Lasagna Soup Recipe

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This warm, hearty, and nourishing Lasagna Soup Recipe makes a popular spaghetti dish spoonable. Ideal for cool winter days.  


– 1 pound ground Italian sausage – 1 cup diced onion – 3 cloves garlic minced – 32 ounces chicken stock – 24 ounces jarred marinara sauce – 15 ounces crushed tomatoe – 2 tablespoons prepared pesto sauce plus more for garnish – 1 teaspoon black pepper divided – ½ teaspoon kosher salt – 8 lasagna noodles broken into bite-sized piece – 15 ounces ricotta cheese – 1 cup shredded mozzarella cheese – Grated parmesan cheese for garnish


Over medium-high heat, brown and crumble the sausage with the onion in a Dutch oven. Do this for about 10 minutes, or until there is no more pink meat and the onions look clear.  

Step 1

After that, add the garlic and cook for 30 seconds, until it starts to smell good. Then, pour off any extra fat.  

Step 2

Remove any bits from the bottom of the pan as you add the chicken stock. Put in the pesto, crushed tomatoes, marinara sauce, half of the pepper, and salt. 

Step 3

Stir everything together. Once the soup starts to boil, leave it alone for 20 minutes and check on it every now and then.  

Step 4

Break the lasagna noodles into bite-sized pieces while the soup is cooking. Follow the steps on the package to cook the lasagna noodles.  

Step 5

Make sure the noodles don't stick together by stirring them a lot. Pour them out and quickly run cold water over them to keep them from cooking and making a mess. 

Step 6

In a medium-sized bowl, mix the ricotta, mozzarella, and last few grinds of black pepper. Mix this stuff together until it's all mixed in. 

Step 7

To serve, put the noodles in bowls with the soup and stir them in. If you want, 

Step 8

add a generous dollop of the ricotta cheese mixture to the soup and top it with more pesto. Add some chopped Parmesan cheese to the top of the soup.  

Step 9

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