Easy Lasagna Soup Recipe
This dish has all the flavor of lasagna without all the work! Sweet Italian sausage, gooey mozzarella cheese, stewed tomatoes and aromatic spices give this hearty lasagna soup an irresistible flavor that will please the whole family.
Equipment
- 1 large non-stick skillet
- 2 6 quart pots (or one plus one crockpot) one for noodles, one for soup
- 1 cutting board
- 1 sharp knife
- 1 food processor or immersion blender
- 1 vegetable dicer optional
- 1 box grater
Ingredients
- 2 pounds ground mild Italian sausage You can substitute sweet or hot Italian sausage if you prefer
- 1 yellow onion, diced into large cubes
- 2 carrots, peeled then sliced or diced into small pieces
- 4 cloves minced fresh garlic, or 2 tsp. minced garlic in jar
- 32 ounces low sodium chicken broth
- 1 teaspoon dried Italian seasoning
- ½ teaspoon black pepper
- 2 cans (14.5 oz. ea.) stewed tomatoes
- 1 can (15 oz.) tomato sauce
- 6 lasagna noodles, broken into 1-inch pieces
- 2 cups fresh spinach, chopped
- 1 cup cubed, low-moisture/part-skim mozzarella cheese
- ½ cup shredded parmesan cheese
- chopped fresh basil for topping and/or garnish
Instructions
- Brown Italian sausage in a large non-stick skillet over medium heat, breaking it up into small pieces with a wooden spoon or spatula as it cooks. When meat is no longer pink, use a slotted spoon to transfer it to a 6 quart pot, reserving the cooking juices in the skillet.
- Add the diced onion and carrots to the same skillet and cook until softened, 4-5 minutes. Add garlic, cook one minute longer. Add the onion, carrots and garlic with the cooking juices into the pot with the meat.
- Pour in the chicken broth and tomato sauce; mix in the Italian seasoning and pepper.
- Using a food processor or immersion blender, pulse the stewed tomatoes 3-4 times until broken into bite-sized chunks. Add to the meat mixture.
- Bring ingredients in pot to a boil, turn down to low and cover. Simmer, stirring periodically, for 40 minutes.
- Stir in chopped spinach and lasagna noodles. Continue cooking for 20 minutes.
- When ready to serve, place 8-10 pieces of cubed mozzarella in the bottom of a serving bowl. Ladle soup on mozzarella, sprinkle with shredded Parmesan cheese and chopped basil.
- Serve with a side salad and a hot loaf of garlic bread.
Notes
Crock Pot Instructions:
- Follow steps 1-4 above, adding the ingredients to a 6 quart crock pot.
- Set crock pot on low and cover; cook for 4-5 hours.
- 30 minutes before serving, toss in spinach and lasagna noodles.
- Place 8-10 pieces of cubed mozzarella to a serving bowl. Ladle soup over mozzarella, top with freshly grated parmesan and sprinkle with chopped basil.
Nutrition
Serving: 1cupCalories: 489kcalCarbohydrates: 27gProtein: 23gFat: 33gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gCholesterol: 81mgSodium: 1365mgPotassium: 834mgFiber: 3gSugar: 7gVitamin A: 3139IUVitamin C: 17mgCalcium: 213mgIron: 4mg
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