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.


Summer Bowtie Pasta Salad

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This is one of our very favorite summertime recipes. It is another of my mother-in-law’s recipes. She is a wonderful cook. I always make this with the tomatoes and just pick mine out—it’s easy because they are big. And Mr. V eats mine for me.


Summer Bow-Tie Pasta Salad

Prep Time: 20 minutes


  • 3 T balsamic vinegar
  • 2 T olive oil
  • 1/2 c. vegetable broth
  • 2 garlic cloves, minced
  • 1/4 tsp. hot pepper flakes
  • salt and pepper
  • 1/8 to 1/3 c. fresh basil leaves, slivered (I am not a huge fresh herb person so I go towards the lower end)
  • 1 pint cherry or grape tomatoes
  • 1 lb. bow tie pasta (farfalle, if you are getting fancy)
  • 6 oz. mozzarella cheese, cubed


Halve tomatoes over a bowl to keep the juices. Add all ingredients other than the pasta and cheese and whisk together well. Let sit at least 15 minutes and up to 1 hour.

Cook pasta according to directions. Drain pasta and mix it in. Add cheese hunks. Cover for 2-3 minutes to let cheese melt slightly. Then stir together again and serve.

MMMM! It is warm—although you can serve it cold and it’s just as good—but not heavy. It also makes a ton and will feed a big family or a little family like ours for a few days.

For more summer recipes, check out this post at Big Mama’s blog.

Added to the Ingredient Spotlight: Pasta and Basil and Ingredient Spotlight: Garlic.