Lasagna Soup

Easy homemade lasagna soup recipe.

Course Main Course

Cuisine American, Italian

Prep Time 10

Cook Time 55

Total Time 1 5

Servings servings

Calories 403kcal

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.
1 ½ pounds Italian sausage
Drain all but 1 tablespoon of grease from the sausage and return sausage to pot.
Add diced onion and cook until softened, about 5 minutes.
1 ½ cups diced white or yellow onions
Stir in garlic and Italian seasoning. Cook for 1 minute.
6 garlic cloves, 1 tablespoon dried Italian seasoning
Add tomato paste and stir in.
6 ounce can tomato paste
Cook for about 3 minutes, or until the tomato paste becomes a deep rust color.
Add diced tomatoes and chicken stock. Stir to combine.
2-14.5 ounce cans diced tomatoes, 6 cups chicken stock
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. Add salt and pepper to taste.
8 ounce package mafalda pasta or mini lasagna noodles, Salt and ground black pepper

Italian sausage: Mild or hot Italian sausage will work. You can also use turkey Italian sausage if you prefer.
Broth: Or chicken broth. I prefer to use reduced-sodium chicken broth so that I can control the sodium if I use broth.
Noodles: Or another type of shaped pasta. I've also broken sheets of regular lasagna noodles to use in the soup.
Nutrition values are estimates.