Lasagna Soup
Love lasagna but hate making all those layers? You're going to love this stress-free lasagna soup recipe. It's a one pan dinner winner!
Servings: 6
Ingredients
- 1 tablespoon olive oil
- 1 ¼ pounds sweet Italian sausage links (pork or turkey), uncooked, removed from casings
- ½ large onion, diced (about 1 cup)
- 8 ounces fresh mushrooms, cleaned and sliced
- 3 ounces baby spinach
- 1 clove garlic, minced
- 2 tablespoons tomato paste
- 1 can (28 oz.) 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 (shredded or grated)
- 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.1 tablespoon olive oil, 1 ¼ pounds sweet Italian sausage links (pork or turkey), uncooked, removed from casings, ½ large onion, diced, 8 ounces fresh mushrooms, cleaned and sliced
- Add spinach and garlic. Cook until spinach is wilted and garlic is fragrant.3 ounces baby spinach, 1 clove garlic, minced
- 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.2 tablespoons tomato paste, 1 can (28 oz.) diced tomatoes, undrained, 1 tablespoon dried oregano, 2 teaspoons dried parsley, divided, 2 teaspoons dried basil, 4 cups beef broth, 10 lasagna noodles (about 8 ounces), broken into bite-sized pieces
- 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.salt and pepper to taste
- While the pasta is cooking, mix together ricotta, Parmesan, mozzarella cheese, and remaining 1 teaspoon dried parsley in a small bowl.1 cup ricotta cheese, ½ cup Parmesan cheese, ½ cup shredded mozzarella cheese, 1 teaspoon dried parsley
- To serve, top individual bowls of soup with a spoonful of cheese mixture immediately prior to serving. Garnish with basil, if desired.fresh basil to garnish, optional
Video
Notes
- Pasta choices: Whole wheat lasagna noodles can be substituted, if desired. You can also use a different type of pasta.
- Lower sodium: To keep sodium content lower, use no-salt-added beef broth and no-salt-added canned tomatoes.
Nutrition
Serving: 1.75cups | Calories: 709kcal | Carbohydrates: 47g | Protein: 35g | Fat: 43g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Cholesterol: 106mg | Sodium: 1283mg | Potassium: 1259mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1894IU | Vitamin C: 21mg | Calcium: 340mg | Iron: 5mg
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