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Tasty Lasagna Soup | homemade soup recipes, lasagna recipe ideas, easy soup recipes, how to make lasagna soup, fall soup recipes, cool weather recipes || The Butter Half via @thebutterhalf

Tasty Lasagna Soup

I could easily eat soup for every meal during the fall and winter seasons. It is easy to make, and it always tastes good. I am also extremely into carbs, and as luck would have it, the first rule of soup eating is devouring ridiculous amounts of bread and rolls along with it. (I'll have a side of soup with this loaf, madame!)
Course Soup
Cuisine American
Keyword easy pasta recipe, kid-friendly recipes, weeknight dinner
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 servings
Calories 744kcal


  • 1 lb Italian sausage
  • 1/2 chopped onion
  • 4 garlic cloves minced
  • 1 can tomato sauce
  • 1 can diced tomatoes
  • 1 can chicken stock
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp dried basil
  • 1/2 tsp garlic salt
  • 8 lasagna noodles
  • 1/4 cup ricotta cheese
  • 1/4 cup mozzarella cheese


  • Break up the Italian sausage and cook over medium heat in a large pot until brown. Add in onions and garlic until the onions are soft and translucent.
  • Add the tomato sauce, diced tomatoes, chicken stock and all of the spices to the meat mixture. Bring to a slight boil and then reduce the heat, allowing it to simmer.
  • While the soup is simmering, cook the lasagna noodles separately until al dente. (Cooking them separately ensures they do not overcook and become too soft.) Once they are done, fill a bowl of soup and add 1-2 noodles per bowl.
  • Combine the cheeses in a small bowl and mix well. Add 2 heaping tablespoons of the cheese mixture onto your soup. Serve with small slices of sourdough bread. Enjoy!


Calories: 744kcal | Carbohydrates: 61g | Protein: 32g | Fat: 41g | Saturated Fat: 15g | Cholesterol: 101mg | Sodium: 2770mg | Potassium: 1294mg | Fiber: 5g | Sugar: 13g | Vitamin A: 970IU | Vitamin C: 25.7mg | Calcium: 166mg | Iron: 5.3mg