Lasagna Soup

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Lasagna Soup |

The other night, we had a dorm event centered around soup. That is my kind of event! I love soup passionately, and have shared many soups here across the years.

I started to ask my husband which soup he wanted me to bring, then amended my statement to, “Do you want me to make lasagna soup?”

He shook his head vigorously. This is probably his favorite soup that I make, and it’s a great crowd-pleaser for events. It’s hearty and satisfying and really much easier to make than a lasagna. With just a touch of cheese, you get the same lasagna feeling, too, without being weighed down with tons of carbs and dairy products.

Make some soup to survive these last weeks of winter. You won’t be sad to have a bowl of this on your table. And if you need more carbs, it’s a great dipping vessel for crusty bread.

Lasagna Soup

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Yield: 5-6 servings

Lasagna Soup

Slightly adapted from Bobby Deen's recipe.


  • 2 tsp. olive oil
  • 1 lb. Italian sausage, casings removed (pork or turkey works)
  • 1 medium onion, diced
  • 1 green pepper, diced
  • 3 cloves garlic, minced or pressed
  • 4 c. chicken broth or stock
  • 15 oz. tomato sauce
  • 14.5 oz. petite diced tomatoes, undrained
  • 1/2 tsp. salt
  • pinch red pepper flakes
  • 1 T dried basil
  • 4 lasagna noodles, broken into small pieces (whole wheat or regular noodles)
  • 3 T grated Parmesan cheese
  • 1/2 c. shredded mozzarella cheese, plus more for serving


In a large soup pot, heat olive oil over medium heat. Add sausage, onion, green pepper, and garlic. Cook, breaking up the meat, until the sausage is cooked through and the onion is soft.

Add chicken broth, tomato sauce, tomatoes, salt, red pepper flakes, and basil to the pot; bring to a boil. Reduce to a simmer and cook, uncovered, for about 20 minutes.

Bring back to a boil and drop in noodle pieces. Cook until they are soft, about 10 minutes. Remove pot from heat and stir in cheeses.

Serve sprinkle with extra mozzarella cheese.


Menu Plan Monday / Grilled Chicken with Pasta Alfredo

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click on the picture for more great menu plans!

Monday: Crab Cakes, Roasted Broccoli, Brown Rice (didn’t get to last week)
Tuesday: Grilled Chicken Pasta Alfredo (see below), Texas Toast
Wednesday: dinner at church
Thursday: Asian Pork Tenderloin (using this recipe for the marinade with a few tweaks), couscous, grapes
Friday: Turkey Tortellini Soup (with chicken)
Saturday: French toast with blueberries, bacon
Sunday: leftovers

Our friends Mac and Amy brought us this Chicken Pasta Alfredo dish after we had the baby (those Sunday School meals are the best). Mr. V scarfed it down and begged me to get the recipe from them! Here it is!

Grilled Chicken with Pasta Alfredo

Yield: 3-4 servings


  • 1 jar creamy Alfredo sauce
  • 1 can diced Tomatoes with basil and oregano
  • 1/4 c. shredded Parmesan cheese
  • 1 T Italian seasoning
  • 2 c. (half box) of penne pasta
  • 2 grilled (or baked) chicken breasts, sliced or shredded


Mix together the Alfredo sauce, tomatoes, Parmesan, and Italian seasoning and simmer for 30-45 minutes. Meanwhile, cook chicken and pasta. Drain pasta; add chicken and sauce and toss well. Serve with garlic bread.

I did pretty well this week at the grocery store(s). I decided to hit up Aldi from some produce and staple-type things to see if I could save some money. While some of the items there were not as cheap as I thought they would be, I definitely saved on the eggs, bread, flour, and sugar I bought. Altogether I spent $36.50 before tax this week on groceries (and $6.25 on wipes and freezer bags).

Aldi–$22.00 before tax
1 doz. eggs
turkey/ham lunchmeat variety pack
5 lb. sugar
bag flour
sliced cheddar cheese
3 zucchinis
1 bag onions
oat bran bread
3 lb. bag frozen chicken breasts

Publix–$14.50 before tax
whole wheat penne (1/2 off–.75. Great deal!)
garlic couscous mix (1/2 off)
1.4 lbs. red grapes (.99/lb)
1 bag carrots
Diet Dr. Pepper 2 liter (FREE with coupon from here)
Smart Balance spread
Smart Balance butter blend sticks (FREE with purchase of spread–great coupon! $2.50 value)
DelMonte diced tomatoes (moneymaker–at 1/2 off it was .52, plus I had a .35 coupon that doubled)
frozen tortellini
Texas Toast (coupon)
Classico alfredo sauce (1/2 off)
Pam spray (1/2 off plus coupon that doubled)
1/2 loaf 5-grain sourdough

Whoo hoo!! I told Mr. V I needed to go buy about 6 more boxes of whole wheat pasta since it was such a good price…and since I came in under budget, I just might!

Menu Plan Monday & Fantastic Italian Tomato Sauce

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I just almost sipped on something that I thought was water but was actually tea from Thursday with a moldy lime in it.

Yeah, that just about spoiled my appetite.

We’re having the chicken cutlets with homemade tomato sauce tonight. I made the sauce in the crockpot last night and will let it sit on high for a little while with the lid off to thicken it up while I make the chicken and pasta. I think I’ve decided on unbreaded chicken breasts, just sauteed in olive oil and with mozzarella on top.

Here’s the tomato sauce recipe. It’s from the No Other Gods Bible study, and you can find more recipes from that study here.

Mom's Tomato Sauce


  • olive oil
  • any meat you’d like–sausage, ribs, random chicken parts, all fine. I used pork ribs for tonight.
  • 56 oz. crushed tomatoes or tomato puree
  • 2 heads of garlic, cloves all minced
  • 4-5 leaves fresh basil
  • dried oregano and parsley
  • bay leaf
  • salt and pepper


Brown your meat in olive oil and add to the pot. Stir in the crushed tomatoes, plus 28 ounces (1 large tomato can) of water. Add the rest of your ingredients; you can vary the spices depending on how heavily seasoned you want it. Cook covered on the stovetop on low for 2-3 hours or in a crockpot on low 8-10 hours, then uncover and let thicken a little bit until it’s to your liking.

I believe Kelly’s recipe calls for putting some of the sauce in the bottom of a casserole dish, placing seared chicken breasts on top, mozzarella on top of the chicken, and more sauce on top of that. Let it cook in the oven for a while until the cheese is melted and brown. Then serve on top of pasta with more sauce.


(I’m going to freeze the extra sauce for post-baby or at least one of those days when I don’t feel like cooking at all.)

I’m in the mood for sausage, pepper, and onion sandwiches, and we have hoagie rolls, so that will be meal #2 this week.

I think I’ll also make Mr. V happy and make meatloaf and mashed potatoes. That should last at least two nights.

I’m not feeling real creative on menu planning this week. Anyone have a simple new recipe they’d like to share?