Easy Lasagna Soup

I love soup. Not only is it such an easy meal, it’s just so warm and comforting. And this lasagna soup is a family favorite. This hearty soup has all the flavor of traditional lasagna without any of the work!

This soup comes together in less than 30 minutes! Throw together a quick salad or serve with some garlic bread, and you are set!

Ingredients

1 lb. Italian sausage (*You can use mild, sweet, or hot. Just use what you like, or what you’d ordinarily use to make a regular lasagna!) You could also use ground beef or ground turkey, but I feel like the Italian sausage just adds so much flavor.

2 garlic cloves, minced

(Here is where I’d add a diced onion if I was cooking this for someone other than my husband. He seriously hates onions. If you do not happen to hate onions, go ahead and add one!)

1 28 oz can crushed tomatoes (*I used the “Italian Recipe” crushed tomatoes. It has added basil and oregano. If you can’t find this at your grocery store, regular crushed tomatoes would work.)

1 14.5 oz can petite diced tomatoes

1 32 oz. box chicken stock

1 tsp. dried oregano

1 tsp. dried basil

8 lasagna noodles, broken into pieces (*Tip! Often when I go to make regular lasagna, I find that a bunch of the noodles are broken. Don’t throw them out! Save them to make this soup!)

If you’re going low-carb, this soup would still be really tasty without the noodles!

salt and pepper to taste (*You could also sub out regular salt for garlic salt.)

Ricotta Topping:

1 15 oz. container of ricotta cheese

1/4 cup mozzarella

1/4 cup REAL grated parmesan

1/4 cup “green can” parmesan

*You can definitely add MORE cheese. I usually don’t measure -but did this time to help give everyone an idea of how much to put in. It’s cheese. You can’t go wrong here.

salt and pepper to taste (*You can also add other seasonings like garlic powder, basil, etc. Start with salt and pepper and go from there. Tasting as you go is key!)

To Prepare:

Start by browning your Italian sausage. Once mostly browned, add the garlic. (If you are going to drain your meat, do that before adding the garlic. I don’t drain with this soup – simply to get more flavor. #worthit)

Once the sausage is fully cooked through, add the chicken stock, crushed tomatoes, diced tomatoes, and spices.

Bring to a boil, and add your broken lasagna noodles.

Reduce to medium-low and cook until noodles are done, about 8-10 minutes.

While you are waiting on your noodles to soften, mix up the ricotta topping. Simply combine the ricotta, mozzarella, and parmesan cheeses in a bowl. Taste and season to your liking.

You can either serve your lasagna soup plain, or with a big dollop of the ricotta cheese on the top OR the bottom of the bowl. I like to put mine on top, but my daughter likes to put the ricotta in the bowl first. Either way is delicious!

This recipe serves 6.

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