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.

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.
Lasagna Soup

This soup is SO darn good! Very family friendly – my kids love it! The dollop of ricotta on top really makes it! I used chicken sausage which gave it such great flavor. I’ve included stove top, Instant Pot and Slow Cooker directions.

Some of my favorite soups are those that are adapted from classic meals. A few examples of this: 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!

And since so many are asking, although I have and love my Instant Pot, I still love my slow cooker! I have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker (affil link). I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This slow cooker is so great, I actually own several!

How To Make 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.

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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.

Ingredients:

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

Directions:

Stove Top Directions:

  1. 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.
  2. Add the chopped onion and crushed garlic and cook 2 to 3 minutes.
  3. 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.
  4. In a medium bowl combine the ricotta, parmesan, and 2 tbsp parsley and mix.
  5. Add the broken pasta and cook uncovered according to package directions.
  6. Divide between 6 bowls and top each with 2 tbsp ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top.

Slow Cooker Directions:

  1. Heat a large nonstick skillet over medium-high heat, spray with oil and add the sausage; cook until browned, breaking it up as it cooks with a wooden spoon about 3 to 4 minutes. Add the chopped onion and crushed garlic and cook until soft, about 3 to 4 minutes.
  2. Transfer to the slow cooker and add the parsley, broth, water, marinara sauce, bay leaves and fresh black pepper. Cover and set the slow cooker to low 8 hours or high 4 hours.
  3. Meanwhile, in a medium bowl combine the ricotta, parmesan, and 2 tablespoons of the parsley and mix well; set aside until the soup is ready.
  4. About 30 minutes before the soup is ready, remove the bay leaves and add the broken pasta, cover and cook until the pasta is cooked, about 30 minutes. Divide between 6 bowls and top each with 2 tbsp ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top.

Instant Pot Directions:

  1. Press saute on the Instant Pot and spray with oil. Add the sausage and cook until browned, breaking it up as it cooks with a wooden spoon about 4 to 5 minutes.
  2. Add the chopped onion and crushed garlic and cook 2 to 3 minutes. Press cancel to shut off.
  3. Add the parsley, broth, water, marinara sauce, bay leaves and fresh black pepper; cover and cook high pressure 15 minutes.
  4. In a medium bowl combine the ricotta, parmesan, and 2 tbsp parsley and mix. Set aside.
  5. Use the natural or the quick release method, then open the pot. Add the broken pasta, cover and cook high pressure 3 minutes. Use the quick release method to open the pot.
  6. Divide between 6 bowls and top each with 2 tbsp ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top.

Nutrition Information

Yield: 6 servings, Serving Size: about 1 1/3 cup

  • Amount Per Serving:
  • Freestyle Points: 7
  • Points +: 8
  • Calories: 292 calories
  • Total Fat: 10g
  • Saturated Fat: 9.5g
  • Cholesterol: 63.5mg
  • Sodium: 747.5mg
  • Carbohydrates: 29.5g
  • Fiber: 4g
  • Sugar: 2.5g
  • Protein: 22.5g
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