Lasagna Soup



This is one of my all-time favorite soups. It has been a recipe on my blog for several years and as many recipes do, has improved over time. This soup is hearty, rustic, and accomplishes all the comforting flavors of traditional lasagna while being much easier to prepare. Play around with the types of pasta you incorporate into the soup. This time I used pesto and cheese filled tortellini. Ravioli or any shape pasta can also be used. Be sure to top off your bowl with a spoonful of ricotta or parmesan!



  • 2 tsp. olive oil
  • 1 lb Italian sausage
  • 1 yellow onion, chopped
  • 4 garlic cloves, minced
  • 2 tsp dried oregano
  • 1/2 tsp crushed red pepper flakes
  • 2 Tbsp tomato paste
  • 1 28oz can fire roasted diced tomatoes
  • 1 tsp Italian seasoning
  • 48 oz low sodium chicken broth
  • Roughly 16 oz tortellini or ravioli
  • Fresh basil
  • Fresh ground black pepper and salt, to taste
  • Cheese for topping: Parmesan, feta or ricotta


Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened. Add garlic, oregano, and red pepper flakes. Add tomato paste, stir well. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, Italian seasoning, and chicken broth. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Taste and add more seasoning as desired. Add uncooked pasta and cook until al dente.  Do not over cook the pasta. Served topped with cheese, fresh pepper, and fresh basil.