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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

Easy, tasty and good for leftovers.

By: Emily
Posted: Nov 03, 2018
Diet: Original

Great for my lactose intolerant husband that always skips out on lasagna night. Tasty and great for leftovers - while the pasta did get a bit soggy on leftovers, I was ok with that! I added a bunch more veggies. I thought it was a total winner - everyone liked it, easy and healthy(ish)

By: Talia
Posted: Nov 03, 2018
Diet: Original

This turned out great! Made in instant pot and used smaller noodles instead of lasagna noodles.

By: Tiffany
Posted: Oct 31, 2018
Diet: Original

Meh. Surely because I had to change so much of the recipe- tamarind instead of tomato paste, beans instead of tomatoes. I blended it and mostly it tasted like something that was healthy for me but not tasty.

By: Shawn
Posted: Oct 31, 2018
Diet: Paleo

Very good. Instant Pot 4min, QR.

By: Jessica L.
Posted: Oct 31, 2018
Diet: Original

This was awesome, my wife loved it and can't wait to have it again. Tasted like lasagna in soup form!!

By: Jeffrey
Posted: Oct 30, 2018
Diet: Original