Lasagna Soup
User Reviews
5
Lasagna Soup
Description
This Lasagna Soup starts by sautéing sweet Italian chicken sausage until browned, along with chopped onion and crushed garlic to develop savory depth. It is then combined with low-sodium chicken broth, water, marinara sauce, and herbs including parsley, basil, and bay leaves. Broken whole wheat or gluten-free lasagna noodles are added to the simmering soup to absorb flavors and provide the pasta element.
The use of three different cheeses—mozzarella, ricotta, and Parmesan—adds varying textures and creamy notes typical of baked lasagna. The broth becomes richly flavored without the heaviness of a traditional casserole, making it a bowl-ready comfort meal. Fresh cracked black pepper enhances aroma, and the bay leaves lend subtle earthiness.
This soup suits those craving lasagna flavors without the longer baking process. It can be prepared on the stovetop, in a slow cooker, or an Instant Pot, with variations in timing depending on the method. Checking labels ensures it fits dietary preferences for gluten-free versions.
Ingredients
- cooking spray
- 6 tbsp mozzarella cheese part skim, shredded
- 14 oz Italian chicken sausage casing removed, sweet
- 1/2 cup ricotta cheese part skim
- 1/2 onion (chopped)
- 3 tbsp Parmesan Cheese grated
- 2 garlic crushed cloves
- 2 tbsp parsley chopped, fresh
- 4 tbsp parsley divided, chopped, fresh
- 1/4 cup basil fresh, chiffonade
- 3 cups low-sodium (fat-free chicken broth*)
- 2 1/2 cups water
- 2 cups marinara sauce quick
- 2 bay leaf
- black pepper fresh cracked
- 6 oz lasagna noodles whole wheat or gluten free, broken
Instructions
- Heat a large soup pot or Dutch oven over medium heat, spray with oil and add the sausage; cook until browned, breaking it up as it cooks with a wooden spoon about 4 to 5 minutes.
- Heat a large nonstick skillet over medium-high heat, spray with oil and add the sausage; cook until browned, breaking it up as it cooks with a wooden spoon about 3 to 4 minutes. Add the chopped onion and crushed garlic and cook until soft, about 3 to 4 minutes.
- Press saute on the Instant Pot and spray with oil. Add the sausage and cook until browned, breaking it up as it cooks with a wooden spoon about 4 to 5 minutes.
- Add the chopped onion and crushed garlic and cook 2 to 3 minutes.
- Transfer to the slow cooker and add the parsley, broth, water, marinara sauce, bay leaves and fresh black pepper. Cover and set the slow cooker to low 8 hours or high 4 hours.
- Add the chopped onion and crushed garlic and cook 2 to 3 minutes. Press cancel to shut off.
- Add the parsley, broth, water, marinara sauce, bay leaves and fresh black pepper and bring to a boil; cover, reduce heat and simmer about 30 minutes.
- Meanwhile, in a medium bowl combine the ricotta, parmesan, and 2 tablespoons of the parsley and mix well; set aside until the soup is ready.
- Add the parsley, broth, water, marinara sauce, bay leaves and fresh black pepper; cover and cook high pressure 15 minutes.
- In a medium bowl combine the ricotta, parmesan, and 2 tbsp parsley and mix.
- About 30 minutes before the soup is ready, remove the bay leaves and add the broken pasta, cover and cook until the pasta is cooked, about 30 minutes. Divide between 6 bowls and top each with 2 tbsp ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top.
- In a medium bowl combine the ricotta, parmesan, and 2 tbsp parsley and mix. Set aside.
- Add the broken pasta and cook uncovered according to package directions.
- Use the natural or the quick release method, then open the pot. Add the broken pasta, cover and cook high pressure 3 minutes. Use the quick release method to open the pot.
- Divide between 6 bowls and top each with 2 tbsp ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top.
- Divide between 6 bowls and top each with 2 tbsp ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top.
Notes
- Check product labels to ensure ingredients like broth and noodles are gluten free if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Serving | 11/3 cup | |
| Calories | 292kcal | 15% |
| Carbohydrates | 29.5g | 10% |
| Protein | 22.5g | 45% |
| Fat | 10g | 15% |
| Saturated Fat | 9.5g | 48% |
| Cholesterol | 63.5mg | 21% |
| Sodium | 747.5mg | 31% |
| Fiber | 4g | 16% |
| Sugar | 2.5g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
