Lasagna Soup is a great twist on classic lasagna with way less work.

Sometimes you just want a delicious pasta dish but also a great soup. Look no further, this Lasagna Soup is perfect for this type of situation. It’s easier than a traditional lasagna, but with all the flavors you love.

Can you make this in a crockpot or slow cooker?

You can, but it’s easy enough to make on your stove top and because you don’t want to overcook the noodles, I think it’s best on your cooktop or stove top.
If you’d like to make this recipe in a slow cooker you just need to change a few things. You still brown the sausage and sauté the onions and garlic on the stovetop just as the recipe below instructs. Then you add that mixture to the crockpot along with the herbs, tomatoes and tomato paste, and the chicken broth. Let that cook on low for 7-8 hours or high for 5-6 hours. Once that has cooked, stir in the noodles and let them cook for about 30 minutes or until tender. Serve as below.

Can you make Lasagna Soup vegetarian?

Yes you can! This is such a simple recipe to adapt. Not a fan of sausage? Substitute it for ground beef, or even turkey or chicken. Are you a vegetarian? Just remove the sausage and replace the chicken stock for vegetable stock. You could even take it a step further into vegan by trading out the cheeses for your favorite non-dairy varieties.

Can Lasagna Soup be frozen?

You bet it can! If you are going to make it a freezer meal you will definitely want to leave the noodles out until you reheat it. Just put the cooked sausage mixture along with everything else (other than the noodles) into a gallon sized ziplock bag. It can be frozen for about 3 months. When you’re ready to use it let it thaw in the refrigerator overnight before cooking as normal.

Ingredients for Lasagna Soup:

1 tablespoon olive oil
1 cup onion minced
1 1/2 teaspoon garlic minced
1 pound Italian Sausage, remove the casing
4 cups chicken stock
1 28oz. can whole tomatoes
2 tablespoons tomato paste
1 teaspoon ground oregano
1/4 teaspoon ground thyme
1/4 cup fresh basil leaves, rolled and sliced (chiffonade cut)
8 uncooked lasagna noodles
1 cup mozzarella cheese, + more for a garnish
1/2 cup parmesan cheese, finely grated, + more for a garnish
salt and pepper to taste
ricotta cheese or cottage cheese for serving *optional

How to Make Lasagna Soup:

In a large pot set to medium high heat cook the sausage. Break it up with a spatula until it is all browned. Move the cooked sausage to a plate lined with a paper towel to absorb excess grease. Wipe most of the grease out of the pot.
Add the olive oil to the pot and the diced onion and sauté the onion until translucent. Add in the minced garlic and cook until fragrant (about 1 minute). Add the sausage back into the pot and continue cooking and stirring.
Add in the can of whole tomatoes. With kitchen shears cut the whole tomatoes into small bite sized chunks.
Add the tomato paste, oregano, thyme and basil. Add in the chicken stock and bring the soup to a boil.
Add in the lasagna noodles and cook for 8-10 minutes until the noodles are tender. Reduce the heat and add in the grated cheeses. Season with salt and pepper.
To serve ladle the soup into bowls top with cheese and fresh basil leaves if desired.

Lasagna Soup

Lasagna Soup is a great twist on classic lasagna with way less work.

Author Kami | NoBiggie.net

Ingredients

1 tablespoon olive oil
1 cup onion minced
1 1/2 teaspoon garlic minced
1 pound Italian Sausage remove the casing
4 cups chicken stock
1 28 oz. can whole tomatoes
2 tablespoons tomato paste
1 teaspoon ground oregano
1/4 teaspoon ground thyme
1/4 cup fresh basil leaves rolled and sliced (chiffonade cut)
8 uncooked lasagna noodles
1 cup mozzarella cheese + more for a garnish
1/2 cup parmesan cheese finely grated, + more for a garnish
salt and pepper to taste
ricotta cheese or cottage cheese for serving *optional

Instructions

In a large pot set to medium high heat cook the sausage. Break it up with a spatula until it is all browned. Move the cooked sausage to a plate lined with a paper towel to absorb excess grease. Wipe out most of the grease out of the pot.
Add the olive oil to the pot and the diced onion and sauté until translucent. Add in the minced garlic and cook until fragrant (about 1 minute). Add the sausage back into the pot and continue cooking and stirring.
Add in the can of whole tomatoes. With kitchen shears cut the whole tomatoes into small bite sized chunks.
Add the tomato paste, oregano, thyme and basil. Add in the chicken stock and bring the soup to a boil.
Add in the lasagna noodles and cook for 8-10 minutes until the noodles are tender. Reduce the heat and add in the grated cheeses. Season with salt and pepper.
To serve ladle the soup into bowls top with cheese and fresh basil leaves if desired.