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Lasagna Soup
Easy homemade lasagna soup recipe.
Course
Main Course
Cuisine
American, Italian
Prep Time
10
minutes
minutes
Cook Time
55
minutes
minutes
Total Time
1
hour
hour
5
minutes
minutes
Servings
10
servings
Calories
403
kcal
Author
Kate @ I Heart Eating
Ingredients
1 ½
pounds
Italian sausage
1
1 ½
cups
diced white or yellow onions
6
garlic cloves
minced
1
tablespoon
dried Italian seasoning
6
ounce
can tomato paste
2-14.5
ounce
cans diced tomatoes
undrained
6
cups
chicken stock
2
8
ounce
package mafalda pasta or mini lasagna noodles
3
Salt and ground black pepper
to taste
Instructions
Heat a large pot over medium heat. A Dutch oven works well.
Add sausage and cook, breaking into pieces as it browns, about 5 minutes.
Drain all but 1 tablespoon of grease from the sausage and return sausage to pot.
Add diced and cook until softened, about 5 minutes.
Stir in garlic and Italian seasoning. Cook for 1 minute.
Add tomato paste and stir in.
Cook for about 3 minutes, or until the tomato paste becomes a deep rust color.
Add diced tomatoes and chicken stock. Stir to combine.
Bring to a boil.
Reduce heat, cover, and simmer for 30 minutes.
Add dry mafalda pasta and cook until al dente. Don’t overcook or the pasta will get mushy and absorb too much of the soup liquid.
Video
Notes
Mild or hot Italian sauage will work. You can also use turkey Italian sausage if you prefer.
Or chicken broth. I prefer to use reduced-sodium chicken broth so that I can control the sodium if I use broth.
Or another type of shaped pasta.
Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
403
kcal
|
Carbohydrates:
30
g
|
Protein:
18
g
|
Fat:
24
g
|
Saturated Fat:
8
g
|
Cholesterol:
56
mg
|
Sodium:
849
mg
|
Potassium:
617
mg
|
Fiber:
2
g
|
Sugar:
6
g
|
Vitamin A:
275
IU
|
Vitamin C:
9
mg
|
Calcium:
48
mg
|
Iron:
2
mg