Homemade Lasagna Soup

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We love lasagna so much we could rival Garfield. The difference between The Stay At Home Chef house and Garfield’s is that we have to cook our own meals. As much as we love lasagna, it’s not always the most practical meal to make on a busy weekday. Don’t get us wrong, it’s always worth the time and effort, but we need dinner recipes that are quick, easy, and tasty enough for the whole family to handle on busy nights. This soup will satisfy all those lasagna cravings without the time and effort that traditional lasagna requires.

Meat Choices:

We prefer the flavor of Italian sausage, but you can always substitute ground beef if desired. You can also use ground turkey or chicken, although it will affect the taste.

Spice Grade:

You have complete control over the spice in this recipe with your choice of sausage. If you’re particularly sensitive to heat, stick to mild sausages, and if you like an extra kick, go for hot sausages!

Can I make homemade lasagna soup without meat?

Of course you can! Omit the sausage and add your favorite chopped veggies while sautéing the onions. Some of our favorites are zucchini, spinach, roasted red peppers, and mushrooms.

Lasagna Noodles:

It wouldn’t be lasagna soup without broken lasagna, now would it? But haven’t we all been there, only to realize in the middle of making dinner that we’re missing an ingredient? If you need to use crumbled lasagna instead, you can honestly use whatever kind of pasta you have on hand. Smaller tube varieties are best.

Ricotta cheese substitute:

You can always substitute ricotta for the mozzarella if desired.

Topping options:

Go ahead and top the soup with thinly sliced ​​basil and season with salt and pepper.

Note in advance:

You can easily make this soup ahead of time if desired. Refrigerate soup in an airtight container 24 hours ahead, then warm on the stovetop to cook the noodles when ready to serve. The longer the noodles are left in the soup, the wetter they will become, so make sure you don’t cook them until they are ready to serve.

Freezing Instructions:

This soup freezes extremely well if you omit some ingredients. Noodles are best served fresh when ready to eat. Do not add the noodles, just cook them separately once you are ready to defrost and eat. You also want to skip the cheese mixture and make it fresh too. Pour the no-noodle and no-cheese soup into gallon-size freezer-safe bags and lay flat for easy freezer stacking. Thaw overnight in the refrigerator, then heat on the stove to cook the noodles on their own, then top with the cheese mixture.