Lasagna Soup Recipe – Rachel Cooks®

Love lasagna but hate making all those layers? You’re going to love it without the pressure lasagna soup recipe. That wins one dinner!

Let’s talk about this lasagna soup for a moment. One of the reasons I like it is because I really don’t like making real lasagna. I was told that there are people who really like to make lasagna?! It seems strange to me. All the layers, all the steps, all the mess and the dirty dishes. It is stressful!

I think it’s type A in me. I can never get this ricotta spread just right and it’s just so messy. The end result is so delicious. So if I can have my lasagna without all the fuss in an easy-to-make lasagna soup, I consider that a win.

I have a few more “lazy lasagna” shortcuts up my sleeve. In the same vein as this soup, my pan lasagna is also a one-pot pasta recipe. Zucchini lasagna boats are gluten-free because the zucchini acts as the noodles. They’re also super cool, and a great way to use up extra zucchini in the summer.

Oh, and if you like creamy vegetable lasagna, be sure to try my one pot vegetarian lasagna soup. It is loaded with lots of vegetables: mushrooms, spinach, carrots, zucchini, summer squash and onions, with a creamy base. So good!

about this recipe

Are you wondering what makes this lasagna soup so much easier than classic lasagna? And perhaps more importantly, is it as good as baked lasagna?

With classic lasagna, you have to cook the meat and then prepare the sauce. Then boil the noodles, prepare the ricotta cheese layer and grate the mozzarella. You end up with a lot of pans and dishes to wash, and you still have to layer everything in a baking pan still. Phew!

Lasagna soup made in one pan, noodles and all. It includes all the familiar elements: Italian sausage, tomatoes, noodles and all cheesy goodness. It’s super tasty and satisfying.

This soup recipe is a little lighter on the waistline than traditional lasagna. With less cheese, less pasta and more vegetables, it’s a better choice if you watch what you eat and I promise you won’t feel like you’re sacrificing anything.

I’ll show you how to make lasagna soup here but as always, refer to the recipe card below for measurements, instructions and nutritional information. Be sure to leave a comment if you try the recipe. I love hearing from readers!

what do you need

• Sweet Italian Sausage: Look for uncooked sausages, in links or in bulk. If the sausage is in links, squeeze it out of the casing before browning. Either pork or turkey sausage is fine, or if you prefer, use ground beef or ground turkey.
• Onions, mushrooms and spinach: This trio provides nutrition and flavor to the soup. If you are not a fan of mushrooms or spinach, you can leave them out.
• garlic: The recipe calls for one clove of garlic but feel free to increase this amount if you really like garlic.
• Diced tomatoes: Look for tomatoes without added salt. It may surprise you how much sodium is added to canned tomatoes. In a popular brand, diced tomatoes with no added salt had 15 mg of sodium per half-cup serving; regular diced tomatoes had 200 mg.
• Tomato paste: The concentrated tomato flavor adds richness and depth to the soup. You will only need 2 tablespoons; Freeze the rest for future meals.
• Beef soup: Like the tomatoes, you’ll want to look for a low-sodium broth. You will need one carton, or about 4 glasses. If you use turkey sausage, you can substitute chicken stock.
• Dried oregano, parsley and basil: Using pantry items like dried herbs simplifies the recipe. If you happen to have or prefer fresh herbs, feel free to substitute them.
• Lasagna noodles: Look for regular lasagna noodles, not the no-boil variety.
• Ricotta, Parmesan and mozzarella cheese: What is lasagna without the cheese? Instead of layering the cheese, it is combined with the addition of cream that is added when serving the soup. Hint: maybe you should make a side dish from the cheese mixture because it’s hard to resist!

How to make lasagna soup

You’ll need a nice big pot or pan to make this soup, and about forty-five minutes. Are you ready?

Brown the sausage: Start by browning the sausage, breaking up any large pieces. Go ahead, add the chopped onion to the pan as well. The onions will soften nicely as the meat browns.

Add the mushrooms: Once the meat is ready, add the sliced ​​mushrooms, stirring occasionally. Cook until most of the liquid is released, about 10 minutes.

