Do you know those nights when it’s 6 pm and you just got home from running kids to after school things…and you realize that you don’t have a clue what you are going to have for dinner? I think I go through that once a week. And so over the years I have tried to have easy 30 minute meals that can save us from a run through the nearest drive-in. This one-pot Easy Lasagna Soup Recipe is one of those recipes that everyone in my house will eat (except my non-soup eater–so I don’t count him 😉 that will save you time and it is also delicious and healthy. You really will love it.
Here’s the favorite recipe that I have made up after making it for a few years–but know that any fresh (or frozen) veggies will work just great. We’ve also tried fresh green beans and I love them in this soup when they are in season.
Easy Lasagna Soup Recipe
1 lb. Mild Italian Sausage
1 medium onion–diced
3 cups of chicken or vegetable stock
3 cups of water
1 large can 28 ounces of petite diced tomatoes
3 small green zucchini–cut into semi-circles
1 large carrot–cut into larger chunks
3 small yellow squash–cut into semi-circles
1-2 t. Italian seasonings (I add basil, oregano, crushed red pepper, salt and pepper)
1 package of lasagna noodles (broken into large pieces)
1-2 cups of mozzarella cheese
2 T. ricotta cheese (cream cheese is a good substitution)
In a large dutch oven, brown the Italian sausage. Then take out the meat and add the diced onion and carrots and sauté until onions are translucent. Add the sausage back in and pour in the large can of tomatoes, chicken broth and water and seasonings. Bring to a boil for 3-5 minutes then turn down to a simmer. Add the lasagna noodles, zucchini and yellow squash and simmer for 3-5 minutes until they are all soft. Add the 2 T of ricotta cheese and stir to thicken the soup a bit. Put the mozzerella and parmesan on top and let it melt. Then it’s ready to serve!