Lasagna Soup
Lasagna Soup has all the flavors of classic lasagna in a cozy bowl! Made with Italian sausage, tomato sauce, and topped with ricotta, mozzarella, and parmesan, this easy recipe can be cooked on the stove or in a Crock Pot for the ultimate comfort food meal.
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Ingredients
- 1 tablespoon olive oil
- ½ cup onions, diced
- ½ cup red bell pepper, diced
- 4 cloves garlic, minced
- 1 pound ground Italian sausage, or ground beef
- 5 cups beef broth, or chicken broth
- 15 ounce can tomato sauce
- 15 ounce can crushed tomatoes
- 4 teaspoons Italian seasoning, divided (click link for the recipe)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 8 ounces lasagna noodles, broken into 2 inch pieces
- 2 cups fresh spinach leaves
- ½ cup ricotta cheese
- ¼ cup parmesan cheese, grated
- ½ cup mozzarella cheese, shredded
Instructions
- Heat the olive oil in a large pot on the stove over medium-high heat.
- When the oil is hot, add the diced onion and red bell peppers, cook 4-5 minutes, add the minced garlic, cook for an additional minute. Add the Italian sausage and cook through, for 6-8 minutes.
- Drain any grease from the skillet, then add everything from the skillet to a large slow cooker, or Crock Pot.
- Add the beef broth, tomato sauce, crushed tomatoes, 3 teaspoons Italian seasoning, salt and pepper to the slow cooker.
- Cook for 6-8 hours on low, or 3-4 hours on high.
- Thirty minutes before the cooking time ends, add the pieces of lasagna noodles and spinach to the slow cooker. Continue to cook for 30 minutes.
- In a small bowl, combine the ricotta cheese and remaining 1 teaspoon of Italian seasoning.
- Spoon the soup into bowls, top with a dollop of the seasoned ricotta cheese and sprinkle with parmesan and mozzarella cheese. Optionally garnish with chopped fresh basil or parsley.
Notes
- To make this recipe on the stove top, follow the steps above for cooking the veggies and Italian sausage in a large pot, or dutch oven.
- After draining any grease from the pot, return it to the stovetop over medium-high heat.
- Add the beef broth, tomato sauce, crushed tomatoes, Italian seasoning, salt and pepper to the pot with the cooked veggies and Italian sausage.
- Immediately add the broken lasagna noodles and spinach, stir to combine everything and bring the liquid to simmer on the stovetop.
- Once simmering, cover the pot, reduce the heat to medium-low and cook for 30 minutes.
- To make spicy lasagna soup, use hot Italian sausage and add 1/2 teaspoon (or more) crushed red pepper flakes with the Italian seasoning.
- To make creamy lasagna soup, stir in 1/2 cup heavy cream at the end of the cooking time, before serving.
- This recipe serves 4 people. To double this recipe, simply click on the 2X button above. The ingredient amounts will automatically update.
- You can use ground beef, ground turkey or ground pork, instead of Italian sausage, but it won’t add as much flavor to the soup as the sausage. If using a ground meat, instead of sausage, I recommend adding an extra 1-2 teaspoons Italian seasoning to the soup.
- If you’d like to sneak in some more vegetables, feel free to add diced carrots, celery, or mushrooms to the pot with the onions and bell peppers.
- To make this soup vegetarian, replace the Italian sausage with 1 pound fresh diced mushrooms. I like to use crimini, or baby bella mushrooms, but you could also use white button mushrooms or large portobello mushrooms, diced into small pieces. You will also need to replace the beef broth with vegetable broth.
- To make this soup gluten free, replace the traditional lasagna noodles with gluten-free lasagna noodles.
Nutrition Facts
Calories 786kcal (39%)Carbohydrates 63g (21%)Protein 40g (80%)Fat 43g (66%)Saturated Fat 16g (80%)Polyunsaturated Fat 1gMonounsaturated Fat 6gCholesterol 117mg (39%)Sodium 3360mg (140%)Potassium 1406mg (40%)Fiber 7g (28%)Sugar 11g (12%)Vitamin A 2951mg (59%)Vitamin C 49mg (59%)Calcium 368mg (37%)Iron 6mg (33%)
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