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Total time

45 minutes






  • 2 tbsp olive oil
  • 1 small yellow onion
  • 1 lb turkey Italian sausage
  • 2 cups spinach or kale
  • 3 cloves garlic
  • 1 tbsp Italian seasoning + more for taste
  • ½-¾ tsp. coarse salt + more for taste
  • 0.5 tsp ground black pepper + more for taste
  • 0.25 tsp crushed red pepper flakes
  • 2 tbsp Hunt’s tomato paste
  • 1 (24 oz.) jar marinara
  • 4 cups unsalted chicken stock
  • 5 whole grain lasagna noodles, broken into pieces
  • 1.5 cup ricotta cheese
  • 1.5 cups shredded mozzarella cheese


  1. In a large stockpot or Dutch oven, heat olive oil to medium heat. Add onion and cook 4-5 minutes, until soft. Add Italian sausage and cook until almost browned. Add greens and garlic and saute 2-3 minutes, until greens are wilted. Stir in Italian seasoning, salt, pepper, red pepper flakes and tomato paste. Add marinara and chicken stock and bring to a simmer. Add lasagna noodle pieces. Cover and cook on a simmer for 15-20 minutes, until noodles are softened. Taste and adjust seasoning, if necessary. Preheat broiler to low. In a medium bowl, stir together ricotta cheese and mozzarella cheese, and season with a dash of salt, pepper and Italian seasoning. Coat 8 soup crocks or ramekins* with cooking spray. Scoop soup into each. Top with a large scoop of ricotta mixture. Place all soup crocks/ramekins on a baking sheet. Place in the oven and broil 5-6 minutes, until cheese is melted and bubbly. Serve with parsley.
Contains allergens

✅ Egg

✅ Dairy

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