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5.0 from 537 votes

Lasagna Soup

Everything you love about lasagna – all in one bowl of soup! Loaded with chicken sausage, lasagna noodles, marinara and cheese. It's easy, filling, hearty and perfect for a cold winter night.

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 6 servings
Calories: 292 kcal
Course: Soup
Cuisine: Italian

Ingredients

  • cooking spray
  • 6 tbsp part skim shredded mozzarella cheese*
  • 14 oz sweet Italian chicken sausage (casing removed)
  • 1/2 cup part skim ricotta cheese
  • 1/2 onion (chopped)
  • 3 tbsp grated Parmesan cheese
  • 2 crushed cloves garlic
  • 2 tbsp chopped fresh parsley
  • 4 tbsp chopped fresh parsley (divided)
  • 1/4 cup fresh basil chiffonade
  • 3 cups low-sodium (fat-free chicken broth*)
  • 2 1/2 cups water
  • 2 cups quick marinara sauce
  • 2 bay leaves
  • fresh cracked black pepper
  • 6 oz broken lasagna noodles (whole wheat or gluten free*)

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Add the chopped onion and crushed garlic and cook 2 to 3 minutes.
  5. 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.
  6. Add the chopped onion and crushed garlic and cook 2 to 3 minutes. Press cancel to shut off.
  7. 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.
  8. 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.
  9. Add the parsley, broth, water, marinara sauce, bay leaves and fresh black pepper; cover and cook high pressure 15 minutes.
  10. In a medium bowl combine the ricotta, parmesan, and 2 tbsp parsley and mix.
  11. 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.
  12. In a medium bowl combine the ricotta, parmesan, and 2 tbsp parsley and mix. Set aside.
  13. Add the broken pasta and cook uncovered according to package directions.
  14. 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.
  15. Divide between 6 bowls and top each with 2 tbsp ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top.
  16. Divide between 6 bowls and top each with 2 tbsp ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top.

Notes

  • *check labels for gluten free
  • *check labels for gluten free

Nutrition Information

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%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 292

% 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.