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Lasagna Soup
with Italian sausage / ricotta / mushrooms / spinach

Active: 40 minTotal: 40 min

We created this flavorful soup in 2018 to fill a weeknight craving for lasagna with far less work. The soup even includes lasagna noodles (broken into pieces) and a topping of ricotta cheese to give you the same flavors as the original.
Smarts: This soup is great for making ahead / freezing, but wait to add the noodles until right before serving.

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 - 8 oz (use mild or spicy)
  • 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
  • Baby spinach - 5 oz
  • Cheese, part-skim ricotta - 1/4 cup
  • Cheese, parmesan (opt) - 1 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. Remove bay leaves. 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 69 reviews

Made this with the boyfriend the same week as the mushroom, sausage, and butternut squash saute. MMMMMmmm!

By: Esther
Posted: Feb 18, 2020
Diet: Original

Yum! And so easy and quick to put together.

By: Judy
Posted: Feb 16, 2020
Diet: Original

I love this meal so much. I used freshly made noodles and dairy free ricotta (kite hill) and it was magical!

By: Nicole
Posted: Feb 08, 2020
Diet: Original

Mine seemed to need 1) more stock, 2) and to be stirred through the simmering. My noodles got pretty stuck to the bottom. But it was delicious!

By: Jenna
Posted: Feb 06, 2020
Diet: Original

Really good!

By: Maegan
Posted: Feb 05, 2020
Diet: Original

We loved this! Will definitely be making this again.

By: Christian
Posted: Feb 04, 2020
Diet: Vegetarian