Lasagna Soup

Everything you love about lasagna – all in one bowl of soup! Loaded with chicken sausage, lasagna noodles, marinara and cheese. It’s easy, filling, hearty and perfect for a cold winter night.

This soup is SO darn good! Very family friendly – my kids love it! The dallop of ricotta on top really makes it! I used chicken sausage which gave it such great flavor.

Some of my favorite soups are those that are adapted from classic meals. A few examples of this: my Stuffed Pepper Soup, Baked Potato Soup, Chicken Pot Pie Soup, Slow Cooker Chicken Enchilada Soup, and in my cookbook my yummy stuffed cabbage soup.

What I love about turning classic dishes like lasagna into soup is that it’s a great way to enjoy those dishes with less calories and it’s all made in one pot meal!

Lasagna Soup
Servings: 6 • Size: about 1 1/3 cups • Points+: 7 pt• Smart Points: 9
Calories: 292 • Fat: 10 g • Carb: 29 g • Fiber: 4 g • Protein: 22 g • Sugar: 2 g
Sodium: 739 mg  • Cholest: 8.5 mg


For the soup:

  • cooking spray
  • 14 oz sweet Italian chicken sausage, casing removed
  • 1/2 onion, chopped
  • 2 crushed cloves garlic
  • 4 tbsp chopped fresh parsley, divided
  • 3 cups low-sodium, fat-free chicken broth*
  • 2 1/2 cups water
  • 2 cups quick marinara sauce
  • 2 bay leaves
  • fresh cracked black pepper
  • 6 oz broken lasagna noodles, whole wheat or gluten free*

For topping:

  • 6 tbsp part skim shredded mozzarella cheese*
  • 1/2 cup part skim ricotta cheese
  • 3 tbsp grated parmesan cheese
  • 2 tbsp chopped fresh parsley
  • 1/4 cup fresh basil chiffonade

*check labels for gluten free


Heat a large soup pot or Dutch oven over medium heat, spray with oil and add the sausage; cook until browned, breaking it up as it cooks with a wooden spoon about 4 to 5 minutes. Add the chopped onion and crushed garlic and cook 2 to 3 minutes. Add the parsley, broth, water, marinara sauce, bay leaves and fresh black pepper and bring to a boil; cover, reduce heat and simmer about 30 minutes.

In a medium bowl combine the ricotta, parmesan, and 2 tbsp parsley and mix.

Add the broken pasta and cook uncovered according to package directions. Divide between 6 bowls and top each with 2 tbsp ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top. Makes about 8 cups.