Lasagna Soup

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Lasagna Soup tastes just like the classic layered casserole, but made much easier when you need warming up without the work! A family-friendly meal prepared all in one pot.

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: American

Servings: servings

Calories: 506kcal

Author: Jennifer Fishkind

Ingredients

1 pound italian sausage
1 teaspoon italian seasoning
1 teaspoon onion powder
1 teaspoon steak seasoning
½ teaspoon paprika
½ teaspoon ground black pepper
14 ounces can of tomato sauce
14 onces can of diced tomatoes with italian herbs
2 tablespoons minced garlic
4 cups chicken broth
1½ cups water
10 ounces bowtie pasta uncooked
½ cup ricotta
Parmesan for garnish optional
Parsley for garnish optional

Instructions

Place your italian sausage and spices in a large pot and brown on medium heat.
1 pound italian sausage, 1 teaspoon italian seasoning, 1 teaspoon onion powder, 1 teaspoon steak seasoning, ½ teaspoon paprika, ½ teaspoon ground black pepper
Once the meat is cooked, add in the tomato sauce, diced tomatoes, and garlic. Mix until combined.
14 ounces can of tomato sauce, 14 onces can of diced tomatoes with italian herbs, 2 tablespoons minced garlic
Add in the chicken broth, water, and uncooked pasta.
4 cups chicken broth, 1½ cups water, 10 ounces bowtie pasta
Turn the burner on high and allow the soup to come to a boil. Once it boils, turn the burner down to low and simmer for 15 minutes.
Once the noodles are cooked, add in the 1⁄2 cup of ricotta and mix until incorporated.
½ cup ricotta
Serve and top with parmesan and fresh parsley.
Parmesan for garnish, Parsley for garnish

Notes

Storage :

Make Ahead: If you plan on making this Italian soup in advance and reheating it later, cook the noodles in a separate pot and add them in when you are planning on serving the soup.
In The Refrigerator: Lasagna soup will keep in an airtight container in the fridge for 1 day. Any longer than that the noodles will become really soggy. If you keep the noodles separate from the soup, you can store it in the fridge for 3 days.
In The Freezer: Freeze Italian sausage soup in individual portions for up to 3 months. When freezing, leave some space at the top of the container for expansion.
To Reheat: Reheat on the stovetop or in the microwave until heated through. Add a splash of water or broth if it has thickened too much.

Tips :

Allow the soup to simmer longer or mash a few of the diced tomatoes with a fork to make it thicker. You can also add some tomato paste to slightly thicken the soup and give it a heartier texture.
Add extra chicken stock or water when simmering.
Use hot Italian sausage or add red pepper flakes for soup with a kick.

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