Lasagna Soup

PREP TIME: 10 MINS | COOK TIME: 30 MINS | TOTAL TIME: 40 MINS | SERVINGS: 6

Lasagna soup is one of my family’s favourite soups. It is very comforting, filling, and hearty. A bowl of this lasagna soup is loaded with Italian sausage, lasagna noodles, and a tasty tomato broth. This is the best soup, and you can throw this together in a breeze!

INGREDIENTS

10 uncooked lasagna noodles broken into smaller pieces

1/2 medium onion chopped

4 cloves garlic minced

1 lb. Italian sausage

1 (28 fluid ounce) can crushed tomatoes

4 c. beef broth

2 dashes of Italian seasoning

1 c. water

1-2 tbsp fresh basil (torn/sliced thin)

Toppings: ricotta, grated parmesan cheese, shredded mozzarella to taste

Salt & pepper to taste

How to make Lasagna Soup

Step 1: To a large soup pot, add the sausage meat and cook over medium-high heat for about 5 minutes until no longer pink, breaking the meat into small pieces as it cooks. Drain the excess fat when done.

Step 2: Add the onion to the pot along with the garlic. Cook for an additional 4 to 5 minutes.

Step 3: To the pot, add the crushed tomatoes, beef broth, water, Italian seasoning, and lasagna noodles. Stir well, then adjust the heat to high. Bring the soup to a boil.

Step 4: Once the soup is boiling, decrease the heat and gently boil the soup. Simmer for about 5 minutes, partially covered until the pasta is tender. Stir a couple of times to make sure the pasta will not stick to the bottom of the pot.

Step 5: Add the basil to the soup and stir to combine. As needed, season the soup with salt and pepper.

Step 6: Serve the soup into separate bowls and top with a dollop of ricotta and mozzarella and Parmesan. Enjoy!

NOTES:

For the toppings, you can use whatever you prefer. They are optional but highly suggested.

Serve the soup right away. You can add more beef broth to the leftovers.

NUTRITION FACTS:

Calories: 496kcal, Carbohydrates: 47g, Protein: 21g, Fat: 25g, Saturated Fat: 9g, Cholesterol: 57mg, Sodium: 1328mg, Potassium: 791mg, Fiber: 4g, Sugar: 7g, Vitamin A: 302IU, Vitamin C: 15mg, Calcium: 89mg, Iron: 4mg

Lasagna Soup

Rebecca PREP TIME: 10 MINS | COOK TIME: 30 MINS | TOTAL TIME: 40 MINS | SERVINGS: 6 Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin Lasagna… General Recipes Lasagna Soup European Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 496 calories 25 fat

Rating: 3.8/5

( 4 voted )

Ingredients

• 10 uncooked lasagna noodles broken into smaller pieces
• 1/2 medium onion chopped
• 4 cloves garlic minced
• 1 lb. Italian sausage
• 1 (28 fluid ounce) can crushed tomatoes
• 4 c. beef broth
• 2 dashes of Italian seasoning
• 1 c. water
• 1-2 tbsp fresh basil (torn/sliced thin)
• Toppings: ricotta, grated parmesan cheese, shredded mozzarella to taste
• Salt & pepper to taste

Instructions

Step 1: To a large soup pot, add the sausage meat and cook over medium-high heat for about 5 minutes until no longer pink, breaking the meat into small pieces as it cooks. Drain the excess fat when done.

Step 2: Add the onion to the pot along with the garlic. Cook for an additional 4 to 5 minutes.

Step 3: To the pot, add the crushed tomatoes, beef broth, water, Italian seasoning, and lasagna noodles. Stir well, then adjust the heat to high. Bring the soup to a boil.

Step 4: Once the soup is boiling, decrease the heat and gently boil the soup. Simmer for about 5 minutes, partially covered until the pasta is tender. Stir a couple of times to make sure the pasta will not stick to the bottom of the pot.

Step 5: Add the basil to the soup and stir to combine. As needed, season the soup with salt and pepper.

Step 6: Serve the soup into separate bowls and top with a dollop of ricotta and mozzarella and Parmesan. Enjoy!

Notes

For the toppings, you can use whatever you prefer. They are optional but highly suggested. Serve the soup right away. You can add more beef broth to the leftovers.