This homemade lasagna soup recipe offers a delightful twist on the classic Italian dish, combining the rich flavors of lasagna in a comforting, hearty soup form. The use of lean ground turkey sausage or 93% lean ground beef adds a healthy touch without compromising on taste. The addition of garlic, onions, and dried oregano creates a savory foundation, infusing the soup with aromatic goodness.

The choice of crushed tomatoes and low-sodium chicken broth contributes to the robust tomato base, delivering a burst of freshness to every spoonful. The lasagna noodles, broken into bite-sized pieces, provide a satisfying texture and absorb the delicious flavors of the broth. The incorporation of fat-free shredded mozzarella adds a creamy and cheesy element, elevating the soup to a level of indulgence.

The simplicity of the cooking process makes this lasagna soup a practical and quick option for a comforting weeknight dinner. The step-by-step instructions guide you through creating a flavorful broth, cooking the noodles to al dente perfection, and finishing off with the gooey goodness of melted mozzarella. The optional toppings of grated Parmesan and torn fresh basil add an extra layer of complexity and freshness to the dish, enhancing its overall appeal.

With a serving size of 1 cup, this lasagna soup is not only delicious but also a relatively healthier option compared to traditional lasagna. The recipe allows for customization, making it easy to adjust ingredients based on personal preferences or dietary needs. Whether enjoyed on a chilly evening or as a satisfying lunch, this homemade lasagna soup is sure to become a favorite in your repertoire of comforting and flavorful recipes.

Home Made Lasagna Soup


  • 1 yellow onion, chopped
  • kosher salt
  • 1 lb. lean ground turkey sausage (I used Jennie-O) or 93% lean ground beef (points will be different!)
  • 4 cloves garlic, minced
  • 28 oz. can crushed tomatoes
  • 1 tbsp. dried oregano
  • 5 c. low-sodium chicken broth
  • 8 oz. lasagna noodles, broke into 2″ pieces
  • 2 c. fat-free shredded mozzarella
  • Toppings (optional):
  • Grated Parmesan, for garnish
  • Torn fresh basil, for garnish


  1. In a large skillet over medium heat, spray the bottom of the pan with cooking spray. Add onions and season with salt. Cook until tender and golden, 5 minutes, then add sausage and cook until no longer pink. Drain fat and return to pot.
  2. Add garlic and stir until fragrant, 1 minute, then add crushed tomatoes and dried oregano.
  3. Pour in chicken broth and bring to a simmer.
  4. Add lasagna noodles and cook, stirring occasionally, until al dente, 10 minutes.
  5. Add mozzarella and stir, letting melt into soup.
  6. Garnish with Parm and basil.
  7. Serving size: 1 cup.


My W/W Personal Points: 6