• 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


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; 11 g total fat; 4 g saturated fat; 1 g polyunsaturated fat; 1 g monounsaturated fat; 64 mg cholesterol; 840 mg sodium. 438 mg potassium; 49 g carbohydrates; 6 g fiber; 9 g sugar; 28 g protein; 0 g trans fatty acid; 932 IU vitamin a; 22 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 0 mg vitamin b6; 104 mcg folate; 0 mcg vitamin b12; 179 mg calcium; 4 mg iron;


4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0