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Lasagna Soup

Jennifer Young
Lasagna soup is a quick, easy, and slightly healthier way to get your lasagna fix!
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Cook Time 45 mins
Total Time 45 mins
Servings 8

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!!!}

Notes

Note: I used cavatappi pasta for this, but if you can find lagasnette pasta {short cuts of pasta that resemble miniature lasagna noodles}, that would be perfect.
Adapted from Paula Deen's Tastes Like Lasagna Soup