I make this lasagna soup at least once a month once the weather gets cold. Seasoned with Italian herbs, this soup is not shy in the flavor department. It’s wonderfully rich and the pasta soaks up all of the goodness.
Tips for Success
Make the soup in a heavy bottomed pot or Dutch oven. It will distribute the heat more evenly. Feel free to add in other veggies if you like. Mushrooms, bell peppers and mushrooms all work well.
How to Store and Reheat
Store leftover lasagna soup in an airtight container in the refrigerator for up to 3 days. Reheat in a pot set over medium-low heat or in the microwave for 3 minutes. Because the pasta will soak up liquid when it sits, you may want to add in a little extra broth or water to loosen it back up. If you’d like to freeze this soup, I recommend leaving out the noodles until you plan to reheat it. It’ll keep well for up to 3 months if properly frozen.
Serving Suggestions
Lasagna soup is a great all-in-one meal. I like to serve it with garlic bread, dinner rolls, or breadsticks for dipping. For a little extra nutrition, I like to serve it with my favorite Olive Garden salad.
How to Make Lasagna Soup Step by Step
Brown the Meat: In a large pot set over medium-high heat, brown 1 pound of ground Italian sausage with ½ of a chopped onion until the meat is no longer pink. Season the Meat: Stir in 1 tablespoon of Dijon mustard, 1½ teaspoons of garlic powder, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, ½ teaspoon of dried basil, ½ teaspoon of onion powder, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper. Add the Broth: Once the sausage is browned and seasoned, add in 28 ounces (1 large can) of diced tomatoes, 6 ounces (1 small can) of tomato paste, 8 broken lasagna noodles, and 6 cups of low-sodium beef broth. Simmer the Soup: Bring the mixture to a boil. Cover, turn down the heat, and cook until lasagna noodles are softened, about 12-15 minutes. Mix the Cheeses: While the noodles cook, take 1 cup of freshly shredded mozzarella cheese and ½ cup of ricotta cheese and mix them together in a separate bowl. Garnish and Serve: To serve, ladle the soup into bowls and add a spoonful of cheese mix on the top and garnish with the shredded basil.
