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All the tomato-y, cheesy, Italian-spiced flavors of lasagna can be found in this hearty Lasagna Soup!
- This recipe makes a BIG pot of soup – perfect for leftover lunches!
- Lots of thick broth and finely-chopped cabbage make for a budget-friendly meal! 1-2 pounds of sausage give the soup good flavor while staying on the cheap side. Don’t worry – there are other protein sources included as well.
- It tastes like lasagna, one of my favorite flavors.
Because of the oat fiber and xanthan gum used to thicken it, this Lasagna Soup has a nice body to it; it’s not thin and broth-y. (The oat fiber/xanthan gum combo is my go-to for a non-slimy thickness. In this case, I much prefer xanthan gum to glucomannan, and the oat fiber gives it more of a “flour” feel.) And such robust lasagna flavor! Actually, it reminds me of the sauce mixture that gravitates to the bottom of the casserole dish after a crowd of people have been served from a pan of lasagna. You know, the goop made up of tomato sauce, ricotta cheese remnants, and bits of sausage that have dripped out from between the noodles and get scooped up immediately by the nerds who don’t want to eat the lasagna noodles but also don’t want to be seen with a pile of discarded noodles pushed to the sides of their plates, discreetly covered with napkins. Or am I the only one that does that…?
Finely-chopped cabbage is one of my favorite budget-friendly neutral veggie fillers in soup, and it pairs well with the textures and flavors in this recipe! I do advise chopping it finely (a food processor may be a good idea?)…I was kind of in a hurry and received some complaints from family members about the silage they kept encountering. 😛
Confession: I am usually in a hurry when I cook. Having never been formally trained, my technique in the kitchen could use some help. But mostly I’m just in a hurry….
Click here for all my soup recipes!
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As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission to help defray the costs of running this blog (at no extra charge to you). Thanks for your help!
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My cookbook, Necessary Food, contains a lot of exclusive soup recipes that you might enjoy!
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- 1-2 lb. ground pork sausage*
- 1 med. onion (chopped)
- 3 garlic cloves (minced)
- -
- ½ c. oat fiber (Click here for a gluten-free product.)
- 1 tsp. xanthan gum
- -
- 6 c. water
- 1 29-oz. can tomato sauce
- ½ med. head cabbage (finely chopped)
- 2 c. fresh spinach (packed)
- -
- 2 c. shredded mozzarella cheese
- 2 c. cottage cheese
- 1 c. heavy whipping cream
- 1 T. Italian seasoning
- 2 tsp. each oregano, parsley
- ½ tsp. black pepper
- Salt (if necessary)
- Sauté the sausage, onion, and garlic together in a big soup kettle until the sausage is cooked through.
- Sprinkle the oat fiber and xanthan gum over the sausage in a fine layer and stir to distribute evenly.
- Add the water, tomato sauce, cabbage, and spinach and cook until the cabbage is tender.
- Add the rest of the ingredients and simmer for 15-20 minutes (do not boil once the dairy is added) to give the flavors a chance to develop and let the cheese melt, stirring occasionally.
- Serve with additional shredded mozzarella and parsley if desired.
I didn't blend the cottage cheese because I wanted a little texture reminiscent of the ricotta layer in a lasagna. Most of the cottage cheese curds break down anyway once they simmer in the soup for 15-20 minutes and get stirred around. If you don't want to risk it, blend the cottage cheese with a bit of the soup broth to get rid of any chunks.
Am I the only one who cant find oat fiber? I really want to make this!!
It’s usually only available online, but it’s worth stocking up on to use in recipes! (It keeps for a long time in the pantry or freezer.) This is the brand I use (not all brands are good) >> (affiliate link) https://www.briana-thomas.com/recommends/oat-fiber/
Oh my gosh!!! Run to go make this soup. It was the most fantastically delicious lasagna soup ever!!! Thank you Briana for another great recipe. I made this for dinner last night and it all got eaten!!
Can you put this in the crockpot??
Hmm…I’ve never tried that. It would probably work if you did it in stages. I personally think it would be easier to just do it on the stovetop. If you try to do it in a crockpot, I’d probably cook the sausage/onion/garlic first, add it to the crockpot with everything but the dairy, cook till the veggies are soft, then add the dairy and cook until the cheese is melted and everything can be stirred together. You don’t want the dairy to get too hot because it’ll separate and get grainy.
Fantastic! This was a win with my whole family. I love that it tastes just like lasagna, too. No one could tell it had cabbage in it, which I like, but not everyone does. Since we are in the midst of the COVID-19 pandemic, we are eating A LOT of soups because they are mainly one pot, can be easily tweaked, and we just love soup! I have found more on your site that are on my “To Cook” list. Next on my list is your split pea (we have 2 bags in the pantry-LOL.) I have made several of your recipes and they have all been delicious.
This soup is amazing. You were right, it makes a huge batch! Next time I will use Italian sausage instead of the pork.
Question though, how much is a serving? Is two bowl fulls too much? Portion control is not my strong suit.
Thanks for sharing.
I consider the soup to make 12-14 servings. I don’t really measure it exactly – just eyeball it. 😛 Serving sizes really depend on what else you’re eating along with your meal. Also depends on the size of your bowl…haha. Just remember to eat until you’re satisfied but not stuffed.
