Lasagna Soup Recipe with Turkey Italian Sausage
Posted: 10/05/2016
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Love lasagna but hate making all those layers? You’re not alone. You’re going to adore this lasagna soup recipe. It gives you the comfort that only lasagna can…but without the stress.
I’m kinda happy that it’s starting to be soup weather. Like the squash soup recipe I posted recently, I’ve also been sitting on this soup recipe for a LONG time, and I’m getting impatient to share it with you!
And I’m kinda happy for weather that calls for warmer clothes. I’m getting a little tired of my summer clothes. Probably because I literally only wear about 5 things, but that’s a minor detail. Bring on the sweaters, cardigans, and scarves. I’m so ready.
I can’t wait to see all the leaves change at our new house either. I’m just going to try and ignore what comes after that. But even if I’m going to be rudely reminded of what West Michigan winters look like, I’ll be happily eating soup and looking out at the beautiful snow.
Wait, did I just say “beautiful” snow? I don’t have to leave my house this winter, do I?
About this lasagna soup
Let’s talk about this lasagna soup recipe for a minute. One of the reasons I’m posting this is because I really don’t like making actual lasagna. I’m told people exist who actually like making lasagna?! That seems strange to me. All the layers, all the steps, all the messiness and dirty dishes. It’s stressful!
I think it’s the type A in me. I can never get that ricotta spread just the way it should be and it’s just so MESSY. The end result is so delicious though, so if I can have my lasagna and not have to make it, I consider it a win.
Also, this lasagna soup recipe is a little easier on the waistline than traditional lasagna. With less cheese, less pasta, and more vegetables, it’s just a better choice if you’re watching what you eat. I also use turkey Italian sausage to slim down the calorie count even a little more.
I shared lasagna soup with my parents along with Ben and the kids, of course, and it was a hit all around.
Warning: You may want to make extra of the cheese mixture because it’s hard to resist!
Needed for this recipe:
- soup bowls (these are mine and they’re only $3.95!)
- large pot
- ladle
- lasagna noodles (these mini lasagna noodles would be perfect – no need to break up the big noodles)
More easy and delicious soup recipes
Here are a few more of my favorites:
- 20 minute Italian Turkey Bean Soup
- Chicken Soup with Farro and Vegetables
- Slow Cooker Creamy Chicken and Wild Rice Soup
- Lemon Chicken Orzo Soup (make this in your Instant Pot or on the stove)
- Slow Cooker White Chicken Chili
- Instant Pot Cauliflower Potato Soup
- Instant Pot Black Bean Soup (no need to soak beans!)
- Easy Hamburger Soup Recipe
- Instant Pot Minestrone Soup Recipe
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
servings
Love lasagna but hate making all those layers? You’re not alone. You’re going to adore this lasagna soup recipe. It gives you the comfort that only lasagna but without the stress.
Ingredients
- 1 tablespoon olive oil
- 1 ¼ pounds sweet Italian sausage (pork or turkey), uncooked, removed from casings
- ½ large onion, diced (about a cup)
- 8 ounces fresh mushrooms, cleaned and sliced
- 3 ounces baby spinach
- 1 clove garlic, minced
- 2 tablespoons tomato paste
- 1 can (28 ounces) diced tomatoes, undrained (no-salt-added)
- 1 tablespoon dried oregano
- 2 teaspoons dried parsley, divided
- 2 teaspoons dried basil
- 4 cups beef broth (low sodium)
- 10 lasagna noodles (about 8 ounces), broken into bite-sized pieces (NOT the no-boil kind!)
- 1 cup ricotta cheese
- ½ cup Parmesan cheese
- ½ cup shredded mozzarella cheese
- 1 teaspoon dried parsley
- salt and pepper to taste
- fresh basil to garnish, optional
Instructions
- In a large pan, heat oil over medium-high heat. Add sausage and onions. Cook, breaking up sausage, until onions are translucent and sausage is mostly cooked through, 8 to 10 minutes. Add mushrooms and continue to cook, stirring frequently, until browned.
- Add spinach and garlic. Cook until spinach is wilted and garlic is fragrant.
- Stir in tomato paste until combined. Add tomatoes, oregano, 1 teaspoon parsley, basil, and broth. Bring to a boil, stir in pasta, and reduce to a simmer.
- Simmer, stirring frequently, for 10 to 12 minutes or until pasta is al dente. Add more water or broth as needed for desired consistency. Taste and season with salt and pepper as desired.
- While the pasta is cooking, mix together ricotta, Parmesan, mozzarella cheese, and remaining 1 teaspoon dried parsley in a small bowl.
- To serve, top individual bowls of soup with a spoonful of cheese mixture immediately prior to serving. Garnish with basil, if desired.
Notes
- Whole wheat lasagna noodles can be substituted, if desired.
- To keep sodium count low, use no-salt-added beef broth and no-salt-added canned tomatoes.
Nutrition Information
Serving: 1.75cups, Calories: 531kcal, Carbohydrates: 51g, Protein: 36g, Fat: 21g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Cholesterol: 84mg, Sodium: 1469mg, Potassium: 1206mg, Fiber: 5g, Sugar: 10g, Vitamin A: 2030IU, Vitamin C: 48mg, Calcium: 343mg, Iron: 13mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
