Lasagna soup is a hearty and comforting soup that takes all the delicious flavors of a classic lasagna and transforms them into a warm and cozy bowl of soup. It is also low in calories and very point friendly for Weight Watchers.
If you like soup recipes try Low Sodium Taco Soup, Tortellini Soup with Sausage and Spinach, Weight Watchers Cheeseburger Soup.
Make some homemade No Knead Crusty Artisan Bread to serve on the side for dipping.
After you try this recipe make my Buffalo Chicken Lasagna or these Best Lasagna Recipes!
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Why You Will Like This Recipe
This soup typically includes ground beef, tomatoes, onions, garlic, and Italian herbs, all simmered together with beef broth and broken lasagna noodles.
Lasagna soup is one of my top 100 recipes on this site! It is lasagna in soup form and a reader favorite. I will sometimes heat up some Texas toast (Lite) and use that to dip the soup in if I have enough points left over for that.
Ingredients Needed
- Onion, chopped (yellow or white)
- Lean ground beef Is considered better than higher fat options for several reasons. First, it has less saturated fat, which can contribute to heart disease and other health issues.
- Garlic, minced - Chopped fresh garlic can take some time to chop so I often always use the freshly minced garlic that comes already made in a jar.
- Crushed tomatoes - or store bought marinara sauce can be used.
- Dried oregano - Is a common herb used in cooking, particularly in Mediterranean and Mexican cuisine. It has a pungent, slightly bitter taste and a strong aroma
- Low-sodium chicken broth - Some people prefer homemade stock, which allows for control over the ingredients and seasoning. Othe rs prefer store-bought stock for convenience.
- Lasagna noodles, broke into 2" pieces - or any pasta shape, I will sometimes use Malfalda.
- Fat-free shredded mozzarella - Reduced-Fat Cheese has a lower calorie count and less saturated fat than regular cheese, but it may also have a different taste and texture. It also helps with keeping the calorie count pretty low for this recipe.
- Toppings (optional):
- Grated Parmesan, for garnish
- Torn fresh basil, for garnish
How to make Lasagna Soup
Step 1: In a large skillet over medium heat, spray the bottom of the pan with cooking spray. Add onions and season with salt. Cook until tender and golden, 5 minutes, then add sausage and cook until no longer pink. Drain fat and return to pot.
Step 2: Add garlic and stir until fragrant, 1 minute, then add crushed tomatoes and dried oregano. Pour in chicken broth and bring to a simmer.
Step 3: Pour in chicken broth and bring to a simmer.Add lasagna noodles and cook, stirring occasionally, until al dente, 10 minutes.
Add mozzarella and stir, letting melt into soup.
Pro Tips for Lasagna Soup
- Break the lasagna noodles into smaller pieces: This makes the soup easier to eat and gives you noodles in every bite.
- Don't overcook the noodles: Cook them just until tender since they will continue cooking in the hot soup.
- Use lean ground beef or Italian sausage: Either works well, or use a combination for extra flavor.
- Adjust the seasoning: Taste the soup before serving and add more Italian seasoning, garlic, salt, or red pepper flakes as needed.
- Add the cheese at the end: Stir in mozzarella, Parmesan, or ricotta just before serving for that classic lasagna flavor.
- Let it simmer: Give the soup time to simmer so the tomatoes, meat, and seasonings have time to develop flavor.
- Make it your own: Add spinach, zucchini, mushrooms, or other vegetables if you want to sneak in some extra veggies.
Serving Suggestions
Serve Lasagna Soup with a simple green salad or a side of garlic bread for an easy dinner. Crusty Italian bread is also perfect for soaking up the tomato broth.
I recommend easy Air Fryer Garlic Bread
Storage and Freezing
Store leftover Lasagna Soup in an airtight container in the refrigerator for up to 3–4 days. The noodles will continue to absorb some of the broth as the soup sits, so you may need to add a little extra broth when reheating.
Lasagna Soup can also be frozen for up to 2–3 months. For the best texture, consider freezing the soup without the noodles and cooking fresh noodles when you reheat it. If freezing the finished soup, allow it to cool completely before transferring it to freezer-safe containers.
Meal Prepping
Lasagna Soup is an easy meal-prep option for busy weeks. Divide the cooled soup into individual containers for quick lunches or dinners.
Recipe FAQS
Yes, lasagna soup can be made in a crock pot. Simply brown the beef and onions in a skillet, then transfer to the crock pot along with the other ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.
Yes, lasagna soup can be made in an Instant Pot. There are many recipes available online that provide instructions on how to make lasagna soup using an Instant Pot. Simply search for "Instant Pot lasagna soup" to find a recipe that suits your preferences.
