Lasagna Soup Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
6 servings
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Calories
645 kcal
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Course
Main Course, Soup, Dinner
Lasagna Soup Recipe
Description
To make Lasagna Soup, Italian sausage and chopped onion are cooked until browned and softened. Tomato paste and garlic are added and cooked briefly before combining with beef broth, jarred pasta sauce, canned diced tomatoes, and Italian seasonings to create a flavorful broth. Small curly pasta is immersed in this mixture and cooked until tender.
The soup captures the rich taste of lasagna by incorporating a mixture of ricotta, shredded mozzarella, and grated Parmesan cheeses. This cheese blend is served atop the soup, adding creaminess and a melty texture similar to lasagna’s cheese layers. The balance of savory meat, garlic, tomato sauce, and seasonings infuses the broth with a complex, comforting flavor.
This recipe simplifies traditional layered lasagna by turning it into a single-pot meal suitable for cooler days or casual dinners. It can be served with crusty bread and is a filling option for those who enjoy Italian flavors without the lengthy preparation usually required.
Ingredients
- 1 lb. Italian sausage hot, sweet, or mild
- 1 medium yellow onion chopped
- 3 Tbsp tomato paste
- 3 garlic minced, cloves
- 4 cups beef broth
- 24 oz. pasta sauce jarred
- 14.5 oz. diced tomato petite, canned
- 2 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp sugar
- 1/4 tsp black pepper ground
- 8 oz. small curly pasta mafalda, cavatappi, rotini, etc.
- 1 cup ricotta cheese
- 1 cup mozzarella cheese shredded
- 1/2 cup Parmesan Cheese grated
Instructions
- Place a large soup pot over medium-high heat. Add the sausage and onion. Break the sausage apart. Cook about 6 minutes, until the sausage is browned and onion is translucent. Drain off any excess fat.
- Add the tomato paste and garlic. Cook one minute, stirring often.
- Add the beef broth, pasta sauce, petite diced tomatoes, Italian seasoning, salt, sugar, and pepper. Stir well. Bring the liquid to a simmer.
- Add the pasta. Cook, stirring occasionally, for 12-15 minutes, until the pasta is tender.
- As the soup cooks, add the ricotta, mozzarella, and parmesan to a mixing bowl. Stir until well combined.
- Serve each bowl of soup topped with a dollop of the mixed cheese.
Notes
- If using sausage links, remove the casing to crumble the meat for even cooking.
- Small curly pasta is preferred but breaking lasagna noodles into bite-sized pieces is a suitable substitute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 645 kcal
% Daily Value*
| Serving | 1/6th of the recipe | |
| Calories | 645kcal | 32% |
| Carbohydrates | 47g | 16% |
| Protein | 32g | 64% |
| Fat | 37g | 57% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 101mg | 34% |
| Sodium | 2528mg | 105% |
| Potassium | 1096mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 1155IU | 23% |
| Vitamin C | 19mg | 21% |
| Calcium | 345mg | 35% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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