Healthy Lasagna Soup (Stovetop) (2024)

Thishealthy lasagna soup recipe is a delicious, warm and comforting bowl of cheesy, gooey lasagna heaven.

I am refreshing an old favorite today with some newphotos. We have enjoyed this lasagna soup recipe for many years.

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Heads up! Instant Pot instructions for this recipe have moved to this post: Instant Pot Lasagna Soup.

How to make lasagna soup

First, gather your ingredients.

Ingredients

• For tastiest results, always use the best quality ingredients you have access to.

  

  To make this lasagna soup recipe, you will need the following:

• Italian turkey sausage
• onion
• carrot
• garlic
• chicken stock
• tomato sauce
• bay leaves
• dried basil
• dried oregano
• farfalle/ bowtie pasta (or any cut pasta you wish, 3.5 ounces)
• spinach
• canned diced tomatoes
• parmesan cheese, grated
• part skim ricotta cheese
• shredded mozzarella cheese

Healthy recipe tips

There are many versions of lasagna soup floating around out there. I took a fewof approaches to make mine slightly healthier.

1. I used Italian turkey sausage. Jennie O makes some, and our Publix (local grocery store) has their own store brand, which is what I used for this particular recipe. It has fantasticflavor. (Side note: use regular Italian sausage if you wish!)

2. I amped up the veggie content. This soup has carrots, tomatoes, onions garlic and spinach.

3. I used whole grain pasta. Whole grain pasta is one of my favorite swaps. It is virtually unnoticeable to me. If anything, whole grain pasta may even taste slightly better than regular white pasta. Plus the extra protein and fiber is more filling.

But if you don’t like whole grain – by all means, feel free to use regular pasta! We’ve used regular pasta lots of times with great results.

Cheese Topping

The part that makes this soup special is the three cheese topping.

Cooking lasagna soup

Spray a large pot. I used this 5½ quart multipurpose one. Brown sausage in large pan over medium-high heat, about 6 minutes.

Add onions, carrots and bay leaves and continue cooking until veggies are soft, about another 5-6 minutes. Add the garlic, and cook a minute more.

Add chicken stock, diced tomatoes, tomato sauce, basil and oregano, and bring to a boil. Carefully remove bay leaves. Add pasta and simmer until cooked, about 8 minutes.

Stir in spinach and cook until wilted, about 2 minutes. Top each serving with a spoonful of the ricotta parmesan mixture, and sprinkle with shredded mozzarella. Garnish with fresh basil (optional).

Just look at that cheesy, ooey gooey bite of yumminess!

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• You are going to want a good soup pot. I used this 5½ quart multipurpose one.
• A good chef’s knife and a cutting board are also a must.
• Measuring cup
• Measuring spoons

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Healthy Lasagna Soup Recipe

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