Healthy Lasagna Soup (Stovetop)

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

I am refreshing an old favorite today with some new photos. 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 few of 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 fantastic flavor. (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!

Tools Used for This Recipe

This post may contain affiliate links, which pay a referral fee to me at no additional cost to you. My full affiliate disclosure can be seen here.

• 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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4.88 from 8 votes

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Healthy Lasagna Soup (Stovetop)

This healthy lasagna soup is a delicious and comforting bowl of cheesy, gooey lasagna heaven. And you can make it on the stovetop.

Course Soup

Cuisine Italian

Keyword healthy, lasagna soup

Prep Time 10 minutes

Cook Time 22 minutes

Total Time 32 minutes

Servings 6 servings

Calories 335 kcal

Author Marjorie @APinchOfHealthy

Ingredients

• cooking spray or oil of your choice
• 1 pound ground Italian turkey sausage (removed from casings)
• 1 cup diced onion
• 1 cup diced carrots
• 3 cloves garlic minced
• 2 cups baby spinach
• 4 cups chicken stock
• 1 can diced tomatoes (14 ½ ounces)
• 1 can tomato sauce (15 ounce)
• 2 leaves bay
• 1/2 teaspoon dried basil
• 1/4 teaspoon oregano
• 1 cup multigrain farfalle pasta
• 1/2 cup part skim shredded mozzarella
• 6 ounces part skim ricotta cheese
• 1/3 cup grated parmesan cheese
• fresh basil optional

Instructions

For the cheese mixture:

1. Mix the ricotta and parmesan, and season with a little dash of salt and pepper; set aside. 

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

4. Add onions, carrots and bay leaves and continue cooking until veggies are soft, about another 5-6 minutes.

5. Add the garlic, and cook a minute more.

6. Add chicken stock, diced tomatoes, tomato sauce, basil and oregano, and bring to a boil.
7. Carefully remove bay leaves.
8. Add pasta and simmer until cooked, about 8 minutes.
9. Stir in spinach and cook until wilted, about 2 minutes.
10. Top each serving with a spoonful of the ricotta parmesan mixture, and sprkinle with shredded mozzarella.
11. Garnish with fresh basil (optional).

Recipe Video

Recipe Notes

Nutritional information is approximate and was calculated using a nutrition label generator.

Instant Pot lasagna soup is here.

Nutrition Facts

Healthy Lasagna Soup (Stovetop)

Amount Per Serving

Calories 335 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 6g38%

Cholesterol 64mg21%

Sodium 1232mg54%

Potassium 686mg20%

Carbohydrates 27g9%

Fiber 2g8%

Sugar 9g10%

Protein 25g50%

Vitamin A 4915IU98%

Vitamin C 36.3mg44%

Calcium 288mg29%

Iron 9.4mg52%

* Percent Daily Values are based on a 2000 calorie diet.