All The Wonderful Flavor of Lasagna Without The Hassle
I raided our daughter’s recipe box again for this incredible lasagna soup. It’s the number one requested soup at her house; everyone absolutely loves it! She loves how easy it is to make.
It tastes exactly like lasagna, but it only takes a fraction of the time to make. When you add some garlic bread and a tossed salad, it’s Italian night, even on a busy schedule.
This recipe is handwritten on a piece of three-ring notebook paper that’s curled and tattered with evidence it got too close to the burner one night. Add the bottom of the page; there’s a note that says “Friday friends,” so I know it’s one she got from a group of people who all have kids in school and very busy lives.
When you are leafing through a cookbook or someone’s recipe box for inspiration, look for the markings of the really good recipes; worn edges, grease spots, burnt edges, and notes in the margins. These are the “gold nuggets” you want to find, the dishes that have won the hearts of a family.
Lasagna Soup In Less Than 1 Hour
Lasagna soup begins with a pound of sausage. Brown and break up the sausage with chopped onion and some garlic until it loses its pinkness, and the vegetables are fragrant, about three to five minutes. Use plain pork sausage; other ingredients give it the wonderful Italian flavors you expect to find in lasagna.
Add chicken broth, chopped or diced tomatoes, a jar of your favorite spaghetti sauce, a bay leaf, and a teaspoon of basil and oregano. Use any chicken broth you like, but I always make mine using Better Than Bouillon Roasted Chicken Soup Base. They don’t pay me to say so, but I am a raving fan of the product!
Bring the mixture to a boil, let it simmer for about 25 minutes, and remove the bay leaf. Break eight lasagna noodles into pieces about an inch or so in size, add that to the simmering broth, and let it cook for about 15 more minutes or until the noodles are tender. The aroma of this lasagna soup on the stove is enough to make everyone’s stomach growl!
The lasagna noodles will increase considerably in size as they cook and turn into nice chunky bites. I stirred about one-half cup of shredded mozzarella chees into the soup and let it melt into the broth. The fat noodles are our grandkids’ favorite part of lasagna soup.
If you like a little more heat, add some red pepper flakes. You can garnish the soup with more shredded mozzarella; a big dollop of ricotta cheese is the ultimate topping!
Never too much cheese, we say, so add a generous sprinkle of Parmesan if you like! Toasted garlic bread is fantastic with this soup and makes a great dunker, so you don’t miss a single delicious drop!
We always like to include some vegetables with every meal. There are so many wonderful packaged salads to choose from, and a green salad is a perfect accompaniment to soup night!
This yummy lasagna soup reheats well! If you don’t have lasagna noodles, you can use any pasta shape, but you may need to adjust the cooking time.
The cold weather makes soup sound appealing, and it’s a great way to warm up and get cozy! Here are some of our most popular soup recipes. Beer Cheese Soup, Half-Fast Ham and Bean Soup, Split Pea Soup With Ham, Chili with Beer, Baked Potato Soup, and if you want more, type “soup” in the search bar! What’s everyone’s favorite soup at your house?
Printable Recipe:
Lasagna Soup
This soup tastes just like lasagna with none of the fuss. You can have it on the table in about an hour!
Ingredients
- One pound pork sausage
- 1 or 2 cloves of garlic, craushed
- 1 small onion, chopped
- One 28-ounce can of crushed or diced tomatoes or two 14.5-ounce cans
- One 24-ounce jar of spaghetti sauce
- 4 cups chicken broth. Make your own if you like with four cups of water and bouillon cubes or Better Than Bouillon soup base using directions on the jar.
- One bay leaf
- 1 tsp basil
- 1 tsp oregano
- 1 cup shredded Mozarrella cheese, optional
- Mozzarella cheese, Parmesan cheese, Ricotta cheese for garnish as desired
- Red pepper flakes to taste, optional
Instructions
- Brown and break up the sausage with chopped onion and some garlic until it loses its pinkness and the vegetables are fragrant about three to five minutes.
- Add chicken broth, chopped or diced tomatoes, a jar of your favorite spaghetti sauce, a bay leaf, a teaspoon of basil, and one teaspoon of oregano.
- Use any chicken broth you like, but I always make mine using Better Than Bouillon Roasted Chicken Soup Base.
- Bring the mixture to a boil, let it simmer for about 25 minutes, and remove the bay leaf.
- Break eight lasagna noodles into pieces about an inch or so in size, add that to the simmering broth and let it cook for about 15 more minutes or until the noodles are tender.
- The lasagna noodles will increase considerably in size as they cook and turn into nice chunky bites. The fat noodles are our grandkids’ favorite part of lasagna soup.
- If desired, stir one cup of shredded mozzarella cheese into the soup and let it melt into the broth.
- If you like a little more heat, add some red pepper flakes.
- Garnish the soup with more shredded mozzarella; a big dollop of ricotta cheese is the ultimate topping!
- Never too much cheese, we say, so add a generous sprinkle of Parmesan if you like!
- Toasted garlic bread is fantastic with this soup and makes a great dunker, so you don’t miss a single delicious drop!
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
MORE OF OUR QUICK AND EASY FAMILY-STYLE RECIPES:
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