Lasagna Soup Recipe
Lasagna soup is everything you love about lasagna minus the time! It's easy, filling, and beyond delicious!!
Servings: 8
Ingredients
- 1 pound Italian Sausage
- 1 tablespoon onion powder
- 1 tablespoon oregano
- 4 teaspoons minced garlic
- 2 teaspoons crushed red pepper
- 2 tablespoons tomato paste
- 28 ounces can diced roasted tomatoes
- 6 cups chicken stock or chicken broth
- ½ cup basil leaves
- salt and pepper to taste
- 16 ounces bowtie pasta
- Extra basil for garnish
Cheese Mixture
- 8 ounces ricotta
- ½ cup grated parmesan cheese
- 1 cup shredded mozzarella as garnish
- ¼ teaspoons salt
- pinch pepper
Instructions
- Brown sausage in olive oil for 6-8 minutes. Add onion powder, garlic, oregano, and red pepper flakes, and cook for 1 minute. Add tomato paste and stir.
- Add diced tomatoes, basil, and chicken stock. Bring to a boil. Reduce heat and simmer for 30 minutes.
- Meanwhile, cook noodles according to package directions.
- In a small bowl, mix all cheese ingredients.
- When noodles are done cooking, strain and add to the soup.
- To serve, add a small dollop of the cheese mix to the bottom of your bowl and slowly add soup. Garnish with mozzarella and basil.
Video
Notes
STORE. Keep leftover lasagna soup with Italian sausage in an airtight container for 3-5 days.
Reheat in the microwave or on the stovetop. Be aware that pasta will continue to absorb the liquid in the soup and may take on a different texture.
FREEZE. Freeze the base of this soup for later. Do not freeze with the cheese mixture or pasta. Freeze the cheese and pasta in their own containers, or prepare them the night before.
Nutrition
Calories: 451kcal | Carbohydrates: 37g | Protein: 28g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 966mg | Potassium: 544mg | Fiber: 2g | Sugar: 7g | Vitamin A: 838IU | Vitamin C: 5mg | Calcium: 294mg | Iron: 3mg