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Spring weather is interesting. It’s like a roller coaster of temperatures. I thought for sure that we wouldn’t have to turn the heat on again this season but we had to last night. It got SO cold and we just couldn’t hold out anymore. It sucks because I was ready for sunshine and warm weather.
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However, it’s supposed to be in the 90’s starting on Thursday. Maybe this past week was winter’s last breath? Holding itself out for as long as it could!
Given the drop in the temps, I felt that soup was very appropriate to warm ourselves up. This lasagna soup is basically the ultimate warm yourself up soup!
Jason called this “Italian chili” but I like to just call it lasagna soup. I love the broken lasagna noodles throughout the soup and you could honestly use ricotta cheese instead of the mozzarella on top if you really wanted to be a little more authentic to lasagna.
If you’re craving lasagna and not wanting all the layering work, this lasagna soup is a great alternative!
But if you’re up for some serious lasagna making, I’ve got spicy meaty lasagna or an ultimate skillet lasagna. Either one you choose, you’ll be happy with a full belly :)
Lasagna Soup
Equipment
Ingredients
- 1 pound (454 g) hot Italian sausage, casings removed
- 1 onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 32 ounce (907 ml) container of low sodium chicken broth
- 15 ounce (425 g) can of petite diced tomatoes, most of the liquid drained
- 2 cups (490 g) tomato sauce
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon salt
- 8 (6-7) lasagna noodles broken into pieces
- ½ cup (50 g) freshly grated Parmesan cheese
- Shredded mozzarella cheese
- Ricotta cheese
- Toasted crostini or bread slices, for serving
Instructions
- In a large pot, add some olive oil and cook the sausage, onion, garlic, and bell peppers over medium high heat. Cook until the sausage is crumbled and browned.
- Add the chicken broth, tomato sauce, diced tomatoes, salt, and crushed red peppers.
- Bring to a boil then reduce the heat and simmer, stirring occasionally for about 20 minutes.
- Add the noodles and Parmesan cheese and simmer, stirring occasionally, until the soup thickens and the noodles are tender, about 10-12 minutes.
- Serve with toasted crostini or bread slices, if using, and top soup with a heaping amount of shredded mozzarella and a dollop of ricotta cheese.
I made this the other day and it was a hit! Two of my favorite things…easy and delicious. The heat from the spicy sausage and red pepper flakes was perfect. I had the leftovers for lunch the next day and it was just as good if not better. Definitely going into the rotation!
Thanks for the feedback, Ellen! I love your addition of red pepper flakes and spicy sausage!
This soup would be great here in the mountains!
Such a fun soup!! Love!
I want a large bowl of this tasty soup!
Yum! I want a bowl of this soup!
I just made this and it turned out great! I love the little amount of heat that the sausage and the red pepper flakes give it and I can already see how delicious it’s going to be for lunch tomorrow once all the flavors meld together. You know a soup is good if I’m willing to eat it when it’s 90 degrees outside like it is right now where I live :)
So glad you made this Jocelyn! They make wonderful leftovers! xo