Lasagna soup with cheese and basil
Healthier LivingHealthy Recipes
Nov 14, 2023
3 Minute Read

Fall Recipe: Lasagna Soup

‘Tis the season for soups, warm tea, and all the cozy things. We all love a good lasagna dish, but have you heard of a healthy lasagna soup? Here’s one you won’t want to miss making this fall season.


  • 14 oz. Italian chicken/turkey sausage
  • 1/2 onion, chopped
  • 2 crushed cloves garlic
  • 4 tbsp chopped fresh parsley
  • 3 cups low-sodium, fat-free chicken broth*
  • 2 1/2 cups water
  • 2 cups quick marinara sauce
  • 2 bay leaves
  • Black pepper
  • 6 oz. broken lasagna noodles, whole wheat or gluten free*

For topping:

  • 6 tbsp part skim shredded mozzarella cheese*
  • 1/2 cup part skim ricotta cheese
  • 3 tbsp grated parmesan cheese
  • 2 tbsp chopped parsley
  • 1/4 cup basil chiffonade

*Check labels for gluten free


  1. Heat a large soup pot or Dutch oven over medium heat, spray with oil and add the sausage; cook until browned, breaking it up as it cooks with a wooden spoon, about 4 to 5 minutes.
  2. Add the chopped onion and crushed garlic and cook for 2 to 3 minutes.
  3. Add the parsley, broth, water, marinara sauce, bay leaves and black pepper and bring to a boil; cover, reduce heat and simmer for about 30 minutes.
  4. In a medium bowl combine the ricotta, parmesan, and 2 tbsp parsley and mix.
  5. Add the broken pasta and cook uncovered according to package directions.
  6. Divide between 6 bowls and top each with 2 tbsp ricotta cheese mixture, mozzarella, black pepper, and fresh basil.

Watch a step-by-step video with the SkinnyTaste here:

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