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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 228.1
  • Total Fat: 9.4 g
  • Cholesterol: 29.0 mg
  • Sodium: 1,429.0 mg
  • Total Carbs: 24.7 g
  • Dietary Fiber: 3.6 g
  • Protein: 13.7 g

View full nutritional breakdown of Lasagna Soup calories by ingredient
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Lasagna Soup

Submitted by: WENDYDANCER


This is modified from
I used considerably less meat & added the mushrooms & spinach.
This is modified from
I used considerably less meat & added the mushrooms & spinach.

Number of Servings: 8


    For the soup:
    2 tsp olive oil
    1 link (approx 2.5 oz) Italian sausage
    3 C chopped onions
    4 garlic cloves, minced
    2 tsp dried oregano
    1/2 tsp crushed red pepper flakes
    2 T. tomato paste
    2-14 oz cans tomatoes
    1- 8 oz pkg fresh mushrooms chopped coarsely
    1/2-10 oz pkg frozen chopped spinach
    2 bay leaves
    6 C chicken broth
    4 oz mafalda or fusilli pasta
    1/2 c finely chopped fresh basil leaves
    salt & pepper to taste

    For the cheesy yum:
    8 oz ricotta cheese
    1/2 c. grated Parmesan cheese
    salt & pepper


You can add more parmesan on top if you wish but it isn't included in the nutrition info.


Heat olive oil in a large pot over medium heat. Add sausage, breaking up into pieces and brown for about 5 mins. Add onions & cook about 4 mins. Add mushrooms and cook another 2-3 mins. Add garlic, oregano, & red pepper flakes. Cook for 1 min. Add tomato paste & stir well to incorporate. Cook for 3-4 mins or until the tomato paste turns a rusty brown color.

Add diced tomatoes, frozen spinach, bay leaves and chicken stock. Stir to combine. Bring to a boil & then reduce heat & simmer for 30 mins. Right before serving stir in the fresh basil & season with salt & pepper to taste.

While the soup is simmering heat 2 qts of water over high heat in another sauce pot & cook your pasta al dente. I like to keep the pasta seperate so that it doesn't get mushy later.

While the pasta is cooking prepare the cheese yum by combining all 4 ingredients.

To serve place a dollop of the cheese mixture in the bottom of each soup bowl. Top with 1/4 cup of pasta & 1 cup of soup.

Serving Size: Makes 8 servings approx 1 1/4 cup each

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