Add spinach and garlic: Add the spinach and garlic, cook and stir until the spinach is wilted, just a few minutes.

Add the rest of the ingredients: Stir in the tomato paste, and allow it to coat the meat and vegetables. Add the canned tomatoes, the soup and the spices, and bring everything to a boil.

Break the lasagna noodles into bite-sized pieces. Don’t worry if the pieces aren’t all the same size. They just need to be small enough to capture with a spoon. Add the noodles to the soup and cook for another 10 minutes or so, until the noodles are soft.

If you feel the soup is getting too thick, add a little more soup or water. Dried pasta absorbs a lot of liquid as it cooks. In addition, starch is released from the pasta, which gives the soup a velvety texture.

Prepare a side dish: While the soup is cooking, mix together the three cheeses. Add some dried parsley for a little visual appeal.

When the noodles are soft, the soup is ready to serve! Scoop it into soup bowls and top with a nice spoonful of cheese. A garnish of fresh basil is also really lovely.

Serve the soup with a separate Italian cheese and herb bread or bakery bread with oil for restaurant-style bread dipping. A simple green salad with homemade Italian dressing and homemade crispy croutons goes great with soup too.

Make this recipe your own

• Use ground beef or ground turkey instead of Italian sausage.
• Not a fan of mushrooms? No problem, just leave them out!
• Try whole wheat lasagna noodles to add more fiber.
• Other types of pasta can be substituted for the lasagna noodles, such as penne, parfala, shells, rotini or even macaroni.
• Make it vegetarian. Omit the sausage, use vegetable broth and double the mushrooms and spinach (Note: I did not test this alternative.)

Storage and reheating tips

If you have soup left, refrigerate the soup separately from the cheese mixture. It will keep for a few days. The soup can be frozen for up to 3 months. The cheese mixture must be frozen separately. It tends to separate when thawed so mix well before use. Thaw both the soup and the cheese overnight in the refrigerator before reheating.

To reheat, heat the soup gently in a pot on the stove. Noodles tend to absorb liquid even while cooling, so if necessary, add a little more broth or water. Individual dishes can be heated in the microwave.

More Italian style soups

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Preparation time: 15 subtlety

Cooking time: 30 subtlety

total time: 45 subtlety

6 Dishes

Cooking modePrevent your screen from going dark

Love lasagna but hate making all those layers? You’re going to love this stress-free lasagna soup recipe. That wins one dinner!

Instructions

• In a large pan, heat oil over medium-high heat. Add sausage and onion. Cook, breaking up the sausage, until the onion is translucent and the sausage is mostly cooked, 8 to 10 minutes. Add mushrooms and continue to cook, stirring frequently, until browned.

• Add spinach and garlic. Cook until the spinach is wilted and the garlic is fragrant.

• Stir in tomato paste until combined. add tomatoes, oregano, 1 teaspoon Parsley, basil and broth. Bring to a boil, stir in pasta and reduce to a boil.

• Cook, stirring frequently, for 10 to 12 minutes or until the pasta is al dente. Add more water or broth as needed to get the desired consistency. Taste and season with salt and pepper as desired.

• While the pasta is cooking, mix together the ricotta, parmesan, mozzarella cheese and the rest 1 teaspoon Dried parsley in a small bowl.

• To serve, top individual bowls of soup with a spoonful of cheese mixture immediately before serving. Garnish with basil, if desired.

Remarks

• Whole wheat lasagna noodles can be substituted, if desired.
• To keep sodium content lower, use unsalted beef broth and unsalted canned tomatoes.

Nutritional information

dose: 1.75cups, Calories: 709KKL, Carbohydrates: 47G, protein: 35G, Fat: 43G, Saturated fat: 17G, Polyunsaturated fat: 5G, Unsaturated fat: 18G, Cholesterol: 106mg, sodium: 1283mg, potassium: 1259mg, fiber: 4G, Sugar: 7G, vitamin: 1894IU, Vitamin C: 21mg, calcium: 340mg, iron: 5mg

This site provides approximate nutritional information for convenience and as a courtesy only. Nutritional data is primarily collected from the USDA Food Composition Database, whenever available, or other online calculators.