lasagna soup

Everything you love about lasagna – all in one bowl of soup! Loaded with chicken sausage, lasagna noodles, marinara and cheese. It's easy, filling, hearty and perfect for a cold winter night.

Lasagna Soup

For the soup

cooking spray

oz sweet Italian chicken sausage (casing removed)

onion (chopped)

garlic

parsley

low-sodium (fat-free chicken broth*)

water

quick marinara sauce

bay leaves

black pepper

tbsp part skim shredded mozzarella cheese*

ricotta cheese

tbsp grated parmesan cheese

basil chiffonade

*check labels for gluten free

Heat a large soup pot or Dutch oven over medium heat, spray with oil and add the sausage; cook until browned, breaking it up as it cooks with a wooden spoon about 4 to 5 minutes.

Add the chopped onion and crushed garlic and cook 2 to 3 minutes.

Add the parsley, broth, water, marinara sauce, bay leaves and fresh black pepper and bring to a boil; cover, reduce heat and simmer about 30 minutes.

In a medium bowl combine the ricotta, parmesan, and 2 tbsp parsley and mix.

Add the broken pasta and cook uncovered according to package directions.

Divide between 6 bowls and top each with 2 tbsp ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top.

Stove Top Directions:

Heat a large nonstick skillet over medium-high heat, spray with oil and add the sausage; cook until browned, breaking it up as it cooks with a wooden spoon about 3 to 4 minutes. Add the chopped onion and crushed garlic and cook until soft, about 3 to 4 minutes.

Transfer to the slow cooker and add the parsley, broth, water, marinara sauce, bay leaves and fresh black pepper. Cover and set the slow cooker to low 8 hours or high 4 hours.

Meanwhile, in a medium bowl combine the ricotta, parmesan, and 2 tablespoons of the parsley and mix well; set aside until the soup is ready.

About 30 minutes before the soup is ready, remove the bay leaves and add the broken pasta, cover and cook until the pasta is cooked, about 30 minutes. Divide between 6 bowls and top each with 2 tbsp ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top.

Slow Cooker Directions:

Press saute on the Instant Pot and spray with oil. Add the sausage and cook until browned, breaking it up as it cooks with a wooden spoon about 4 to 5 minutes.

Add the chopped onion and crushed garlic and cook 2 to 3 minutes. Press cancel to shut off.

Add the parsley, broth, water, marinara sauce, bay leaves and fresh black pepper; cover and cook high pressure 15 minutes.

In a medium bowl combine the ricotta, parmesan, and 2 tbsp parsley and mix. Set aside.

Use the natural or the quick release method, then open the pot. Add the broken pasta, cover and cook high pressure 3 minutes. Use the quick release method to open the pot.

Instant Pot Directions:

This Lasagna Soup is one of my all time favorites! You get all the flavors of a delicious hearty lasagna in a comforting soup form! It's loaded with beef, tomatoes and Italian herbs and the melty cheese just takes it over the top.

Tbsp olive oil, (divided)

lb beef

yellow onion, (diced (1 3/4 cups))

garlic cloves, (to taste, minced*)

low-sodium chicken broth, (then more to thin as desired)

(14.5 oz) can petite diced tomatoes

(14.5 oz) can crushed tomatoes

tomato paste

tsp dried basil**

oregano

tsp dried rosemary, (crushed)

thyme

Salt and black pepper, (to taste)

lasagna noodles, (broken into bite size pieces (6.5 oz)***)

mozzarella cheese

(2 oz) finely shredded parmesan cheese

Tbsp chopped fresh parsley, (plus more for garnish)

Heat one tablespoon olive oil in a large pot over medium-high heat. Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain fat from beef and set beef aside.&nbsp;

Heat remaining 1 Tbsp olive oil in pot, add chopped yellow onion and saute until it begins to soften, about 3 minutes. Add in garlic and saute 30 seconds longer.&nbsp;

Add in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, thyme, browned ground beef and season with salt and pepper to taste.&nbsp;

Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.

Meanwhile, prepare lasagna noodles according to directions listed on package.

In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.

Stir cooked pasta into soup along with parsley, then thin soup with a little more broth if desired****.&nbsp;

Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley (cheese will melt well once stirred into soup).