Yes, lasagna soup can be frozen, but the texture of the noodles may be affected when reheating. It's recommended to undercook the noodles slightly if you plan to freeze the soup, and add more liquid when reheating to help the noodles soften. Also, it's best to freeze the soup without any cheese toppings and add them when serving.
If you tried this Lasagna Soup or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries
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Weight Watchers Lasagna Soup
- Prep Time: 20min
- Cook Time: 10min
- Total Time: 30min
- Yield: 8 1x
- Category: Easy
- Method: Stove Top
- Cuisine: Italian
Description
Lasagna soup is one of my top 100 recipes on this site! It is lasagna in soup form and a reader favorite. I will sometimes heat up some Texas toast (Lite) and use that to dip the soup in if I have enough points left over for that.
Ingredients
- 1 yellow onion, chopped
- kosher salt
- 1 lb. lean ground turkey sausage (I used Jennie-O) or 93% lean ground beef (points will be different!)
- 4 cloves garlic, minced
- 28 oz. can crushed tomatoes
- 1 tbsp. dried oregano
- 5 c. low-sodium chicken broth or marinara sauce
- 8 oz. lasagna noodles, broke into 2" pieces (or any pasta shape)
- 2 c. fat-free shredded mozzarella
- Toppings (optional):
- Grated Parmesan, for garnish
- Torn fresh basil, for garnish
Instructions
- In a large skillet over medium heat, spray the bottom of the pan with cooking spray. Add onions and season with salt. Cook until tender and golden, 5 minutes, then add sausage and cook until no longer pink. Drain fat and return to pot.
- Add garlic and stir until fragrant, 1 minute, then add crushed tomatoes and dried oregano.
- Pour in chicken broth and bring to a simmer.
- Add lasagna noodles and cook, stirring occasionally, until al dente, 10 minutes.
- Add mozzarella and stir, letting melt into soup.
- Garnish with Parm and basil.
- Serving size: 1 cup.
Notes
My WW Personal Points: 6 Click here to see in recipe builder (will have to log in)
Nutrition
- Serving Size: 1 cup
- Calories: 277
- Sugar: 6.4g
- Sodium: 866mg
- Fat: 11.5g
- Saturated Fat: 4.8g
- Carbohydrates: 21.5g
- Fiber: 2.7g
- Protein: 21.5g
Recipe adapted from delish.com
Miranda says
Amazing soup! I couldn’t find the Jennie-O sausage and used regular sweet Italian sausage. My WW points still came out less than 10! I will be making this again!
Jenna says
Hey Thomas, I can't share pictures on this but here's a link to the sausage.
Jennie-O Turkey Sausage
Thomas Franklin says
Can someone please share a picture or the name of the ground turkey sausage? I have looked at multiple stores and can not seem to find it. I want to try it with the sausage before trying it with ground turkey breast. I found Jennie-O but not sure it was the correct item and held off on buying it. Really looking forward to trying out this recipe for the cold winter months coming up.
Jenna says
Thanks for the review Amy! Glad you guys liked it. 🙂
Amy says
This was amazing. Added some chopped up spinach my hubby, who will literally eat anything, but rarely raves about anything either, kept saying "this was really good. You should make this again, like, regularly!" Thanks!
Ashleigh says
Made this tonight with dairy-free cheese and it was excellent. We had green beans and some Italian bread to dip into the delicious soup. Definitely a keeper!
Kathy says
This soup turned out delicious,I will definitely make it again.
Jenna says
I'm guessing you didn't use the ingredients listed in the recipe to get 3?
samantha says
i calculated the points of this soup and it came out to 3 freestyle points per serving.
Renee says
Instant Pot directions I used. Adapted from Mealplanaddict.com
1. Press the saute function and once the pot is hot, add the ground turkey, salt, I also add pepper. When almost all of the pink is gone, add in the onions and garlic, and cook until the onions are translucent. Drain grease if there is any. Also scrape any bits off the bottom to prevent the burn signal.
2. Press cancel. Add in crushed tomatoes or Marinara sauce (which ever you are using) and the dried oregano. Mix to combine.
3. Add the noodles (broken up) on top of the meat and sauce mixture. Do NOT mix. Add the chicken broth on top of the noodles, allowing the broth to gently submerge the noodles. GENTLY push down any that are not submerged in the water.
4. Place the lid on your pot. Secure and set to sealing. Set the time to 4 minutes (high pressure).
5. When the pressure cycle is done, quick release the pressure (you don't want the noodles to over cook). If there is foam as it spurts out. Close the valve for 3 seconds, open for 3 and repeat until spurting stops.
6. Add the mozzarella and stir, letting it melt into the soup.
7. Garnish with Parmesan cheese and basil (optional)
8. Serve immediately.