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All the rich, cheesy, and savory flavors of classic lasagna, but served in a comforting, easy-to-make soup. It's a one-pot wonder perfect for a cozy weeknight dinner, ready in under an hour.
Brown Sausage and Aromatics
Build the Soup Base
Cook the Pasta
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All the rich, cheesy, and savory flavors of classic lasagna, but served in a comforting, easy-to-make soup. It's a one-pot wonder perfect for a cozy weeknight dinner, ready in under an hour.
This italian_american recipe takes 45 minutes to prepare and yields 4 servings. At 903.11 calories per serving with 43.1g of protein, it's a beginner-friendly recipe perfect for dinner or lunch or supper.
Prepare the Cheesy Topping
Serve and Garnish
Omit the Italian sausage. Sauté 8 oz of chopped mushrooms and 1 chopped bell pepper with the onion. Use vegetable broth instead of chicken broth.
Use hot Italian sausage and increase the red pepper flakes to 1 full teaspoon, or add a pinch of cayenne pepper with the other spices.
Substitute the Italian sausage with lean ground turkey or chicken. You may need to add a bit more Italian seasoning to compensate for the flavor.
The Italian sausage and various cheeses provide a substantial amount of protein, which is essential for muscle repair, growth, and overall body function.
Tomatoes are an excellent source of lycopene, a powerful antioxidant linked to a reduced risk of certain chronic diseases and protection against cell damage.
The ricotta, Parmesan, and mozzarella cheeses contribute a good amount of calcium, which is vital for maintaining strong bones and teeth.
A typical 1.5 cup serving of this Lasagna Soup contains approximately 550-650 calories, depending on the type of sausage and cheese used.
Lasagna Soup is a hearty and comforting meal. While it can be high in sodium and saturated fat from the sausage and cheese, it also provides significant protein and lycopene from the tomatoes. To make it healthier, you can use lean ground turkey, low-fat cheese, and add extra vegetables like spinach or zucchini.
Yes, you can make the soup base ahead of time. However, for the best texture, it's recommended to cook the noodles just before serving or store them separately to prevent them from becoming mushy.
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over medium-low heat until warmed through. The noodles will absorb more liquid upon sitting, so you may need to add a splash of broth when reheating.
It's best to freeze the soup base without the noodles, as pasta can become very soft and break down upon thawing and reheating. Freeze the base for up to 3 months. When ready to eat, thaw it, bring it to a simmer, and cook fresh noodles in it.
If you don't have lasagna noodles, you can substitute them with other short, sturdy pasta shapes like mafalda, campanelle, rotini, or penne. Adjust the cooking time according to the package directions.