Lasagna Soup

5 from 4 votes

Lasagna Soup is the ultimate cozy meal, bringing all the comfort of classic lasagna into one pot. It’s loaded with a rich tomato broth, hearty sausage, tender lasagna noodles, and a medley of veggies. And of course, it’s finished off with plenty of melty cheese on top!

Prep Time40

Cook Time30

Total Time1 10

Course: Dinner, Soup

Cuisine: American, Italian

Keyword: Lasagna Soup, Lasagna Soup recipe, the very best lasagna soup

Servings: servings

Author: Chelsea Lords

Cost: $8.97

Equipment

2 Large pot

Ingredients

10 uncooked lasagna sheets broken into small pieces
2 tablespoons olive oil divided
3 cups mirepoix or use 1 cup finely diced of each: onion, celery, carrots
Salt and pepper
1 pound ground Italian sausage see note 1
1 tablespoon minced garlic
1 teaspoon Italian seasoning
1 teaspoon fennel seed crushed, see note 2
1 bay leaf optional
1 (6-ounce) can tomato paste
1/3 cup flour
6 cups chicken stock or broth
2 cups heavy cream
3 cups baby spinach coarsely chopped
Mascarpone cheese or ricotta, for topping, see note 3
Fresh basil leaves thinly sliced, optional

US - Metric

Instructions

Heat 1 tablespoon oil in a large pot over medium-high heat. Add mirepoix, season with salt and pepper (I use 1 teaspoon salt and 1/2 teaspoon pepper), and cook for about 4 minutes until beginning to soften. Push veggies to the side and add sausage. Sear, then crumble and cook until deeply browned and nicely caramelized. Drain excess grease if needed.
Add garlic, Italian seasoning, fennel, and tomato paste. Cook, stirring constantly, 3–5 minutes until fragrant and the paste darkens slightly.
Sprinkle flour over sausage and veggies. Cook, stirring constantly, for 1 minute. Gradually add chicken stock while stirring, scraping the bottom of the pot. Add bay leaf, bring to a boil, then reduce heat and simmer uncovered for 15 minutes, stirring occasionally and scraping the bottom of the pot.
In a separate large pot, bring 12 cups of water to a boil. Add 1 tablespoon salt and cook broken lasagna pieces as per package instructions. Drain, rinse under cold water for 30 seconds, and toss with remaining 1 tablespoon olive oil. Set aside.
Stir in cream and bring the soup to a low simmer until it slightly thickens. Add spinach and cook for 1–2 minutes until wilted.
Add some cooked pasta to each bowl, ladle the soup on top, and stir together. Top with mascarpone cheese, grated Parmesan, and fresh basil. Enjoy!

Video

Notes

Note 1: Use mild or spicy sausage depending on preference. The more marbled and colorful the sausage, the more flavor it will contribute to this soup. If using sausage in casings, remove the casings before cooking.

Note 2: Crush fennel seeds using a spice grinder, mortar and pestle, or in a bag with a rolling pin.

Note 3: I like a scoop of mascarpone cheese best, but ricotta works as a substitute. Use a fine grater to freshly grate a block of Parmesan over each bowl.

Storage: You can store pasta and soup in separate containers in the fridge for 3–5 days. Store cheese separately. To reheat, warm the soup on low heat, adding some chicken broth if needed. Add pasta to your bowl, then pour hot soup over it.

Nutrition