This lasagna soup is thick, creamy, and with the sausage and fennel, tastes just like a meat lasagna!
If you add just one soup to your “make soon” list, let it be this one. I saw many variations online but settled on a version that looked both simple and delicious — and this delivers on both.
The soup is hearty and satisfying: thick, creamy, and with the savory combination of sausage and fennel that really mimics a traditional meat lasagna. I ate mine too quickly because it was that good.
Another reason I love this recipe is how fast it comes together. Total active time is just over 30 minutes, with straightforward steps and minimal fuss. Of course, letting soups simmer longer deepens their flavor, so feel free to give it more time if you have it.
This Lasagna Soup is super hearty and perfect for chilly days. If you enjoy comforting soups, add this to your regular rotation — it’s a crowd-pleaser.
Lasagna Soup
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Ingredients
- ½ pound Italian sausage
- ½ tsp fennel seeds
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 ½ tsp minced garlic, (about 3 garlic cloves)
- 4 cups low-sodium chicken broth
- 15 oz can tomato sauce
- 14.5 oz can petite diced tomatoes
- ½ tsp salt
- ¼ tsp crushed red pepper
- 4 lasagna noodles, broken
- ½ cup chopped fresh basil, (or 3 Tbsp basil paste)
- ¼ cup parmesan cheese, shredded
- ½ cup mozzarella cheese, shredded
Instructions
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In a large stock pot over medium heat, cook the Italian sausage with the fennel seeds, chopped onion, chopped bell pepper, and minced garlic. Cook until the sausage is fully browned and the vegetables are tender, about 5 minutes. Drain excess fat and wipe the pot clean with a paper towel; alternatively, transfer the meat to a bowl layered with paper towels to absorb grease.
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Return the meat mixture to the pot. Add the chicken broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring the soup to a simmer, cover, and cook for 20 minutes to meld the flavors.
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Stir in the broken lasagna noodles and bring the pot to a boil. Cook uncovered for 10 to 12 minutes, or until the noodles are tender.
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Remove from heat and stir in the chopped basil, shredded parmesan, and shredded mozzarella until the cheeses melt and the soup is creamy. Serve hot.
Notes
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