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.
Yield: 6 servings
4.9 from 68 votes

Lasagna Soup

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Course: Soup
Cuisine: Italian
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

Instructions

Stove Top Directions:

  • 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.

Slow Cooker Directions:

  • 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.
  • 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.
  • 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.
  • 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:

  • 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.
  • Add the chopped onion and crushed garlic and cook 2 to 3 minutes. Press cancel to shut off.
  • Add the parsley, broth, water, marinara sauce, bay leaves and fresh black pepper; cover and cook high pressure 15 minutes.
  • In a medium bowl combine the ricotta, parmesan, and 2 tbsp parsley and mix. Set aside.
  • 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.
  • Divide between 6 bowls and top each with 2 tbsp ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top.

Nutrition

Serving: 11/3 cup, Calories: 292kcal, Carbohydrates: 29.5g, Protein: 22.5g, Fat: 10g, Saturated Fat: 9.5g, Cholesterol: 63.5mg, Sodium: 747.5mg, Fiber: 4g, Sugar: 2.5g
Blue Smart Points: 7
Green Smart Points: 9
Purple Smart Points: 5
Points +: 8