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The Best 30-Minute Lasagna Soup

This Lasagna Soup is a game-changer! Quick to prepare and packed with savory flavors, it's a weeknight winner!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 6 servings

Ingredients

  • 3 tablespoons olive oil
  • 1 pound Johnsonville Fresh Italian Hot Ground Sausage (or mild sausage)
  • 2 cups sweet Vidalia or yellow onion (peeled and diced small)
  • 4 cloves garlic (peeled and finely minced)
  • 48 ounces low-sodium chicken broth (6 cups)
  • 14.5 ounce can diced tomatoes (petite diced, no-salt-added)
  • 14.5 ounce can fire-roasted tomatoes (with juice)
  • 2 rounded tablespoons tomato paste
  • 2 or 3 pieces bay leaves
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 to 2 teaspoons salt (or to taste)
  • 1 teaspoon black pepper
  • ½ teaspoon cayenne pepper (optional and to taste)
  • 8 ounces lasagna noodles (about 10 noodles, broken into bite-sized pieces)
  • ½ cup fresh Italian flat-leaf parsley leaves (discard stems, finely minced)
  • 2 cups shredded mozzarella cheese (divided)
  • 1 cup Parmesan cheese (divided)

Instructions

  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sausage, breaking it apart with a wooden spoon. Sauté until browned and cooked through, about 5-7 minutes.
  • Once the sausage is cooked, add the diced onion and minced garlic. Cook for another 3-4 minutes, stirring frequently, until the onion is translucent and fragrant.
  • Pour in the chicken broth, diced tomatoes (with juice), fire-roasted tomatoes (with juice), and tomato paste. Toss in the bay leaves, oregano, basil, salt, black pepper, and optional cayenne pepper. Stir well to combine.
  • Increase the heat and bring the soup to a gentle boil. Once boiling, reduce the heat to low and let it simmer for about 10 minutes to allow the flavors to meld together.
  • Break the lasagna noodles into bite-sized pieces and add them to the soup. Cook for an additional 8-10 minutes, or until tender, stirring occasionally.
  • Once the noodles are cooked, remove the bay leaves from the pot. Stir in the minced parsley and 1 cup of mozzarella cheese, allowing it to melt into the soup.
  • Ladle the soup into bowls and top each serving with the remaining mozzarella cheese and Parmesan cheese. Optionally, add more fresh parsley for garnish.

Equipment

  • Large Pot or Dutch Oven
  • Wooden Spoon
  • Measuring cups and spoons
  • Knife and cutting board
  • Serving bowls

Notes

  • Substitute ground turkey or chicken for a leaner option.
  • Use whole wheat lasagna noodles for added fiber.
  • Store leftovers in an airtight container for up to 3 days.