes
- About the red pepper flakes: I love the very subtle heat and flavor boost that 1/2 teaspoon crushed red pepper flakes gives to this soup! If you're hesitant you can scale it back to 1/4 teaspoon - I promise this won't make the soup spicy, it just elevates the flavor - trust me! All that being said, you can absolutely make this delicious soup without any red pepper flakes if you don't have them on hand.
- Flavor tip: This recipe is written to be a quick, 30-minute dinner option. If you have the time, in step five you can reduce the heat to a high simmer and cook for 15-20 minutes to meld flavors even more.
- If you have the time, in step five you can reduce the heat to a high simmer and cook for 15-20 minutes to meld flavors even more.
Nutrition Information
Show Details
Calories
571kcal
(29%)
Carbohydrates
39g
(13%)
Protein
31g
(62%)
Fat
32g
(49%)
Saturated Fat
14g
(70%)
Trans Fat
1g
Cholesterol
94mg
(31%)
Sodium
1737mg
(72%)
Potassium
512mg
(15%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
432IU
(9%)
Vitamin C
13mg
(14%)
Calcium
366mg
(37%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 571 kcal
% Daily Value*
| Calories | 571kcal | 29% |
| Carbohydrates | 39g | 13% |
| Protein | 31g | 62% |
| Fat | 32g | 49% |
| Saturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 94mg | 31% |
| Sodium | 1737mg | 72% |
| Potassium | 512mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 432IU | 9% |
| Vitamin C | 13mg | 14% |
| Calcium | 366mg | 37% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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