Hearty lentils and tender noodles are simmered up in chunky tomato soup and topped with creamy vegan pesto ricotta to make this cozy vegan lasagna soup. The best part: everything cooks up hands-free in the slow cooker!

Slow Cooker Vegan Lasagna Soup

vegetable broth

onion, (diced)

garlic cloves, (minced)

brown lentils

basil

tomatoes

lasagna noodles,

spinach leaves

cashews,

unflavored soy or almond milk

tofu, (drained)

lemon juice

salt and pepper

Place broth, onion, garlic, basil, oregano and lentils into slow cooker and stir a few times to blend. Set the slow cooker to high and cover. Allow to cook until lentils are just a bit on the firm side, about 2 hours.

Add diced and crushed tomatoes to the slow cooker and stir. Allow to continue cooking on high for 2 to 3 hours more.

Add noodles and spinach to the slow cooker and give the mixture a stir. Allow to cook until noodles are tender and spinach is wilted, about 12 minutes.

Season the soup with salt and pepper to taste.

Make the Lasagna Soup

Place cashews, and milk into food processor and blend until smooth. Add tofu and pulse a few times, just until the mixture takes on a ricotta-like texture. Add pesto to taste, lemon juice, and season with salt and pepper to taste.

Make the Vegan Pesto Ricotta

Divide soup into bowls, and top each with a dollop of vegan pesto ricotta. Serve.

Serve

Talk about comfort food! You are going to be hooked once you try it!

yellow onion, (diced)

beef

Italian seasoning

pepper

salt

jar (24 ounces) pasta sauce

beef broth ((can add up to 4 more cups if you want a runnier soup))

(28 ounces) crushed tomatoes

Mafalda noodles, (can use lasagna noodles broken)

heavy cream

mozzarella cheese, (shredded)

jack cheese blend, (shredded)

Heat dutch oven over medium-high heat.

Add in oil and then chopped onion. Cook for 3-4 minutes or until partly translucent.&nbsp;Add in garlic and cook for 1 minute.

Add in ground beef and sprinkle with Italian seasoning,&nbsp;salt, and pepper. Cook until browned, stirring occasionally.

(If necessary, drain)

Pour in pasta sauce, 4 cups beef broth, crushed tomatoes, and stir to combine.

Add in Mafalda noodles and allow soup to simmer for 8 minutes, or until noodles are al dente.

Add in heavy cream and cheeses, stir until combined.

Serve immediately.

Hearty rich lasagna soup is a cold-weather favorite.

Hearty Lasagna Soup

sausage sausage

onions,

garlic,

- 1 tsp crushed red pepper flakes

tomatoes, tomatoes

chicken broth

tsp kosher salt

tsp black pepper

6-8 oz mafalda pasta, curly pasta

oz ricotta cheese,

oz Parmesan cheese,

oz Mozzarella,

In a large soup pot or Dutch oven, cook and crumble the sausage and ground beef over medium-high heat. Add the onions and the garlic to cook along with the meat. Sprinkle with Italian seasonings and red pepper flakes as everything cooks.

Add the tomato paste, diced tomatoes, chicken broth, salt, and pepper. Stir and increase heat to high. When soup begins to simmer, reduce to medium-high once again and add the pasta. Stir and simmer until noodles are soft, 8-10 minutes. Taste the broth and adjust spices as needed.

Remove from the heat when the noodles are tender, but still chewy. While the pasta is cooking, stir together the ricotta, Parmesan, and Mozzarella in a small bowl.

Scoop the soup into bowls and top with a generous scoop of the cheese mixture. Enjoy!

All the flavors of traditional Lasagna, in soup form! This Lasagna Soup comes together in just over 30 minutes, making it perfect for those times when you&#039;re craving lasagna, but lack the time.

lb pork

salt (or

tsp pepper (or

onion

garlic (minced)

hot sauce

oz diced tomatoes ((1 can)

chicken broth ((low sodium) or water)

oz mafalda pasta

mozzarella (shredded, or grated Parmesan cheese)

Cook Pork:

Cook Pork: Start by browning the ground pork in a Dutch oven or large soup pot, over medium heat. Add salt and pepper over the meat, season as you go. Next add the chopped onions and continue cooking until the onion is translucent and soft, about 5 minutes.

