Best Ever Lasagna Soup

why make this recipe

Lasagna soup is a comforting dish that brings all the great flavors of traditional lasagna into a warm, hearty soup. It’s perfect for chilly evenings or when you want a meal that’s both delicious and easy to prepare. This recipe offers the familiar tastes of lasagna but in a simpler form that’s great for families or gatherings. Plus, it’s super easy to customize to your liking!

how to make Best Ever Lasagna Soup

Ingredients:

• 2 tbsp Butter (salted or unsalted)
• 1 tbsp Olive Oil
• 1 tbsp Balsamic Vinegar
• 1/2 cup Portobello Mushrooms (chopped)
• 1 Yellow Onion (chopped)
• 1/2 lb Ground Sausage
• 1/2 lb Ground Turkey or Beef (lean)
• 2 Garlic Cloves (minced)
• 1 15 oz Can Tomato Sauce
• 1 15 oz Can Diced Tomatoes
• 3 1/2 cups Chicken Broth
• 6 Lasagna Sheets (broken into pieces)
• 1/2 cup Parmesan Cheese
• 1/2 cup Ricotta Cheese
• 1 tsp Salt
• 1/2 tsp Oregano
• 1 1/2 tsp Basil
• 1/4 tsp Black Pepper
• 1 tsp Parsley
• 1 tsp Garlic Powder
• 2 tsp Brown Sugar

Directions:

1. In a large dutch oven or saucepan over medium-low heat, melt the butter and olive oil.
2. Add the chopped mushrooms and onions. Drizzle balsamic vinegar over the vegetables and cook until they are soft.
3. Next, add the ground sausage and the ground turkey or beef. Cook until the meat is browned.
4. Stir in the minced garlic and cook until fragrant.
5. Then, mix in the diced tomatoes, tomato sauce, chicken broth, and Italian seasoning blend. Bring the mixture to a low simmer.
6. Add the broken lasagna noodles and cook until they are tender. Stir in the parmesan cheese.
7. When everything is done, serve the lasagna soup with a dollop of ricotta cheese and freshly grated parmesan cheese. Enjoy!

Slow Cooker Instructions:
You can also make this soup in a slow cooker. Brown the meat and sauté the vegetables first, then add all the ingredients (except the lasagna noodles and cheeses) into the slow cooker. Cook on low for 6-8 hours. Add the noodles and cheeses during the last 30 minutes of cooking.

how to serve Best Ever Lasagna Soup

Serve this delicious soup hot in bowls. Top each serving with a dollop of ricotta cheese and a sprinkle of fresh parmesan cheese for added flavor. You can also serve it with crusty bread or garlic bread on the side for a complete meal.

how to store Best Ever Lasagna Soup

To store leftover lasagna soup, let it cool to room temperature and then transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. If you want to keep it longer, freeze the soup in portions for up to 3 months. Reheat on the stove or in the microwave before serving.

tips to make Best Ever Lasagna Soup

• Feel free to customize the vegetables. Spinach or bell peppers would be great additions!
• Use store-bought or homemade broth for a richer flavor.
• If you want a spicy kick, add red pepper flakes.
• For a vegetarian option, substitute the meat with lentils or chickpeas and add extra vegetables.

variation

You can change up the cheese in this soup by using different types, like mozzarella or a blend of Italian cheeses. Also, consider adding different herbs or spices to match your taste.

FAQs

Can I make this soup ahead of time?
Yes, this soup can be made ahead of time and stored in the fridge or freezer. Just remember to add the noodles shortly before serving.

Can I use other types of meat?
Absolutely! Feel free to use any ground meat you like, such as chicken or pork.

Is this recipe gluten-free?
You can make it gluten-free by using gluten-free lasagna sheets and checking that your broth and other ingredients are also gluten-free.

Lasagna Soup

A comforting soup that combines all the great flavors of lasagna into a hearty bowl, perfect for chilly evenings and customizable to your taste.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Italian

Calories: 320

Ingredients Method Notes

Ingredients

  

For the Soup Base

• 2 tbsp Butter (salted or unsalted)
• 1 tbsp Olive Oil
• 1 tbsp Balsamic Vinegar
• 1/2 cup Portobello Mushrooms (chopped)
• 1 unit Yellow Onion (chopped)
• 1/2 lb Ground Sausage
• 1/2 lb Ground Turkey or Beef (lean)
• 2 cloves Garlic (minced)
• 1 15 oz can Tomato Sauce
• 1 15 oz can Diced Tomatoes
• 3 1/2 cups Chicken Broth
• 6 sheets Lasagna Sheets (broken into pieces)
• 1/2 cup Parmesan Cheese
• 1/2 cup Ricotta Cheese
• 1 tsp Salt
• 1/2 tsp Oregano
• 1 1/2 tsp Basil
• 1/4 tsp Black Pepper
• 1 tsp Parsley
• 1 tsp Garlic Powder
• 2 tsp Brown Sugar

Method

 

Cooking the Soup

1. In a large dutch oven or saucepan over medium-low heat, melt the butter and olive oil.
2. Add the chopped mushrooms and onions. Drizzle balsamic vinegar over the vegetables and cook until they are soft.
3. Next, add the ground sausage and the ground turkey or beef. Cook until the meat is browned.
4. Stir in the minced garlic and cook until fragrant.
5. Then, mix in the diced tomatoes, tomato sauce, chicken broth, and Italian seasoning blend. Bring the mixture to a low simmer.
6. Add the broken lasagna noodles and cook until they are tender. Stir in the parmesan cheese.
7. When everything is done, serve the lasagna soup with a dollop of ricotta cheese and freshly grated parmesan cheese.

Slow Cooker Instructions

1. Brown the meat and sauté the vegetables first, then add all the ingredients (except the lasagna noodles and cheeses) into the slow cooker.
2. Cook on low for 6-8 hours.
3. Add the noodles and cheeses during the last 30 minutes of cooking.

Notes

Customize with additional vegetables like spinach or bell peppers. For a vegetarian option, substitute meat with lentils or chickpeas.