Lasagna Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
  • 2 tsp olive oil
  • 12 oz turkey Italian sausage, casings removed
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 2 tsp dried oregano
  • ½ tsp crushed red pepper flakes
  • 2 Tbsp tomato paste
  • 1 (28 oz) can fire-roasted diced tomatoes
  • 2 bay leaves
  • 6 cups low-sodium chicken broth
  • 8 oz broken up lasagna noodles or fusilli pasta
  • ½ cup fresh basil leaves, finely chopped
  • black pepper, to taste
Cheesy Goodness:
  • 8 oz low fat ricotta cheese
  • ¼ tsp salt
  • pinch of freshly ground black pepper
  • 2 oz (1/2 cup) 2% mozzarella cheese
  1. Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite-size pieces and brown for 5-6 minutes. Add onions and cook until softened, about 5-6 minutes. Add garlic, oregano and red pepper flakes. Cook for 1 minute.
  2. Add tomato paste and stir well to incorporate. Add diced tomatoes, bay leaves and chicken stock. Stir to combine all ingredients. Bring to a boil and then reduce heat and simmer for 10 minutes.
  3. Add uncooked pasta and cook until al dente, about 10 minutes.
  4. Meanwhile, prepare the cheesy goodness. In a small bowl, combine the ricotta, salt, pepper, and mozzarella; stir to combine.
  5. Add the basil and pepper to the soup; stir. To serve, place a dollop of the cheesy goodness in each soup bowl and ladle the hot soup over the cheese.
Nutrition Information
Serving size: 1½ cups each with 2 heaping tablespoons cheesy goodness Calories: 270 Fat: 7.8 Carbohydrates: 31.9 Sodium: 465 Fiber: 3.4 Protein: 16.9 Cholesterol: 38
Recipe by Prevention RD at