Lasagna Soup

Lasagna Soup

1 Review
From:, November 2019

This quick and healthy lasagna soup recipe has all the comforting flavors of classic lasagna with plenty of tomatoes, Italian turkey sausage and lasagna noodles broken into bite-size bits. A dollop of ricotta cheese mixed with mozzarella and Parmesan adds a creamy finishing touch. Serve the soup with a green salad and crusty bread to sop up what's left in the bowl for an easy healthy dinner that's ready in under 30 minutes.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 2 tablespoons extra-virgin olive oil
  • 1 cup chopped yellow onion
  • 6 ounces hot Italian turkey sausage, casings removed
  • 3 cloves garlic, finely chopped
  • 1 tablespoon tomato paste
  • 1 (28 ounce) can no-salt added crushed tomatoes
  • 4 cups water
  • 2 cups low-sodium chicken broth
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • 6½ lasagna noodles (about 6 ounces), preferably whole-wheat, broken into 1½-inch pieces
  • 1 teaspoon balsamic vinegar
  • ¾ cup part-skim ricotta cheese
  • ½ cup shredded mozzarella cheese
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons chopped fresh basil


  • Prep

  • Ready In

  1. Heat oil in a large pot over medium-high heat. Add onion and cook, stirring occasionally, until almost translucent, about 5 minutes. Push onions to one side of the pot and add sausage to the other side. Cook, breaking up the sausage into small pieces with a wooden spoon, until browned, about 4 minutes. Add garlic and tomato paste; cook, stirring constantly, until the tomato paste is heated through, about 2 minutes. Add tomatoes, water, broth, sugar and salt; bring to a boil over high heat. Add lasagna noodles and stir to separate. Cook, stirring occasionally, until the pasta is just cooked through but not completely soft, 8 to 10 minutes. Remove from heat and stir in vinegar.
  2. Meanwhile, combine ricotta, mozzarella and Parmesan in a small bowl; set aside.
  3. Ladle the soup into 6 bowls. Top each serving with a dollop of the ricotta mixture. Sprinkle with basil.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 351 calories; 14 g fat(5 g sat); 7 g fiber; 36 g carbohydrates; 20 g protein; 13 mcg folate; 34 mg cholesterol; 9 g sugars; 2 g added sugars; 1,386 IU vitamin A; 11 mg vitamin C; 184 mg calcium; 4 mg iron; 457 mg sodium; 684 mg potassium
  • Nutrition Bonus: Vitamin A (28% daily value), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 vegetable, 1½ starch, 1 fat, 1 medium-fat protein, ½ high-fat protein

Reviews 1

November 26, 2019
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By: MeganOS
Lasagna: Good. Soup: Good! Lasagna Soup: Really good! And it takes a half an hour to make.
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