Oh my goodness! This is amazing! The flavor is fabulous, tastes just like lasagna and it makes a huge pot of deliciousness!
This soup is our new favourite! The flavours are amazing. My kids LOVE it. I have been THM for 3 years and just purchased both your books. I am loving your recipes so far!
Delicious! I wasn’t paying close attention to the recipe and dumped a whole bag of spinach in, plus a whole bag of coleslaw! I had to add a little extra water, but OTHERWISE 😉 followed the directions exactly. This was very good and I will definitely make it again!
Looks yummy. Do you know what the nutritional facts arr for this recipe? I’m trying Keto and was curious about the net carbs.
Hi there! I don’t usually calculate nutrition info on my recipes since the healthy eating lifestyle I follow doesn’t require it (Trim Healthy Mama), but MyFitnessPal is a super easy way to find nutrition facts! If you sign up for an account, under the Recipes tab there’s a place where you can just add the link to a recipe and it will pull up the ingredients for you to confirm, then generate the nutritional info! 🙂
Briana, My family loves this recipe as a soup, but tonight I was looking for the taste, but wanted it in a different form. I used Italian sausage and fixed it with only 1/2 cup water. I prepared it in a large skillet. We ate the “soup” served over spaghetti squash shreds. It was so yummy!! Wonderful!! Thanks for coming up with wonderful versatile recipes. My family ate three veggies and didn’t even realize it!!
That’s such a great idea, Barbara! Thanks for sharing how you did it!
Did you really only use 1/2 cup water? Did you use the same amount of oat fiber and xanthan gum as the recipe said?
This soup turned out delicious, and the fact that all my kids enjoyed it is great, as that’s not always the case.
Oooohhhhh myyyyy Briana! You have waaaayyyy out done yourself with this one!!! Can I give it 10 stars?
After this recipe, I just HAD to buy your book! I’ve loved all your recipes I’ve tried so far but this one was Over The Top good! Thank you!!
Aw, I’m so glad you liked it, Debra!! <3
Another fantastic recipe from my favorite THM blogger! Our whole family had seconds and thirds of this, they loved it so much. When I make it again, I plan to use hot breakfast sausage because I like a little kick to my marinara. 🙂 I love the texture of this soup — somehow it’s better with oat fiber and xanthan gum rather than with gluccie. Thank you, Briana!
Wonderful! I’m so glad to hear that, Michelle! Love the hot sausage idea. Yes, xanthan gum and oat fiber is my go-to, non-slimy thickening combo.
Making this for lunch today in the crockpot and forgot to add oat fiber and xanthum gum to sausage before adding liquid, can I just wisk it in and it be fine? This soup is delicious!
Sorry – I was out of town and didn’t see this! You may be able to do that, but add it a little at a time and whisk hard to avoid lumps. 🙂
I’m one of the less common vegetarian THMs. My husband hijacked my eggplant I had set aside to make lasagna noodles for dinner tonight. So I made this soup instead using some meatless crumbles from Trader Joe’s and crumbled tofu in place of the sausage. Turned out great! I did need to make up for the lack of seasoning since the crumbles and tofu were not pre-seasoned. Thanks for another great recipe!
SILAGE! You never fail to amuse and inspire. I am also never not in a hurry in the kitchen. But, alas! We are the ones in the kitchen so let the whiners eat peanut butter sammiches.
Amen, and amen. 😉
Well,you did it again! Another amazing recipe! I paired it with the 15 minute Foccacia from THT and it was so delicious & comforting on this cold day in Oklahoma! Thank you!
That sounds delicious, Jenny! Thanks for trying the soup! I’m glad you liked it.
Is this something I could make in the crockpot?
That would probably work. I would pre-cook the sausage with the onion before adding it to the crockpot and add the cheese, cottage cheese, and cream only 1-2 hours before serving.
I don’t have any sausage (plus it makes my sis-in-law ill), but I do have lots of cooked and shredded chicken breast (unseasoned) – I know it wouldn’t be as ‘spicy’, but do you think it would still work as a protein replacement? What about additional spice suggestions? I’m trying to make a bunch of different soups and freeze them for use this winter, and this one looks so yummy! Love your recipes!
Sure, that should work as long as you don’t mind missing out on the sausage flavor (and richness). 🙂 I’d definitely add a little sage, and whatever else sounds good to you!
A little fennel might be good, as that is one of the flavors distinctive to Italian sausage. Maybe bump up the heat with a little red pepper flakes? I make my lasagna with cabbage and find that the kick of spice really negates the earthy flavor of cabbage.
I don’t have oat fiber, can I just use oat flour?
Oat flour is a carb ingredient (and belongs in a THM:E setting), plus it’s not nearly as fine as oat fiber, so I don’t recommend that in this recipe.
Do you think coleslaw mix would work for the cabbage? I’m a lazy cook ??
That would probably work. 🙂
Do you believe that this soup would freeze well?
I don’t think that would be a problem. 🙂
Thanks it is ready for dinner. I love basil so I added two teaspoons. Having company several days before Thanksgiving this is one of the things on the menu. I tasted it it’s wonderful!☺
Awesome! So glad you like it!
Sounds amazing! If I leave out the oat fiber (have yet to purchase it and may not be able to for a while), it should just be thinner?
Correct. 🙂