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Lasagna Soup

  • 25 m
  • 25 m
Marianne Williams
“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.”


    • 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


  • 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.
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