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Lasagna Soup has everything you love about lasagna – all in one bowl of soup! Loaded with chicken sausage, lasagna noodles, marinara and cheese. It’s easy, filling, hearty and perfect for a cold winter night.
Lasagna Soup
We love traditional lasagna, lasagna rolls ups, and now, soup! It’s SO darn good and family friendly, my kids love it! The dollop of ricotta on top really makes it. I used chicken sausage which gave it such great flavor. I’ve included stove top, Instant Pot and Slow Cooker directions.
Some of my favorite soups are those that are adapted from classic meals. A few examples of this: Stuffed Pepper Soup, Baked Potato Soup, Chicken Pot Pie Soup, Slow Cooker Chicken Enchilada Soup, and in my cookbook I have a delicious recipe for stuffed cabbage soup.
What I love about turning classic dishes like lasagna into soup is that it’s a great way to enjoy those dishes with less calories. It’s also quicker and easier, and since it’s all made in one pot, easy cleanup up. Now that’s a recipe for dinner success!
Variations and Tips
- To make it vegetarian you can leave the sausage out.
- Swap the sausage for ground turkey or beef.
- You can use any cut of pasta in place of broken lasagna noodles.
- Refrigerate for up to 4 nights. The pasta may soak up some of the liquid, you can adjust by adding more broth.
How To Make Lasagna Soup
More Soup Recipes
- Chicken and Cavatelli Soup
- Roasted Brussels Sprouts and Cauliflower Soup,
- Asian Beef Zoodle Soup
- Turkey Meatball Tortellini Soup
- Three Cheese Mushroom Tortellini Soup
Lasagna Soup
Everything you love about lasagna – all in one bowl of soup! Loaded with chicken sausage, lasagna noodles, marinara and cheese. It's easy, filling, hearty and perfect for a cold winter night.
Yield: 6 servings
Serving Size: 1 1/3 cup
Ingredients
- cooking spray
- 14 oz sweet Italian chicken sausage, casing removed
- 1/2 onion, chopped
- 2 crushed cloves garlic
- 4 tbsp chopped fresh parsley, divided
- 3 cups low-sodium, fat-free chicken broth*
- 2 1/2 cups water
- 2 cups quick marinara sauce
- 2 bay leaves
- fresh cracked black pepper
- 6 oz broken lasagna noodles, whole wheat or gluten free*
For topping:
- 6 tbsp part skim shredded mozzarella cheese*
- 1/2 cup part skim ricotta cheese
- 3 tbsp grated parmesan cheese
- 2 tbsp chopped fresh parsley
- 1/4 cup fresh basil chiffonade
Instructions
Stove Top Directions:
- Heat a large soup pot or Dutch oven over medium heat, spray with oil and add the sausage; cook until browned, breaking it up as it cooks with a wooden spoon about 4 to 5 minutes.
- Add the chopped onion and crushed garlic and cook 2 to 3 minutes.
- Add the parsley, broth, water, marinara sauce, bay leaves and fresh black pepper and bring to a boil; cover, reduce heat and simmer about 30 minutes.
- In a medium bowl combine the ricotta, parmesan, and 2 tbsp parsley and mix.
- Add the broken pasta and cook uncovered according to package directions.
- Divide between 6 bowls and top each with 2 tbsp ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top.
Slow Cooker Directions:
- Heat a large nonstick skillet over medium-high heat, spray with oil and add the sausage; cook until browned, breaking it up as it cooks with a wooden spoon about 3 to 4 minutes. Add the chopped onion and crushed garlic and cook until soft, about 3 to 4 minutes.
- Transfer to the slow cooker and add the parsley, broth, water, marinara sauce, bay leaves and fresh black pepper. Cover and set the slow cooker to low 8 hours or high 4 hours.
- Meanwhile, in a medium bowl combine the ricotta, parmesan, and 2 tablespoons of the parsley and mix well; set aside until the soup is ready.
- About 30 minutes before the soup is ready, remove the bay leaves and add the broken pasta, cover and cook until the pasta is cooked, about 30 minutes. Divide between 6 bowls and top each with 2 tbsp ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top.
Instant Pot Directions:
- Press saute on the Instant Pot and spray with oil. Add the sausage and cook until browned, breaking it up as it cooks with a wooden spoon about 4 to 5 minutes.
- Add the chopped onion and crushed garlic and cook 2 to 3 minutes. Press cancel to shut off.
- Add the parsley, broth, water, marinara sauce, bay leaves and fresh black pepper; cover and cook high pressure 15 minutes.
- In a medium bowl combine the ricotta, parmesan, and 2 tbsp parsley and mix. Set aside.
- Use the natural or the quick release method, then open the pot. Add the broken pasta, cover and cook high pressure 3 minutes. Use the quick release method to open the pot.
- Divide between 6 bowls and top each with 2 tbsp ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top.
Last Step:
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Notes
*check labels for gluten free
Nutrition
Serving: 1 1/3 cup, Calories: 292 kcal, Carbohydrates: 29.5 g, Protein: 22.5 g, Fat: 10 g, Saturated Fat: 9.5 g, Cholesterol: 63.5 mg, Sodium: 747.5 mg, Fiber: 4 g, Sugar: 2.5 g
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