Lasagna Soup Recipe
This easy lasagna soup tastes just like lasagna with sausage, pasta sauce, noodles, and three types of cheese.
Servings: 6 servings
Calories: 645kcal
Ingredients
- 1 lb. Italian sausage* hot, sweet, or mild
- 1 medium yellow onion chopped
- 3 Tbsp tomato paste
- 3 garlic cloves minced
- 4 cups beef broth
- 24 oz. jar pasta sauce
- 14.5 oz. can petite diced tomatoes
- 2 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp sugar
- 1/4 tsp ground black pepper
- 8 oz. small curly pasta** mafalda, cavatappi, rotini, etc.
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
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.
Video
Notes
*Look for ground sausage, or remove the casings if you can only find links.
**Instead of using small curly pasta, you could break apart 8 lasagna noodles.
Nutrition
Serving: 1/6th of the recipe | Calories: 645kcal | Carbohydrates: 47g | Protein: 32g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 101mg | Sodium: 2528mg | Potassium: 1096mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1155IU | Vitamin C: 19mg | Calcium: 345mg | Iron: 4mg