Zesty Italian sausage is simmered in a rich tomato broth pasta. It’s all topped with a blend of cheeses and fresh herbs.
What is Lasagna Soup?
This lasagna soup recipe turns our favorite lasagna recipe in slurp-able soup. It’s prepared in just one pot – less dishes and less mess. This soup is versatile; stir in bell peppers, zucchini, or mushrooms. It can reheats and freezes well.
Ingredients for Lasagna Soup
Meat – Italian sausage adds lots of flavor; however, you can use ground beef or ground turkey. In a pinch, toss in a bag of frozen meatballs. Broth – The base of this soup is beef broth and tomato sauce (or marinara sauce). A can of diced tomatoes adds a bit of texture and a thicker consistency. Vegetables – Onion, bell peppers, and spinach add flavor. Stretch the soup even further with kale, sliced mushrooms, or zucchini. Pasta – I use regular lasagna noodles and break them into bite-sized pieces. Replace it with any medium pasta shape – try approximately 6oz of penne, rigatoni, rotini, or shells. Toppings – My favorite topping is ricotta cheese. Top with cheese mixture including parmesan cheese and shredded mozzarella, and garnish with fresh parsley and basil.
How to Make Lasagna Soup
If you’d prefer, this soup can be cooked in the slow cooker.
What to Serve with Lasagna Soup
Cheesy garlic breadsticks are a must for soaking up the savory broth, and a simple green salad will round out this family favorite! Have it with some homemade croutons on top, or top it with shredded mozzarella cheese. Make some homemade garlic bread for dipping and dinner is served.
Storage and Leftovers
For planned leftovers: If you are planning leftovers or making this soup in advance, cook the pasta separately and add it to the soup just before serving. You can skip the extra 1 cup of water in the broth. Store lasagna soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or the microwave. Freeze leftover soup in zippered bags for up to 4 months.
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