A cozy meal for slow, fall days. This recipe is absolutely delicious, saves time if you’re craving lasagna but don’t want to spend the time to make it from scratch, and is phenomenal reheated as leftovers. Such a win/win that’s affordable and feeds plenty. Also, feel free to add more or take away on the ingredients. I rarely measure out my ingredients, especially my spices. I just season as I taste.

Lasagna Soup

5 from 1 vote

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Course: Soup

Cuisine: Italian

Keyword: easy, quick

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Servings: 6 servings

Author: Kenzie Ashcraft

Ingredients

• 1 tbsp olive oil
• 1 lb ground Italian sausage
• 1 large yellow onion diced
• 8 cloves garlic minced
• 14.5 oz crushed tomatoes
• 14.5 oz diced tomatoes
• 2 tbsp tomato paste
• 32 oz chicken stock
• 1/2 tsp thyme
• 1/2 tsp dried rosemary
• 1 tsp dried oregano
• 2 tsp dried basil
• 2 tsp Italian seasoning
• 8 lasagna noodles (or more) broken into bite sized pieces
• 1 1/2 cups mozzarella shredded
• 1/2 cup parmesan
• 1 cup ricotta
• salt and pepper to taste

Instructions

• Heat olive oil over med/high heat in a Dutch oven or large pot.
• Add sausage and Italian seasoning. Brown and crumble.
• Add onion and cook until the onions are soft. Add in garlic and cook for another two minutes.
• Add in stock, all of the spices, tomatoes, paste, and stir. Bring to a boil. Place lid on the pot and lower heat to low. Let simmer for 15 minutes.
• Add in lasagna noodles and stir. Put lid back on and cook on low for about 10 minutes or until noodles are soft. Stirring occasionally.
• While the pasta is cooking, put the cheeses into a bowl and combine them well with a fork. Once the lasagna noodles are done to your liking, ladle into bowls, top with cheese, and serve.

Notes

We serve this with garlic bread and a side salad. 

Find more recipes like this at https://farmgirlblogs.com

Lasagna Soup

Ingredients

• 1TBSP olive oil
• 1 lb ground italian sausage
• 1 large yellow onion, diced
• 8 cloves garlic, minced
• 14.5 oz. crushed tomatoes
• 14.5 oz. diced tomatoes
• 2 TBSP tomato paste
• 32 oz. chicken stock
• 1/2 tsp thyme
• 1/2 tsp dried rosemary
• 1 tsp dried oregano
• 2 tsp dried basil
• 2 tsp Italian seasoning
• 8 lasagna noodles, (or more if you’d like) broken into bite sized pieces
• 1 1/2 cups shredded mozzarella
• 1/2 cup parmesan
• 1 cup ricotta
• salt to taste
• fresh cracked black pepper

Directions

1. Heat olive oil over med/high heat in a Dutch oven or large pot.
2. Add sausage and Italian seasoning. Brown and crumble.
3. Add onion and cook until the onions are soft. Add in garlic and cook for another two minutes.
4. Add in stock, all of the spices, tomatoes, paste, and stir. Bring to a boil. Place lid on the pot and lower heat to low. Let simmer for 15 minutes.
5. Add in lasagna noodles and stir. Put lid back on and cook on low for about 10 minutes or until noodles are soft. Stirring occasionally.
6. While the pasta is cooking, put the cheeses into a bowl and combine them well with a fork. Once the lasagna noodles are done to your liking, ladle into bowls, top with cheese, and serve.

We serve this with garlic bread and a side salad. 

 Enjoy!