why make this recipe
Lasagna Soup is a delightful twist on traditional lasagna. It brings all the comforting flavors of lasagna into a warm, hearty soup. This recipe is simple to make, perfect for family dinners or meal prep. It’s a cozy dish that satisfies your cravings and warms you up on a chilly day.
Table of Contents
Table of Contents
how to make Lasagna Soup
Ingredients:
- 1 pound hot Italian sausage
- ½ large onion (chopped)
- 1½ teaspoons minced garlic
- 2-3 tablespoons salted butter
- 28 ounces petite diced tomatoes (do not drain)
- 24 ounces spaghetti sauce
- 4 cups vegetable broth
- 2 chicken bullion cubes
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1-2 teaspoons dried basil
- 1 teaspoon salt
- 1 teaspoon pepper
- 12 lasagna noodles
- ½ cup heavy cream
- ½ cup cottage cheese
- ½ cup shredded parmesan
- Mozzarella pearls for topping
Directions:
- In a large pot, add the hot Italian sausage, chopped onion, garlic, and butter. Over medium heat, sauté everything until the meat is fully cooked through.
- Add the diced tomatoes, spaghetti sauce, vegetable broth, chicken bullion cubes, oregano, parsley, basil, salt, and pepper to the pot of cooked meat.
- Stir in the heavy cream, cottage cheese, and shredded parmesan. Mix everything well to combine and dissolve the bullion cubes.
- Break the lasagna noodles into bite-sized pieces and add them to the soup pot. Stir everything together.
- Allow the soup to cook on medium-high heat until the pasta is al dente. Once the noodles are done, remove the pot from the stove, serve and top with mozzarella pearls. Enjoy!
how to serve Lasagna Soup
Serve Lasagna Soup hot in bowls, topped with mozzarella pearls for that cheesy goodness. Pair it with a slice of garlic bread or a fresh salad for a complete meal. This dish is perfect for sharing with family and friends, making it ideal for gatherings.
how to store Lasagna Soup
To store Lasagna Soup, let it cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. For longer storage, you can freeze it for up to 3 months. Just remember to let it thaw in the fridge before reheating!
tips to make Lasagna Soup
- Use ground beef or turkey instead of sausage if you prefer a milder flavor.
- Feel free to add vegetables like bell peppers, spinach, or zucchini for added nutrition.
- Adjust the seasonings according to your taste preferences; you can add more herbs for a stronger flavor.
variation
Consider trying a vegetarian version by replacing the sausage with mushrooms or lentils. You can also add other kinds of cheese, such as ricotta or provolone, for a different flavor profile.
FAQs
1. Can I make Lasagna Soup in advance?
Yes, you can prepare it in advance. Just store it in an airtight container in the refrigerator or freeze it for later use.
2. Can I use gluten-free noodles?
Absolutely! You can substitute regular lasagna noodles with gluten-free ones to accommodate dietary needs.
3. How do I thicken the soup if I want it thicker?
If you prefer a thicker soup, you can add a bit more cheese or use less vegetable broth. Another option is to add a cornstarch slurry (cornstarch mixed with water) to the boiling soup.
Lasagna Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
A delightful twist on traditional lasagna, bringing all the comforting flavors into a warm, hearty soup.
Ingredients
- 1 pound hot Italian sausage
- ½ large onion (chopped)
- 1½ teaspoons minced garlic
- 2–3 tablespoons salted butter
- 28 ounces petite diced tomatoes (do not drain)
- 24 ounces spaghetti sauce
- 4 cups vegetable broth
- 2 chicken bullion cubes
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1–2 teaspoons dried basil
- 1 teaspoon salt
- 1 teaspoon pepper
- 12 lasagna noodles
- ½ cup heavy cream
- ½ cup cottage cheese
- ½ cup shredded parmesan
- Mozzarella pearls for topping
Instructions
- In a large pot, add the hot Italian sausage, chopped onion, garlic, and butter. Over medium heat, sauté until the meat is fully cooked through.
- Add the diced tomatoes, spaghetti sauce, vegetable broth, chicken bullion cubes, oregano, parsley, basil, salt, and pepper to the pot of cooked meat.
- Stir in the heavy cream, cottage cheese, and shredded parmesan. Mix everything well to combine and dissolve the bullion cubes.
- Break the lasagna noodles into bite-sized pieces and add them to the soup pot. Stir everything together.
- Allow the soup to cook on medium-high heat until the pasta is al dente. Once the noodles are done, remove the pot from the stove, serve, and top with mozzarella pearls. Enjoy!
Notes
Store in an airtight container for up to 3-4 days in the refrigerator or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 50mg