Easy Lasagna Soup

This Easy Lasagna Soup is a favorite when the weather gets cold. It's filled with sausage, lots of veggies, and topped with a blend of ricotta, mozzarella, and parmesan cheese. Everything you love about Lasagna in a hearty bowl of an easy to make soup. 

It doesn't get much easier than this easy One Pot Lasagna Soup recipe or more tasty. It's all the flavors you love in lasagna but none of the layering. All you have to do is brown the sausage and sauce the veggies all in one pot before topping in the rest of the ingredients and topped with the delicious cheesy mixture when serving.

If you love Lasagna as much as we do make sure to check out these other delicious recipes: Best Ever Baked Lasagna, Roasted Vegetable Lasagna, and this easy One Pot Lasagna Pasta.

The weather turned nasty and cold this last week calling for boots, scarfs, hot coffee, and a bowl of this Easy Lasagna Soup. I love this time of year for those reasons and the gorgeous colors of Autumn.

This is definitely one of my favorite soups because it's two of my favorite things in one soup and lasagna.  Plus it has Sausage and Kale and the Kale makes it healthy, right? Right! 

Plus L.J. devoured it without a complaint, and the kid hates Lasagna for no other reason but the cheese but the soup makes it super easy to skip the cheese if it's not your thing. When you have kids these simple options can be really important for your sanity and well being.

This makes a lot of soup, but would be great frozen into single servings if you don't happen to have your own personal basketball team like us. No matter how much food I make I'm lucky to have some form of leftovers the next day.

Maybe I'm weird but I love really good leftovers.

Here's how to make this easy Lasagna Soup: 

In a large pot heat 1 tablespoon Olive Oil over medium heat and add 1 whole Chopped Onion. 

Sauté until onion starts to soften. Add 12 ounces Sliced Italian Sausage Links or Ground Italian Sausage and cook until sausage is browned.

Stir in:

•  2 whole Carrots, Diced
• 10 Sliced Mushrooms, Sliced
• 1 whole Diced Bell Pepper, Seeded ad Diced
• 2 cups Diced Zucchini, Diced
• 5 Cloves Minced Garlic, Minced
• 1 teaspoon Granulated Garlic
• 2 tablespoons Italian Seasoning

Stir in:

• 28 ounces Diced Tomatoes
• 28 ounces Pureed Tomatoes
• 8 cups Chicken Stock
• 1 teaspoon Sea Salt
• 10 ounces Campanelle Pasta or Broken Lasagna Noodles.

Bring to a simmer cover and cook over low heat for 5 minutes.

Stir in 1/2 cup Fresh Chopped Basil and 8 ounces Chopped Kale. Stir until well combined and cook an additional 5-8 minutes until pasta is tender and kale is cooked. 

Taste soup and add additional salt and pepper to taste.

In a medium sized bowl stir together:

• 8 ounces Ricotta Cheese
• 1/3 cup Freshly Grated Parmesan
• 1 cup Shredded Mozzarella Cheese
• 1/4 cup Chopped Fresh Basil until well combined.

Serve ricotta cheese mixture on the side so everyone can add desired amount to soup and serve with fresh crusty bread for dipping.

 A few other family favorites that you might like are:

• Colts Cheesy Garlic French Bread
• Pizzeria Style Cheesy Breadsticks
• Alphabet Vegetable Soup
• Italian Wedding Soup with Meatballs

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Dinner, Soup

Italian American

Yield: 10

Author: Serena Bakes Simply From Scratch

Easy Lasagna Soup

It doesn't get much easier than this easy One Pot Lasagna Soup recipe or more tasty. It's all the flavors you love in lasagna but non of the layering. All you have to do is brown the sausage and sauce the veggies all in one pot before topping in the rest of the ingredients and topped with the delicious cheesy mixture when serving.

Prep time: 20 MinCook time: 25 MinTotal time: 45 Min

Ingredients

• 1 tablespoon Olive Oil
• 1 whole Medium Sized Onion, Diced
• 12 ounces Fresh Italian Sausage Links, Sliced or Ground Italian Sausage
• 2 whole Carrots, Diced
• 10 whole Mushrooms, Sliced
• 5 cloves Garlic, Minced
• 1 whole Bell Pepper, Seeded and Diced
• 2 cups Zucchini, Diced
• 1 teaspoon Granulated Garlic
• 2 tablespoons Italian Seasoning
• 28 ounces Diced Tomatoes Plus Juice (Canned)
• 28 ounces Pureed Tomatoes (Canned)
• 8 cups Chicken Stock or Vegetable Stock
• 1 teaspoon Salt Or To Taste
• 10 ounces Uncooked Campanelle Pasta Or Broken Lasagna Noodles
• 3/4 cup Fresh Basil, Chopped
• 8 ounces Kale, Chopped and Stems Removed
• 8 ounces Ricotta Cheese
• 1/3 cup Freshly Grated Parmesan Cheese
• 1 cup Mozzarella Cheese, Grated

Instructions

1. In a large pot add olive oil, and heat over medium heat until hot. Add onion, and saute until softened. Add sausage, and cook until lightly browned.
2. Add carrots, mushrooms, garlic, bell pepper, zucchini, granulated garlic, and Italian seasoning. Stir until combined.
3. Add diced and pureed tomatoes, chicken stock, salt, and pasta. Stir until well combined, and bring to a simmer. Cover and cook 5 minutes.
4. Stir in 1/2 cup basil and kale. Return to a simmer, and cook an additional 5-8 minutes, until pasta is al dente and kale is tender. Taste soup. Add additional salt and pepper to taste.
5. In a medium sized bowl comine ricotta cheese, parmesan, mozzarella, and remaining 1/4 cup freshly chopped basil.
6. Serve soup with a scoop of ricotta cheese mixture in the middle.

Nutrition Facts

Calories

406.79

Fat

19.87 g

Sat. Fat

8.13 g

Carbs

40.82 g

Fiber

6.05 g

Net carbs

34.75 g

Sugar

10.94 g

Protein

18.79 g

Sodium

1516.4 mg

Cholesterol

49.18 mg

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

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©2014 Serena Bakes Simply From Scratch

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