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–+ servings
lasagna soup in a white soup bowl with a wedge of parmesan cheese on a cutting board behind it

Simple Lasagna Soup Recipe

This easy soup recipe is the perfect comfort food for winter nights. Similar, but lighter to a pan of lasagna it's easier, faster and lighter.
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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Click on serving size to scale this recipe

Course: Main Course, Soup
Cuisine: American, American Italian, Mediterranean
Keyword: Lasagna Soup with Sausage, quick, spicy
Servings: 4 People
Calories: 510kcal
Author: Anne Lawton

Simple Lasagna Soup Recipe

Equipment

Scale this Recipe 4 People

Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup diced onion
  • 2 cloves garlic chopped
  • 1/2 pound Italian Sausage spicy or mild
  • 2 tablespoons tomato paste
  • 3/4 teaspoon dried oregano
  • 1 1/2 teaspoons dried basil
  • 1 14 ounce can diced tomatoes
  • 2 cups chicken broth low sodium
  • 1 cup water
  • 4 ounces pasta campanelle, mafaldine, or broken lasagna
  • 3/4 cup light cream or whole milk
  • 4 tablespoons Parmesan cheese freshly grated
  • salt and pepper to taste
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Instructions

  • Chop the onion and garlic. Remove the casing from the sausage if using links.
    1/2 cup diced onion, 2 cloves garlic
  • Heat olive oil in a large pot over medium heat. Add the onion and cook until softened. Stir in the garlic and cook until fragrant.
    1 tablespoon olive oil
  • Add the sausage and cook until browned, breaking it up as it cooks. Spoon off excess fat if needed.
    1/2 pound Italian Sausage
  • Stir in the tomato paste and cook for a minute, scraping up any browned bits. Add the spices and stir to coat. Pour in the broth and tomatoes and bring to a gentle simmer.
    2 tablespoons tomato paste, 1 1/2 teaspoons dried basil, 3/4 teaspoon dried oregano
  • Add the pasta and simmer until al dente, or cook separately and add to bowls before serving.
    4 ounces pasta
  • Reduce the heat to low and stir in the cream and red pepper flakes. Season with salt. Ladle into bowls and top with parmesan.
    3/4 cup light cream

Video

Notes

TIPS:
  • Drain the excess fat: If your sausage is fatty, drain excess grease after browning so the soup doesn’t feel heavy.
  • Adjust consistency: For a thicker soup, simmer it uncovered for a few minutes. For a thinner soup, add a splash more of broth or water.
  • Flavor: Add extra flavor by adding a Parmesan rind to the broth while simmering it.
  • Pasta: Use sturdy pasta shapes, no small shells, so the noodles hold up in the broth. If you anticipate leftovers, cook the pata separately and add it to each bowl when you serve it.
How to store leftovers:
Store leftover lasagna soup in the refrigerator for up to 4 days in airtight containers. If you cooked the pasta in the pot with the soup, expect the noodles to absorb liquid as it sits. When you reheat, add a splash of extra chicken broth, water or tomatoes and stir well.
Freeze the soup base without pasta and dairy added for the best texture. Thaw overnight, warm it up, then cook the pasta fresh and stir in the milk or cream at the end.

Nutrition

Serving: 1bowl | Calories: 510kcal | Carbohydrates: 28g | Protein: 16g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 100mg | Sodium: 1023mg | Potassium: 412mg | Fiber: 2g | Sugar: 3g | Vitamin A: 632IU | Vitamin C: 5mg | Calcium: 122mg | Iron: 2mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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