Lasagna Soup

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 387.6
  • Total Fat: 20.3 g
  • Cholesterol: 50.4 mg
  • Sodium: 1,371.2 mg
  • Total Carbs: 32.9 g
  • Dietary Fiber: 4.8 g
  • Protein: 19.8 g

View full nutritional breakdown of Lasagna Soup calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 8


    for the soup:
    2 tsp. olive oil
    .5 lbs. Italian sausage
    1 c. chopped onions
    1 cup chopped zucchini
    1 cup chopped carrot
    4 garlic cloves, minced
    2 tsp. dried oregano
    1/2 tsp. crushed red pepper flakes
    2 T. tomato paste
    1 28-oz. can fire roasted diced tomatoes
    2 bay leaves
    6 c. chicken stock
    8 oz. mafalda or fusilli pasta
    1/2 c. finely chopped fresh basil leaves
    salt and freshly ground black pepper, to taste

    for the cheesy yum:
    8 oz. ricotta
    1/2 c. grated Parmesan cheese
    1/4 tsp. salt
    pinch of freshly ground pepper

    mozzarella cheese to sprinkle-optional


Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions, carrots, and zucchini and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy. Stir in basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Serving Size: Makes 8-10 servings (nutritional info based on 10)

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.