I don’t know about you, but in the dead of winter, when we have single-digit or lower temperatures and wind chills, all I want to eat is soup. I love soups — stews, chowders, bisques… whatever you’ve got, I’m eating it. I think there’s just something so comforting about a nice, big, steaming bowl of soup.
I also love to make soups based on other dishes, too. Dave got me Chrissy Tiegen’s cookbook Cravings
Anyway, one of my favorite meals is lasagna, so it was only natural that I try to make it into lasagna soup.
I did, and it was a hit. This is based off a Paula Deen recipe, but I did my own spin and changed things up a bit.
It really truly tastes like lasagna. And the nice thing is that, since there is considerably less cheese than normal lasagna and I use chicken sausage instead of ground beef, it’s actually a great way to get your lasagna fix without consuming all the fat and calories.
I made mine in a Dutch oven, but you could also make it in the slow cooker if you’d prefer. To do that, I’d just brown off the sausage before adding it into the slow cooker, and add the pasta in about 20-30 minutes before serving.
There’s parmesan cheese in the soup, but if you want to {and I’m not sure why you wouldn’t}, you could also sprinkle some mozzarella cheese on top and either let the heat of the soup melt it or {if your bowls are oven-safe}, pop it under the broiler.
Seriously, why would you not want this?
Lasagna Soup
Ingredients
- 1 lb Italian chicken sausage
- 1/2 c onion chopped
- 1/2 c green pepper chopped
- 1/2 c carrot finely chopped or grated
- 3 tsp minced garlic
- 2 tsp Italian seasoning
- 1 Tbsp brown sugar
- 4 c low-sodium chicken broth
- 1 can 14.5 oz petite diced tomatoes
- 1 can 14.5 oz crushed tomatoes
- 1 can 15 oz tomato sauce
- 1 tsp salt
- 2 cups short-cut pasta see note
- 3/4 c grated parmesan cheese
- 2 cups shredded mozzarella cheese
Instructions
- 1. In a large Dutch oven over medium-high heat, cook sausage over medium-high heat until no longer pink, about 6 to 8 minutes. Add in onion, green pepper, carrot and garlic and cook for an additional 5 minutes or until veggies are soft and sausage is browned.
- 2. Stir in Italian seasoning, brown sugar, broth, tomatoes, tomato sauce and salt. Bring to a boil, then reduce heat and simmer for 25 minutes. Add in noodles and simmer until noodles are tender, about 10-12 minutes. Add parmesan cheese and stir until melted.
- 3. Ladle soup into bowls and sprinkle with mozzarella cheese. If desired, place under broiler to melt cheese {NOTE! Be sure to make sure bowls are oven-safe before placing under broiler!!!}