Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 4 Ratings

Don't sweat the broken noodles at the bottom of the box. Put them to brilliant use in a homemade lasagna soup recipe. (The pasta is better in small bite-sized pieces!)

Source: Better Homes and Gardens


Recipe Summary

20 mins
25 mins
45 mins
11 cups


Ingredient Checklist


Instructions Checklist
  • In a large pot cook sausage, onion, sweet pepper, and garlic over medium-high heat until sausage is browned. Drain fat. Add the next four ingredients (through Italian seasoning). Bring to boiling; reduce heat. Simmer, covered, 20 minutes.

  • Meanwhile, cook pasta according to package directions; drain. Stir into soup.

  • To serve, spoon ricotta into six bowls. Top with soup. Stir together Parmesan, basil, and crushed red pepper. Sprinkle over soup.

Make-Ahead Directions

Prepare as directed through Step 1. Let soup cool and transfer to an airtight container; cover. Store in the refrigerator up to 2 days or freeze up to 3 months. Return soup to pot and bring to simmering. Continue as directed.


Go vegetarian by using 3 cups sliced fresh mushrooms for the sausage and vegetable broth for the chicken broth.


Turkey sausage, part-skim ricotta cheese, and reduced sodium canned tomatoes and broth help cut the fat, sodium and calories without sacrificing flavor. But if you prefer, swap in the regular counterparts of any of these ingredients.

Nutrition Facts

415 calories; fat 11g; cholesterol 64mg; saturated fat 4g; carbohydrates 49g; mono fat 1g; poly fat 1g; insoluble fiber 6g; sugars 9g; protein 28g; vitamin a 931.9IU; vitamin c 21.6mg; thiamin 0.5mg; riboflavin 0.4mg; niacin equivalents 5.4mg; vitamin b6 0.2mg; folate 104.1mcg; vitamin b12 0.3mcg; sodium 840mg; potassium 438mg; calcium 179mg; iron 3.6mg.