Cheesy Lasagna Soup with Sausage
Lasagna soup with oven ready Lasagna noodles and classic Italian taste, takes the tried and true flavors of a deep dish lasagna and turns it into a comforting homecooked soup. Made with Italian sausage, this soup is perfect for cold winter nights or anyone in need of a calming bowl of perfection. Easy to smother in parmesan and mozzarella, this soup simmers to a heartwarming and mouth watering soup that can also be made crock pot or stove top.
Servings: 10
Calories: 403kcal
Ingredients
- 1 lb ground Italian sausage
- 4 cups chicken broth
- 2 cups beef broth
- 24 oz. pasta sauce
- 14.5 oz. diced tomatoes
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon basil
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 16 oz. oven ready lasagna noodles
- 1 cup heavy whipping cream
- 15 oz. ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup shaved or shredded Parmesan cheese
- 1 teaspoon Italian seasoning
Instructions
- In a stock pot, cook Italian flavored ground sausage over medium high heat until crumbled and browned. Drain excess grease.
- Add chicken broth and beef broth, can of pasta sauce, can of diced tomatoes and all spices (including salt) and mix well.
- Break apart oven ready lasagna noodles into bite size pieces and add to pot.
- Continue to heat over medium high heat, stirring occasionally until boiling.
- Cover pot and reduce heat to simmer.
- Simmer soup for 10-12 minutes or until pasta is cooked to your liking (al dente).
- Uncover soup and slowly stir in heavy whipping cream. Reduce heat to low.
- In a separate bowl, mix together ricotta cheese, shredded mozzarella and shredded or shaved parmesan cheese and Italian seasoning.
- Add half of the mixture to the soup pot and mix together well, continuing to heat over low until hot.
- Serve Lasagna soup topped with additional ricotta cheese mixture.
Video
Notes
What are oven-ready lasagna noodles?
Oven-ready lasagna noodles are pre-cooked noodles that have then been dehydrated before packaging. They can be found at most major grocery stores.
Can I use other types of noodles in Lasagna Soup?
Any Italian pasta will taste great in this Lasagna Soup. I prefer large bites of noodles, so if I’m changing things up I would choose medium-sized shells, farfalle, or Mafalda, which look like miniature lasagna noodles. Want a real savory and comforting soup? Try adding cheese filled Tortellini’s instead! Make sure that you alter the cook times depending on the type of noodle used.
How do I store and reheat leftovers?
Lasagna Soup can be stored in the fridge for as long as 4 days. It also freezes really well for up to 3 months. The cheese mixture can’t be frozen, so you’ll need to remake that portion of the recipe once you thaw your soup. To store leftover Lasagna Soup in the freezer, transfer it to an airtight container. Thaw in the fridge overnight then reheat slowly on the stove, stirring often.
Can lasagna soup be made in the crock pot?
I know how tempting soup in the slow cooker can be. Technically this recipe can be made in the crock pot, adding noodles about an hour out and adding ricotta mixture about an hour out. However, there are so many layers to putting in ingredients in at a different time, I highly recommend sticking to the stove top version.
Nutrition
Serving: 1 | Calories: 403kcal | Carbohydrates: 23g | Protein: 20g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 13g | Cholesterol: 67mg | Sodium: 1445mg | Fiber: 3g | Sugar: 6g