Add Ingredients:

Add Ingredients: Add the garlic, oregano and and basil to the pot and stir. Cook for 2 more minutes, then add the hot sauce, tomato paste and cook until the tomato paste turns brownish in color. Add the can of diced tomatoes, bay leaves and water or chicken broth. Taste for seasoning and season with salt and pepper as needed.

Add Noodles:

Add Noodles: Add the mafalda pasta and cook for another 20 minutes or until the pasta is cooked al dente or to your liking.

Serve:

Serve: To serve this scoop a couple ladles in a bowl and sprinkle with mozzarella or Parmesan cheese, then garnish with fresh parsley. Alternatively you can top the soup with mozzarella cheese and place it under the broiler for a couple minutes until the cheese melts and starts to brown a bit.

Easy to make low fat lasagna soup comes together in minutes, filled with traditional Lasagna flavours! Throw all of your ingredients into your slow-cooker or crockpot and you have lasagna soup ready on the dinner table, with minimal effort and maximum taste!

Slow Cooker Lasagna Soup

olive oil

beef mince

garlic (or more to taste)

carrot

zucchini (chopped)

chicken stock ((or broth))

oz (420 g) tomato sauce ((Passata))

oz (420 g) can crushed tomatoes

beef bouillon cube (crushed)

Salt and black pepper (to taste)

lasagna sheets

oz (250 g) reduced-fat ricotta cheese

parmesan cheese (plus extra to garnish)

parsley (plus extra to garnish)

Salt

Heat oil in a large pan over medium-high heat. Fry meat, stirring with a wooden spoon to break up any lumps, until browned. Season with salt and pepper to taste.&nbsp;

Sauté the onion until softened. Add the garlic and cook until fragrant. Transfer to a 6-qt slow cooker bowl.&nbsp;

Add the rest of the ingredients, cover with lid and cook on high for 4 hours or on low for 8 hours.

In the last 30 minutes of cooking time, add the lasagna sheets, cover and continue to cook until the pasta is al dente.

Turn off heat and add the mozzarella, pressing into the heat of the sauce to allow it to melt.

Combine ricotta, parmesan, parsley and basil in shallow bowl. Season with salt to taste and set aside.

Divide soup into bowls (you may have some left over), scoop a tablespoon of the ricotta mixture on top and sprinkle with extra chopped parsley and finely grated parmesan cheese to garnish.

Loaded with sausage and beef, plenty of herbs and garlic, and topped with a lava flow of mozzarella cheese, lasagna soup is easier to make than its oven-baked counterpart, and just as delicious.

lb Italian sausage, ground

½ lb lean ground beef

onion, diced

garlic, minced,

(28 oz) can crushed tomatoes

(14 tomato sauce

fennel seeds

tsp salt

½ tsp black pepper

lasagna noodles, cooked

oz mozzarella, shredded

Parmesan cheese

parsley,

In a large stock pot, heat 1 tablespoon of olive oil over medium high heat

Add the ground beef, sausage and onions and cook until meat is browned, about 8 minutes

Halfway through cooking the meat add the garlic

Once the meat is cooked through, pour in the tomato paste, canned tomatoes, tomato sauce, chicken broth, Italian seasoning, salt, pepper and fennel and simmer on low for 20 minutes

While the soup is cooking, prepare the lasagna noodles in a separate pot according to package directions and drain.Add the cooked lasagna noodles to the pot and stir to combine

Top with the Parmesan and mozzarella cheeses, and some fresh parsley

Enjoy!**This soup is easily adaptable for dairy or gluten allergies

The soup itself is dairy-free, simply top with a non-dairy cheese substitute before eating

Sub gluten-free noodles for a tasty wheat-free soup!

This healthy, easy lasagana soup packs lots of goodness and flavor from ground turkey; rich tomato-based broth with Mediterranean herbs and spices; and a dollop of part-skim ricotta mixture for a creamy finish. The perfect weeknight dinner in one pot!

Options to make this lasagna soup in both the crock pot and pressure cooker included.

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Top 30 lasagna soup recipes from across the web

The most viewed lasagna soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lasagna Soup

Lasagna Soup

Slow Cooker Vegan Lasagna Soup

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Hearty Lasagna Soup

Lasagna Soup

Slow Cooker Lasagna Soup

Lasagna Soup

Turkey Lasagna Soup

Lasagna Soup

Crockpot Lasagna Soup

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Cheesy Lasagna Soup

The most viewed lasagna soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine