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Lasagna Soup
with Italian sausage / ricotta / mushrooms / spinach

Active: 40 minTotal: 40 min

Classic lasagna is time-consuming to make, but all those same ingredients can be made into soup in a fraction of the time! A dollop of ricotta cheese served on top gives this dish the authentic feel of the original.
Smarts: Lasagna noodles are broken up and stirred into the soup at the end of cooking. Watch them closely or boil them separately to keep them from over-cooking and getting soggy.

Tags

Ingredients

Servings:
4
Metric
Lasagna Soup:
  • Onions, medium - 1, diced
  • Garlic - 4 cloves, chopped
  • Lasagna noodles - 6 oz, broken into pieces
  • Mushrooms, any button - 8 oz, sliced (look for pre-sliced)
  • Oil, cooking - 1 Tbsp
  • Sausage, Italian and raw (use mild or spicy) - 8 oz
  • Tomato paste - 2 Tbsp
  • Oregano, dried - 1 tsp
  • Basil, dried - 1/2 tsp
  • Italian seasoning - 1/2 tsp
  • Red pepper flakes (opt) - 1/2 tsp
  • Stock, any type - 4 cups
  • Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
  • Bay leaves - 2
  • Spinach, baby - 5 oz
  • Cheese, ricotta - 1/4 cup
  • Cheese, parmesan (opt) - 2 oz, grated

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Onions / Garlic / Lasagna noodles - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Mushrooms - Slice mushrooms. (Can be done up to 3 days ahead)

Make

  1. Heat a Dutch oven with oil over medium heat. Stir in onions, garlic, and mushrooms and cook for 2 to 3 minutes.
  2. Add sausage and saute until sausage is breaking apart and nearly cooked through, 4 to 6 minutes.
  3. Stir in tomato paste, oregano, basil, Italian seasoning, and red pepper flakes and saute until fragrant, ~1 minute more.
  4. Pour stock and tomatoes (including liquid) over sausage and aromatics. Add bay leaves. Bring to a simmer.
  5. Stir lasagna noodles into soup and cover.
  6. Simmer soup just until lasagna noodles are al dente, tender but still with some bite. This should take 10 to 15 minutes, but watch closely to prevent over-cooking the noodles. In the last minute of cooking, stir in spinach leaves.
  7. Taste soup and season with some salt and pepper.
  8. Divide soup between serving bowls. Top each bowl with a spoonful of ricotta cheese and some Parmesan cheese (if using). Enjoy!

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

This meal has 55 reviews

This was very good, but I still wanted it to be better if it's going to replace lasagna. I love lasagna, and this was missing the best part--the mozzarella--so it just wasn't quite there. I agree with other reviewers about using a different pasta next time--the lasagna noodles were awkward and didn't add anything.

By: Jenn
Posted: Nov 14, 2018
Diet: Original

Great flavor- I used hot italian sausage and omitted the red pepper flakes, and it was a bit too spicy for my kids, but I enjoyed it!

By: Kristen
Posted: Nov 14, 2018
Diet: Original

Not bad. I had to make a few changes due to what I had on hand. I used wheat penne noodles and a mix of chard, kale, and spinach. I’m not really a soup person so probably won’t make again.

By: Julia
Posted: Nov 12, 2018
Diet: Original

This was good but not amazing (and not a stand-in for lasagna). I'd definitely use some other pasta shape next time. I found breaking up the dry noodles to be pretty tedious, and now I have an odd amount leftover.

By: Tara
Posted: Nov 08, 2018
Diet: Original

Loved it and it came together quickly since I pre-cooked the noodles while things were simmering. I used rotini noodles which worked well.

By: Cathleen
Posted: Nov 08, 2018
Diet: Gluten-free

made it twice--delicious!!!

By: Kathryn
Posted: Nov 08, 2018
Diet: Original