Recipes by Marcia Frost

Lasagna Soup

Lasagna is at the top of my list of favorite foods. It's got all of my favorite things: pasta, tomatoes, and lots of cheese. The only problem is that it takes a lot of time to put together.

I was on the phone with my daughter one day and she mentioned she was making lasagna soup. It sounded rather odd at first, but I looked up the recipe she had on pinterest and it sounded pretty easy.

Since I've been living in the Midwest, it hasn't always been easy to get good sweet Italian sausage. I saw some in the supermarket and decided it was time to give the Lasagna Soup a go. A few tweaks later and I had something to add to my favorites. Making it in a crockpot also kept me from having to worry about constantly stirring it.

1 lb sweet Italian Sausage*
1 tablespoon of garlic, chopped
7 cups of beef broth
1 28 0z diced tomatoes
1 6 oz can of tomato paste
1-1/2 tablespoons Italian Seasoning
3 bay Leaves
3 basil leaves, chopped
1 tablespoon sugar
8 sheets lasagna noodles, broken
1/2 cup parmesan cheese, grated
1-1/2 cups mozzarella cheese, shredded**
1 15 oz container ricotta cheese**

*For the sausage, you can use ground sausage or whole sausage and slice. I find it easier to cook them in the soup for awhile, slice them, and then put them back in.
**I used part skim cheeses.


  • Turn crockpot to high.

  • Add sausage, garlic, bay leaf, and basil.

  • Flip sausage for about 10 minutes, until the outside turns off color (it doesn't need to brown).

  • Put all ingredients except cheeses into crockpot and stir.

  • Cook for four hours on low.

  • If you have used whole sausage, take it out and slice it to 1/2 inch pieces.

  • Return sausage to the crockpot and add parmesan cheese.

  • Continue cooking on low for an additional two hours.

  • Serve in bowls, topped with a tablespoon of ricotta and a tablespoon of mozzarella.

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