This easy, 30-minute lasagna soup gives you all the rich flavor of your favorite lasagna minus the work. Hearty and comforting, but not as heavy as lasagna!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Soup
Cuisine: Italian
Keyword: best lasagna soup recipe, cheesy sausage lasagna soup, Italian sausage lasagna soup, lazy lasagna soup, sausage lasagna soup
Servings: 5
Calories: 892kcal
Author: Averie Sunshine
Ingredients
3tablespoonsolive oil
1poundJohnsonville Fresh Italian Hot Ground Sausagede-cased Johnsonville Fresh Italian Hot Sausage Links or mild sausage may be substituted
2cupssweet Vidalia or yellow onionpeeled and diced small (about 1 large onion)
4garlic clovespeeled and finely minced
48ounces6 cups low-sodium chicken broth
one 14.5-ounce cans diced tomatoes and juiceI used petite diced, no-salt-added
one 14.5-ounce can fire roasted tomatoes and juice
2rounded tablespoons tomato paste
2or 3 bay leaves
2teaspoonsdried oregano
2teaspoonsdried basil
1 to 2teaspoonssaltor to taste
1teaspoonblack pepper
¼teaspooncayenne pepperoptional and to taste
8ounceslasagna noodlesabout 10 noodles, broken into bite-sized pieces
⅓cupfresh Italian flat-leaf parsley leavesdiscard stems, finely minced
2cupsshredded mozzarella cheesedivided
1cupparmesan cheesedivided
Instructions
To a large Dutch oven or stockpot, add the olive oil, sausage, onions, and sauté for about 8 minutes over medium-high heat, or until sausage is cooked through and onions are lightly golden browned. Stir and flip intermittently.
Add the garlic and sauté for 1 to 2 minutes. Stir intermittently.
Add the chicken broth, both kinds of tomatoes and juice, tomato paste, bay leaves, oregano, basil, salt, pepper, optional cayenne pepper, noodles, and bring to a boil. Allow mixture to boil gently for about 15 minutes, or until noodles are tender and done. If at any point the overall liquid level looks low or you prefer your soup to have more broth, add 1 to 2 cups of water or additional chicken broth; you’ll adjust the salt and seasoning levels at the end. Stir intermittently.
Add the parsley, stir to combine, and boil 1 minute.
Taste soup and add salt to taste. This will vary based on how salty the sausage, chicken broth, tomatoes, and tomato paste are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, spices, etc.). Remove bay leaves.
Preheat oven to the broiler setting.
Ladle soup into oven-safe bowls and top each bowl with about 1/3 cup mozzarella and 2 tablespoons parmesan. Place bowls on a baking sheet and set under the broiler. Broil for about 1 minute or until cheese is melted and is as lightly golden browned as desired. Keep a very watchful eye so that it doesn’t burn which can happen in seconds.
Serve immediately.
Notes
Ungarnished soup (no cheese added) will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.