This post may contain affiliate links. Click here for my affiliate disclosure. If you purchase items through my affiliate links, I receive a small commission but your price doesn't change.
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….
You may also enjoy:
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!
My cookbook, Necessary Food, contains a lot of exclusive soup recipes that you might enjoy!
- 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.