Lasagna Soup
Prep time
Cook time
Total time
Serves: 8-10
  • for the soup:
  • 2 tsp. olive oil
  • 1 lbs. Italian sausage or Chicken Sausage
  • 1 onion chopped
  • 5 garlic cloves, minced
  • 1½ cups chopped carrots
  • 3 tsp. dried oregano
  • 2 tsp. italian seasoning
  • ½ tsp. crushed red pepper flakes (more or less depending on meat used)
  • 3 T. tomato paste
  • 6 cups chicken broth
  • 1 cup water
  • 2 14.5-oz. cans fire roasted diced tomatoes (puree one can)
  • 1 5oz bag of spinach (chopped)
  • 8 oz. elbow noodles
  • ½ c. finely chopped fresh basil leaves (optional)
  • salt and freshly ground black pepper, to taste
  • for the cheese mixture:
  • 8 oz. ricotta
  • ¼ c. grated Parmesan cheese
  • ½ c. fresh Parmesan cheese
  • ¼ tsp. salt
  • freshly ground pepper
  1. In a large pot on medium high heat add 2 tsp olive oil, add the italian sausage or chicken sausage (casing removed). Cook for 6-8 minutes or until meat is no longer pink, breaking it up into crumbles. Add onion and cook until translucent about 4 minutes. Add garlic; cook 1 minute longer. Drain if needed.
  2. Add chopped carrots, dried oregano, italian seasoning,crushed red pepper and tomato paste, stir until well combined, about 1 minute. Add chicken broth, water, both cans of fire roasted tomatoes. (puree one can in the blender before adding to the pot). Bring to a boil; reduce heat, cover and simmer until slightly thickened, about 30 minutes.
  3. Boil a pot of water and cook noodles al dente ( follow package).
  4. In a small bowl, combine ricotta, grated, and fresh Parmesan, salt and pepper, to taste; set aside for serving.
  5. Add noodles to the pot of soup once it has slightly thickened.
  6. Serve with a heaping spoonful or the ricotta mixture. You could also serve with fresh chopped basil, and mozzarella cheese.
Recipe by Two Sisters Kitchens at