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Lasagna Soup

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Note: This post first appeared on September 24, 2011. The photography got updated! Enjoy!

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.

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 :)

Print
lasagna soup
Prep Time
15 mins
Cook Time
1 hrs
Total Time
1 hrs 15 mins
 

The perfect soup when you're craving pasta and soup! It's great for a chilly day!

Servings: 8
Ingredients
  • 1 pound hot Italian sausage, casings removed
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 3 cloves of garlic, minced
  • 1: 32 oz container of low sodium chicken broth
  • 1: 15 oz can of petite diced tomatoes, most of the liquid drained
  • 2 cups tomato sauce
  • 1/4 tsp crushed red pepper flakes
  • 1/2 tsp salt
  • 6-7 lasagna noodles broken into pieces
  • 1/2 cup of fresh grated Parmesan cheese
  • Shredded mozzarella cheese
  • Toasted crostini or bread slices, optional
Instructions
  1. 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.
  2. Add the chicken broth, tomato sauce, diced tomatoes, salt, and crushed red peppers.
  3. Bring to a boil then reduce the heat and simmer, stirring occasionally for about 20 minutes.
  4. Add the noodles and Parmesan cheese and simmer, stirring occasionally, until the soup thickens and the noodles are tender, about 10-12 minutes.
  5. If your soup is not as thick as you'd like, you can always add some cornstarch to it (remember to mix the cornstarch with water, don't just put cornstarch in the soup).
  6. Serve with toasted crostini or bread slices, if using, and top soup with a heaping amount of shredded mozzarella.
Recipe Notes

Source: Deen Bros

 

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Posted on April 26, 2017

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  1. Jocelyn
    09/11/2013 at 5:06 pm

    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 :)

    • 09/12/2013 at 10:06 am

      So glad you made this Jocelyn! They make wonderful leftovers! xo

  2. Kevin @ Closet Cooking
    04/26/2017 at 10:51 am

    Yum! I want a bowl of this soup!

  3. Sommer @aspicyperspective
    04/26/2017 at 11:04 am

    I want a large bowl of this tasty soup!

  4. Jenny Flake
    04/27/2017 at 12:29 am

    Such a fun soup!! Love!

  5. Marla Meridith
    04/27/2017 at 2:34 pm

    This soup would be great here in the mountains!

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