The Best Lasagna Soup
Everyone loves this Lasagna Soup packed with Italian sausage, healthy vegetables, lasagna pasta, and wholesome tomato-based broth.
Servings: 10
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small yellow onion, finely diced
- 2 carrots, finely diced
- 4 cloves garlic, minced
- 1 pound ground Italian pork sausage
- ½ tablespoon Italian Seasoning
- ½ teaspoon kosher salt, or to taste
- ½ teaspoon freshly ground black pepper
- 2 tablespoons tomato paste
- 1 large can (28 ounces) crushed tomatoes
- 1 can (15 ounces) diced tomatoes
- 1 teaspoon granulated sugar
- 4 cups low sodium chicken broth
- 2 cup water
- 2 bay leaves
- 8 lasagna sheets, broken into pieces
- 8 ounces shredded mozzarella, for topping
- 3 tablespoons grated parmesan cheese, for topping
- Chopped fresh Basil leaves, for garnish
- Chopped fresh parsley, for garnish
Instructions
- Heat olive oil and butter in a Dutch oven set over medium-high heat.
- Add the onions and carrots; cook for 4 minutes, stirring occasionally.
- Stir in the garlic and cook for 20 seconds.
- Add the sausage and cook for 6 minutes, or until completely browned, breaking it up into pieces with a wooden spoon.
- Stir in the Italian seasoning, salt, pepper, and tomato paste.
- Add crushed tomatoes, diced tomatoes, and sugar; stir to combine.
- Add in the chicken broth and water; add in the bay leaves and bring mixture to a boil.
- Stir in the broken up lasagna sheets; lower heat to medium and continue to cook for 20 minutes, or until pasta is tender.
- Taste for salt and pepper; adjust accordingly.
- Top with mozzarella cheese and parmesan cheese.
- Garnish with basil and parsley.
- Serve.
Nutrition
Serving: 1cup | Calories: 401kcal | Carbohydrates: 30g | Protein: 19g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 855mg | Potassium: 675mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2515IU | Vitamin C: 15mg | Calcium: 204mg | Iron: 3mg
