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+ servings

Lasagne Soup

Our Lasagne Soup is rich, tomatoey, loaded with Italian sausage, pasta, mushroom, and spinach. It's served hot, then it's loaded with chunks of Provolone and a topped with a sprinkle of Parmesan and basil.
Course Soup
Cuisine Italian
Keyword Lasagne Soup
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 6
Calories 586kcal
Author Kathleen



  • 1 Pound Sweet Italian Sausage Casing Removed
  • 1 Large Yellow Onion Chopped
  • 2 Large Carrots Peeled and Diced
  • 2 Cups Crimini Mushrooms Sliced
  • 2 Tablespoons Garlic Cloves Chopped
  • 64 Ounces Chicken Broth
  • 1 Cup Red Wine
  • 8 Ounces Tomato Sauce
  • 1 14.5 Ounce Can Chopped Italian-Style Stewed Tomatoes
  • Pinch Sugar
  • 3 Cups Dried Pasta Campanelle, Uncooked
  • 2 Cups Fresh Spinach Chopped


  • 1 Cup or More Provolone or Mozzarella Cheese Cubed
  • 1/2 Cup Parmesan Cheese
  • 1/2 Cup Basil- Thinly Sliced


  • In a large Dutch oven brown sausage over medium-high heat. Add onion and carrot: saute 3 minutes. Stir in mushrooms and garlic, and saute another 3 minutes.
  • Add Chicken broth, wine, tomato sauce, stewed tomatoes and a pinch of sugar to Dutch oven. Bring to a boil and boil for 3 minutes. Reduce heat and simmer for 1 hour.
  • Add pasta and continue to simmer until pasta is al dente, about 10 minutes. Add spinach and cook just until spinach is wilted.
  • In individual soup bowl's add desired amount of Provolone or Mozzarella cheese cubes.  Add hot soup to bowls. Top with Parmesan and basil. Serve :)


Calories: 586kcal | Carbohydrates: 38g | Protein: 27g | Fat: 33g | Saturated Fat: 13g | Cholesterol: 78mg | Sodium: 2363mg | Potassium: 1127mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4980IU | Vitamin C: 37.3mg | Calcium: 368mg | Iron: 4.1mg