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Weeknight • Soups

Hearty Sausage and Spinach Lasagna Soup

All the comforting flavors of lasagna in a warm, quick-cooking soup, loaded with sausage, spinach, and pasta.

Prep
15 min
Cook
25 min
Servings
6
Level
Weeknight
Hearty Sausage and Spinach Lasagna Soup

Who says lasagna has to be a long, elaborate affair? This Hearty Sausage and Spinach Lasagna Soup delivers all those beloved, cozy flavors in a fraction of the time! It’s brimming with savory sausage, tender pasta, and fresh spinach, making it the perfect comforting bowl for a chilly evening.

Ingredients

Yield: 6 servings

Main

  • 1 tbsp olive oil
  • 1 lb Italian sausage (hot or mild), casings removed
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes
  • 1 (15 oz) can diced tomatoes, undrained
  • 4 cups chicken or vegetable broth
  • 1 tsp dried basil
  • ½ tsp dried oregano
  • ¼ tsp red pepper flakes (optional)
  • 6 oz lasagna noodles, broken into 2-inch pieces
  • 5 oz fresh spinach
  • ½ cup heavy cream (or milk for a lighter version)
  • ½ cup grated Parmesan cheese, plus more for serving
  • ¼ cup fresh parsley, chopped (for garnish)
  • Salt and black pepper to taste

Preparation

  1. Step 1

    Heat olive oil in a large Dutch oven or pot over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes. Drain off any excess fat and transfer sausage to a plate, leaving a little fat in the pot.

  2. Step 2

    Add the chopped onion to the pot and cook for 5-7 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.

  3. Step 3

    Stir in the crushed tomatoes, diced tomatoes (with their liquid), chicken or vegetable broth, dried basil, dried oregano, and red pepper flakes (if using). Bring the soup to a simmer.

  4. Step 4

    Add the broken lasagna noodles to the simmering soup. Cook for 8-10 minutes, or until the noodles are al dente, stirring occasionally to prevent sticking.

  5. Step 5

    Stir in the fresh spinach, cooking until it wilts, about 2-3 minutes. Return the cooked sausage to the pot. Stir in the heavy cream and grated Parmesan cheese.

  6. Step 6

    Taste and adjust seasoning with salt and black pepper as needed. Ladle into bowls and garnish with fresh parsley and extra Parmesan cheese.

Tips

  • If you prefer a thicker soup, you can add an extra 2 oz of lasagna noodles.
  • For a vegetarian version, omit the sausage and add a can of drained cannellini beans or sautéed mushrooms.
  • Serve with a dollop of ricotta cheese on top for an extra creamy, traditional lasagna touch.

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