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Lasagna Soup

Lasagna noodles simmered in tomatoes, garlic, and chicken (or vegetable) broth.  You have two choices: Italian sausage for meat lovers or garden vegetables for veggie lovers. Served with a dollop of cheese topping. "This tastes just like lasagna but in a soup".  

Servings 6

Ingredients

  • 1 pound turkey Italian Sausage* see note for Vegetarian Version
  • 1 cup diced onion
  • 2 teaspoons garlic
  • 1 28 ounce can crushed tomato
  • 1 8 ounce can tomato sauce
  • 1 teaspoon Italian seasoning
  • 3 garlic cloves minced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 4 cups low sodium chicken broth or vegetable broth (see note)
  • 6 uncooked lasagna noodles broken into 1 1/2 inch pieces (about 6-8 ounces; see Note)
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup ricotta cheese

Cheese Topping:

  • 8 ounces 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon salt

Instructions

  1. Remove the casings from the Italian sausage.

  2. In a large Dutch oven or soup pot, brown the Italian sausage and onion over medium heat. Add the garlic and cook for about 1 minute. Drain grease

  3. Stir in the crushed tomatoes, tomato sauce, chicken broth, Italian seasoning, garlic powder and onion powder. Bring mixture to a boil. Then d stir in lasagna pieces. Reduce heat to medium-low and cook for about 10 minutes or until noodles are tender. Season with salt and pepper to taste. Add the ricotta cheese.

For the Cheese Topping:

  1.  In a small bowl, mix the ricotta, Parmesan, and salt.

Recipe Notes

Serve with a dollop of the cheese topping.

Any short pasta may be substituted for the lasagna noodles.

*For my vegetarian friends, just omit the Italian sausage, and substitute 1 medium zucchini, 2 carrots and 2 stalks celery. Use vegetable broth instead of chicken broth.