I made this lasagne soup on a whim a few years ago and it was an instant family favorite.  Then I taught it in one of my bootcamps and I am still getting rave reviews!  It’s so easy and you can make it with meat or veggies or both.  I honestly use whatever I have in the fridge/pantry, but you know I love to add lots of veggies to everything! The soup will taste as good as the marinara sauce you use since that is the flavor base.  Enjoy!

Why You’ll Love This Lasagne Soup

• Nothing says comfort food like a dish of bubbling lasagne or a bowl of hot soup;
• Now you can enjoy your lasagne, but lighter!
• This soup is very versatile;
• Super satiating and warming on a cold winter day.

Ingredients

• Meat – meat is optional in this soup. You can use ½ lb ground sausage meat or plant sausage OR 1.5 cups cooked chickpeas, drained and rinsed, pulsed in a food processor.
• Veggies -onion, mushrooms, zucchini, garlic, and baby spinach or leafy green of choice
• Marinara sauce – either homemade or store-bought works! Just keep in mind the salt content of your sauce before adding extra sea salt.
• Noodles – lasagne noodles sheets (traditional or no-boil), broken up into bite-size pieces
• Stock – vegetable stock, chicken stock, or water (keeping salt content in mind here as well!)
• Parmesan rind – optional but really adds some amazing flavor
• Garnish – a dollop of ricotta and/or grated parmesan (optional)

How to Make Lasagne Soup

1. Heat a large pot over medium heat. If using sausage, add oil and when warm, add sausage. Saute until browned and just cooked. Add the onion, mushrooms and zucchini. Saute until vegetables are tender.
2. Add garlic to the pot and saute until fragrant. Add chickpeas, if using. 
3. Stir in marinara sauce, stock and parmesan rind (if using) and season with salt and pepper. Bring to a boil and add lasagne noodles. Stir soup with a wooden spoon so the noodles don’t stick together. Lower to a simmer and continue to stir, and cook for 10 minutes. Test lasagne noodles for tenderness. Stir in spinach or leafy greens and cook until wilted. Garnish with ricotta or grated parm before serving (do not garnish if you’re planning on freezing the soup).

Tips

• You can cook noodles separately (as I did for these photos), and if you do, reduce the stock in the soup by 1 cup.
• The longer the soup sits on the stove with cooked noodles, the more it will thicken up.
• If you don’t use sausage, you can chop up some fennel seed and a pinch of crushed red pepper and saute with the vegetables.
• Allow soup to cool before storing in the fridge or freezer.
• Do not garnish the entire soup if you plan on freezing.
• Taste for salt from the sauce and stock before adding any extra

Substitutions

• Ground sausage meat – plant sausage, or cooked chickpeas, drained and rinsed, pulsed in a food processor
• Chicken stock – vegetable stock or water
• Baby spinach – any leafy green of choice

Other recipes you may like:

Butternut Squash Lasagne with Mushrooms, Sage, Kale, and Cashew-Cauliflower Bechamel

Lasagne Cupcakes

Pasta E Fagioli 

Split Pea and Barley Soup

Porcini, Greens, and Bean Soup Recipe

If you give this Lasagne Soup a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Subscribe for free to my site for the latest recipes,  updates and things I’m loving lately.  If you enjoy this recipe, check out my online class here!  I teach a new class every month, which you watch on your own time.  Give me an hour a month, and I’ll make you a better, healthier cook!