Best 7 Lasagna Soup With Italian Sausage Recipes

SAUSAGE LASAGNA SOUP

Steps:

• In 5-quart Dutch oven or saucepan, cook sausage, onion and garlic over medium-high heat 4 to 6 minutes, stirring occasionally, until sausage is thoroughly cooked; drain. Add mushrooms; cook 2 minutes longer.
• Stir in sauce mix (from Hamburger Helper™ box), tomatoes, tomato paste, water, pepper flakes and pepper. Heat to boiling, stirring constantly.
• Reduce heat. Cover; simmer 10 minutes, stirring occasionally.
• Stir in uncooked pasta (from Hamburger Helper™ box) and spinach. Cover; cook 10 minutes longer or until pasta is tender. Sprinkle with Parmesan cheese.

LASAGNA SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Cook hot and mild sausage, stirring to break up into pieces, until browned, about 5 minutes. Add onions; cook and stir until translucent, about 5 minutes. Stir in garlic, oregano, and red pepper flakes; cook until fragrant, about 2 minutes.
• Stir tomato paste into the paste. Fill tomato paste can with water and pour in; mix well. Pour in beef broth, diced tomatoes, crushed tomatoes, and wine. Stir in basil sprigs, salt, and pepper. Bring soup to a boil; reduce heat and simmer until flavors combine, at least 30 minutes.
• Mix ricotta cheese, mozzarella cheese, and Parmesan cheese together in a bowl; season with salt and pepper.
• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Divide pasta among serving bowls; spoon some of the ricotta cheese mixture on top. Ladle soup over cheese mixture.

CHEESY SAUSAGE LASAGNA SOUP

Steps:

• Cook and stir sausage in a large pot until browned, about 5 minutes. Stir in onions, mushrooms, and garlic. Pour in chicken broth, tomato sauce, and diced tomatoes; bring soup to a boil.
• Stir pasta into the soup. Cook, stirring occasionally, until almost tender, about 10 minutes. Stir in spinach, mozzarella cheese, and Parmesan cheese. Remove from heat; stir in basil and let stand until pasta is tender, about 2 minutes more.

ONE-POT LASAGNA SOUP

Steps:

• In 5- to 5 1/2-quart Dutch oven, cook Italian sausage and onion over medium heat 8 to 10 minutes, stirring occasionally, until sausage is brown and onion is tender; drain.
• Stir in chicken broth, diced tomatoes, pepper and lasagna noodles. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until pasta is tender.
• Serve soup with Parmesan and ricotta cheese.

SAUSAGE LASAGNA SOUP

Steps:

• Heat oil in a large dutch oven over medium heat. Add onion and cook, stirring frequently, until it's translucent.
• In the same pot, brown the sausage meat and onion until fully cooked; drain fat from the pan.
• Add the garlic and cook until garlic is fragrant.
• Stir in the tomatoes, balsamic vinegar, red pepper flakes (if using) and oregano. Add the stock. Taste and salt to taste. If it tastes too sour for your taste, stir in 1-2 tbs brown sugar.
• Cook until the soup begins to simmer. Place the broken-up lasagna noodles to the soup. Cook until pasta is al dente, about 10 minutes.
• Stir in the shredded cheese.
• Serve and top each bowl with Parmesan cheese and the torn basil.

SLOW-COOKER LASAGNA SOUP

Steps:

• In a large skillet, cook sausage over medium-high heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Transfer to a 5- or 6-qt. slow cooker., Add onion and carrots to same skillet; cook and stir until softened, 2-4 minutes. Stir in mushrooms and garlic; cook and stir until mushrooms are softened, 2-4 minutes. Transfer to slow cooker. Stir in broth, tomatoes and tomato sauce. Cook, covered, on low until vegetables are tender. 4-6 hours., Skim fat from soup. Add lasagna; cook until tender, 1 hour longer. Stir in spinach. Remove insert; let stand 10 minutes. Divide mozzarella cheese among serving bowls; ladle soup over cheese. Sprinkle with Parmesan cheese and, if desired, basil.

LASAGNA SOUP

Steps:

• Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain; drizzle with olive oil and toss.
• Meanwhile, heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion and cook, stirring, until softened, about 4 minutes. Add the sausage, garlic and oregano and cook, stirring and breaking up the sausage with a wooden spoon, until the sausage is browned, about 3 minutes. Add the tomato paste and cook, stirring, until darkened, about 2 minutes.
• Add the chicken broth, tomatoes and 1 cup water; cover and bring to a simmer. Uncover and cook until slightly reduced, about 10 minutes. Stir in the noodles, basil, parmesan and heavy cream; simmer 2 more minutes.
• Divide the soup among bowls. Top with ricotta and sliced basil.