Lasagna Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
55 mins
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Total Time
1 hr 5 mins
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Servings
10 servings
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Calories
403 kcal
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Course
Main Course
Lasagna Soup
Description
Lasagna Soup builds flavor by first browning Italian sausage and then cooking diced onions until soft. Garlic and Italian seasoning are added to enhance the aroma. Tomato paste is cooked until it turns a deep rust color, which deepens the soup’s richness. Diced canned tomatoes and chicken stock create the broth base, which is brought to a boil and then simmered to meld flavors.
Dry mafalda pasta, similar to mini lasagna noodles, is cooked in the simmering soup until just tender to prevent mushiness. The sausage provides a savory protein component balanced by the acidity and complexity from the tomato elements. The texture combines tender pasta with meat and vegetable bits in a thick, tomato-rich liquid.
This soup suits cool-weather meals or anytime a filling option is desired. Variations include using mild, hot, or turkey Italian sausage and different pasta shapes or broken lasagna sheets according to preference.
Ingredients
- 1 ½ pounds Italian sausage
- 1 ½ cups onion diced, or white or yellow onion
- 6 garlic minced, cloves
- 1 tablespoon Italian seasoning dried
- 6 ounce tomato paste canned
- 2-14.5 ounce diced tomatoes undrained, canned
- 6 cups chicken stock
- 8 ounce mafalda pasta or mini lasagna noodles
- salt to taste
- ground black pepper to taste
Instructions
- Heat a large pot over medium heat. A Dutch oven works well.
- Add sausage and cook, breaking into pieces as it browns, about 5 minutes.
- Drain all but 1 tablespoon of grease from the sausage and return sausage to pot.
- Add diced and cook until softened, about 5 minutes.
- Stir in garlic and Italian seasoning. Cook for 1 minute.
- Add tomato paste and stir in.
- Cook for about 3 minutes, or until the tomato paste becomes a deep rust color.
- Add diced tomatoes and chicken stock. Stir to combine.
- Bring to a boil.
- Reduce heat, cover, and simmer for 30 minutes.
- Add dry mafalda pasta and cook until al dente. Don’t overcook or the pasta will get mushy and absorb too much of the soup liquid.
Notes
- Mild or hot Italian sausage both work; turkey sausage is an alternative.
- Reduced-sodium chicken broth allows better control of salt levels in the soup.
- Other shaped pasta or broken lasagna sheets can be substituted; keep an eye on cooking time to avoid mush.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 403kcal | 20% |
| Carbohydrates | 30g | 10% |
| Protein | 18g | 36% |
| Fat | 24g | 37% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 56mg | 19% |
| Sodium | 849mg | 35% |
| Potassium | 617mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 275IU | 6% |
| Vitamin C | 9mg | 10% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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