Since it’s hard to find a truly good quick lasagna, we have the perfect way to enjoy the classic flavors in this fast soup recipe!
Lasagna has been a beloved Italian dish for centuries, and for good reason – it’s utterly delicious! The only downside to this rich, layered meal is how much time it takes to make. So, to bring you all of the yummy goodness of lasagna in a fraction of the time, we created the perfect solution in our one-pot Deconstructed Lasagna Soup recipe!
With Italian sausage, noodles, mushrooms, spinach, spices, and a nice dollop of ricotta, it’s easy to enjoy all of the heartwarming flavors of lasagna in just 40 minutes (or less with our smart prep tips below).
Another exciting element of this soup is that it’s a great freezer-friendly meal – just cook the noodles separately after taking the rest of the soup out of the freezer. With so much flavor and convenience packed into one quick dish, it’s no wonder it is a community favorite that ranked #3 in our Top 10 Recipes of 2018.
Find out exactly what to dice, slice, and spice below!
“So easy and came together pretty quick, and in just one pot!! Loved that this tasted like lasagna but not quite so heavy.”
– Sarah M.
Meal Planning Smarts
- Budget Cooking: While our weekly meals always help you save money, if you want to save a little extra this week, we have a great budget option for this recipe! Since meat is consistently more expensive than its alternatives, you can cut that grocery bill by using a can of white beans (such as navy or cannellini beans) or lentils instead. Beans and lentils will compliment the flavors in this soup wonderfully and provide a hearty finish that will keep you satisfied for hours.
- Time-Savers: If you’re pressed for time this week, you can reduce your time in the kitchen by buying pre-sliced mushrooms. Another thing that can help you save a little time is our prepping smarts below.
- It’s probably a good bet that you want to spend as little time chopping onions as possible. Thankfully, we made a quick 1-minute video showing the quickest and easiest way to chop or dice onions with a savvy scoring method! Learn how to efficiently chop aromatics (onions, garlic) for the soup with these how-to videos:
How to Chop & Dice an Onion
Learning how to dice an onion correctly will save you so much time in the kitchen.
How to Mince or Crush Garlic
Garlic adds great flavor and aroma to any dish. Learn how to impart the flavors of garlic to any dish with this short video.
- For hundreds of years, people have been using Dutch ovens for roasts, stews, and casseroles. Perfect for slow and fast cooking, we love this thick-walled 6 Quart Enameled Cast Iron Dutch Oven for cooking the Lasagna Soup.
For more kitchen and equipment and tool smarts, visit our Essential Kitchen Cookware and Tools
- Onions, medium - 1, diced
- Garlic - 4 cloves, chopped
- Lasagna noodles - 6 oz, broken into pieces
- Mushrooms, any button - 8 oz, sliced (look for pre-sliced)
- Oil, cooking - 1 Tbsp
- Sausage, Italian and raw (use mild or spicy) - 8 oz
- Tomato paste - 2 Tbsp
- Oregano, dried - 1 tsp
- Basil, dried - 1/2 tsp
- Italian seasoning - 1/2 tsp
- Red pepper flakes (opt) - 1/2 tsp
- Stock, any type - 4 cups
- Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
- Bay leaves - 2
- Spinach, baby - 5 oz
- Cheese, ricotta - 1/4 cup
- Cheese, parmesan (opt) - 2 oz, grated
- Onions / Garlic / Lasagna noodles – Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Mushrooms – Slice mushrooms. (Can be done up to 3 days ahead)
- Heat a Dutch oven with oil over medium heat. Stir in onions, garlic, and mushrooms and cook for 2 to 3 minutes.
- Add sausage and saute until sausage is breaking apart and nearly cooked through, 4 to 6 minutes.
- Stir in tomato paste, oregano, basil, Italian seasoning, and red pepper flakes and saute until fragrant, ~1 minute more.
- Pour stock and tomatoes (including liquid) over sausage and aromatics. Add bay leaves. Bring to a simmer.
- Stir lasagna noodles into soup and cover.
- Simmer soup just until lasagna noodles are al dente, tender but still with some bite. This should take 10 to 15 minutes, but watch closely to prevent over-cooking the noodles. In the last minute of cooking, stir in spinach leaves.
- Taste soup and season with some salt and pepper.
- Divide soup between serving bowls. Top each bowl with a spoonful of ricotta cheese and some Parmesan cheese (if using). Enjoy!
A little note:
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