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Lasagna Soup
with Italian sausage / ricotta / mushrooms / spinach

Active: 40 Total: 40

Classic lasagna is time-consuming to make, but all those same ingredients can be made into this soup that was one of our top-rated recipes in 2018. 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

Metric
Servings:
4
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
  • Baby spinach - 5 oz
  • Cheese, ricotta - 1/4 cup
  • Cheese, parmesan (opt) - 2 oz, grated

Nutrition Facts

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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)

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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 and discard 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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Reviews

Ratings

Original (74)
Gluten-free (5)
Paleo (4)
Vegetarian (10)

Most Helpful

So good!!! Instant favorite. Putting this on our frequent rotation list for the fall and winter :-)

By: Talia
Posted: Sep 27, 2021
Diet: Original
1 Helpful

36 reviews

Really good soup! Loved the spoonful of ricotta. Didn't have lentils so I just doubled the mushrooms and it didn't feel lacking.

By: Julie
Posted: Nov 07, 2021
Diet: Vegetarian
0 Helpful

Used spiral pasta instead of lasagne noodles. No other modifications.

By: Teresa
Posted: Oct 20, 2021
Diet: Vegetarian
0 Helpful

Very good. I used 1 lb of sausage and left out the mushrooms, but did everything else as written. I did make the soup base the night before and just had to heat up and add noodles and spinach before dinner. I added a sprinkle of nutmeg to the ricotta for a little wow factor.

By: Barbie
Posted: Oct 19, 2021
Diet: Original
0 Helpful

Love the recipe!

By: Christine
Posted: Oct 16, 2021
Diet: Gluten-free
0 Helpful

I used kite hill dairy free ricotta and it was excellent on top of this! And some fresh basil chiffonade for pizzaz.

By: Nicole
Posted: Oct 09, 2021
Diet: Original
0 Helpful

Everyone liked this one. Next time I may just use penne pasta just so the pieces are more consistent when done.

By: Kerri
Posted: Oct 07, 2021
Diet: Original
0 Helpful