Lazy Lasagna Soup with Italian Sausage

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4.8 from 48 votes

🍜❤️🧀 This easy, 30-minute lasagna soup gives you all the rich flavor of your favorite lasagna minus the work. Hearty and comforting, but not as heavy as lasagna! A family favorite that's perfect for busy weeknights especially when it's chilly outside!

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Servings: 6 servings

Calories: 702 kcal

Course: Soup

Cuisine: Italian

Ingredients

3 tablespoons olive oil
1 pound Italian hot ground sausage de-cased Johnsonville Fresh Italian Hot Sausage Links or mild sausage may be substituted, Johnsonville Fresh brand
2 cups sweet onion peeled and diced small (about 1 large onion, Vidalia or yellow onion
4 garlic peeled and finely minced, cloves
48 ounces chicken broth 6 cups, low-sodium
14.5 ounce diced tomatoes I used petite diced, no-salt-added, with juice; canned
14.5 ounce fire roasted tomatoes with juice; canned
2 tomato paste rounded tablespoons
2 bay leaf or 3 bay leaves
2 teaspoons oregano dried
2 teaspoons basil dried
1 to 2 teaspoons salt or to taste
1 teaspoon black pepper
¼ teaspoon cayenne pepper optional and to taste
8 ounces lasagna noodles (about 10 noodles, broken into bite-sized pieces)
⅓ cup parsley discard stems, finely minced, fresh, Italian flat-leaf leaves
2 cups mozzarella cheese divided, shredded
1 cup Parmesan Cheese divided

Instructions

Cup of Yum

To a large Dutch oven or stockpot, add the olive oil, sausage, onions, and sauté for about 8 minutes over medium-high heat, or until sausage is cooked through and onions are lightly golden browned. Stir and flip intermittently.
Add the garlic and sauté for 1 to 2 minutes. Stir intermittently.
Add the chicken broth, both kinds of tomatoes and juice, tomato paste, bay leaves, oregano, basil, salt, pepper, optional cayenne pepper, noodles, and bring to a boil. Allow mixture to boil gently for about 15 minutes, or until noodles are tender and done. If at any point the overall liquid level looks low or you prefer your soup to have more broth, add 1 to 2 cups of water or additional chicken broth; you’ll adjust the salt and seasoning levels at the end. Stir intermittently.
Add the parsley, stir to combine, and boil 1 minute.
Taste soup and add salt to taste. This will vary based on how salty the sausage, chicken broth, tomatoes, and tomato paste are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, spices, etc.). Remove bay leaves.
Preheat oven to the broiler setting.
Ladle soup into oven-safe bowls and top each bowl with about 1/3 cup mozzarella and 2 tablespoons parmesan. Place bowls on a baking sheet and set under the broiler. Broil for about 1 minute or until cheese is melted and is as lightly golden browned as desired. Keep a very watchful eye so that it doesn’t burn which can happen in seconds. Serve immediately.

Notes

Storage: Ungarnished soup (no cheese added) will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 4 months. Reheat in the microwave for about 30 seconds, or as desired.

Nutrition Information

Serving 1serving Calories 702kcal (35%) Carbohydrates 45g (15%) Protein 37g (74%) Fat 42g (65%) Saturated Fat 16g (80%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 18g (90%) Trans Fat 0.2g (10%) Cholesterol 95mg (32%) Sodium 1651mg (69%) Potassium 771mg (16%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 1133IU (23%) Vitamin C 17mg (19%) Calcium 492mg (49%) Iron 4mg (22%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 702

% Daily Value*

Serving	1serving
Calories	702kcal	35%
Carbohydrates	45g	15%
Protein	37g	74%
Fat	42g	65%
Saturated Fat	16g	80%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	18g	90%
Trans Fat	0.2g	10%
Cholesterol	95mg	32%
Sodium	1651mg	69%
Potassium	771mg	16%
Fiber	4g	16%
Sugar	7g	14%
Vitamin A	1133IU	23%
Vitamin C	17mg	19%
Calcium	492mg	49%
Iron	4mg	22%

* Percent Daily Values are based on a 2,000 calorie diet.