This is an easy, quick soup that has the taste of lasagna, but the satisfaction of a hearty soup. It’s so simple – coming together in just 45 minutes (including prep) – it’s a quick weeknight dinner without all the fuss.
You can switch around a few things if you want. I used regular canned diced tomatoes, but you can use fire-roasted tomatoes for a deeper, richer flavor (even substituting one can would do the trick). Also, you can use hot sausage instead of the sweet. I just prefer sweet sausage – and I just added some cayenne at the end to add a little heat.
The recipe makes a lot, but the leftovers are wonderful; the time overnight gives the flavors time to marry.
45-Minute Lasagna Soup
- 3 tablespoons olive oil
- 1 pound sweet Italian sausage
- 1 cup diced onion yellow or Vidalia
- 4 garlic cloves minced
- 6 cups chicken stock plus 1 to 2 cups, if needed
- 1 6- ounce can tomato paste
- 2 14.5- ounce cans diced tomatoes and juice
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 3 bay leaves
- 1 teaspoon salt or to taste
- 1 teaspoon ground pepper or to taste
- 1/4 teaspoon cayenne pepper optional
- 8 ounces dried lasagna noodles 8 to 10 noodles, broken into bite-sized pieces
- 2 cups mozzarella cheese divided
- 1 cup parmesan cheese divided
In a large dutch oven or stock pot, saute the sausage and onions in olive oil over medium-high heat for about 8 minutes. The sausage should be cooked through, and the onions should be golden brown.
Add the garlic and saute for another 2 minutes. Stir frequently - you don't want the garlic to burn.
Add the chicken broth, tomato paste, tomatoes and their juice, dried basil and oregano, bay leaves, salt and pepper, cayenne (if you're using it) and the lasagna noodles. Bring to a boil. Continue boiling for about 15 minutes, or until the noodles are tender.
At this point, you might want to add 1 to 2 cups more chicken stock (you could add water instead), depending on how thin you like your soup.
Add the salt and pepper, and adjust seasonings as you like them. Remove the bay leaves.
Ladle soup into bowls and top with mozzarella and parmesan cheeses. Serve immediately.
Soup (without the cheese added) will keep for about a week in the fridge and for up to six months in the freezer.