Lasagna Soup

Categories: Entrées, Soups


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Recipe Information

Serving Size

1 c


Makes 20 servings

Nutrition Information

One serving is 170 calories, 4 g fat, 5 mg cholesterol, 330 mg sodium, 26 g carbohydrates, 3 g fiber, and 9 g protein


c = cup, T = tablespoon, t = teaspoon, lb = pound, oz = ounce, fl oz = fluid ounce, pkg = package


  • 12 oz Lasagna noodles, whole wheat, dry, broken into pieces
  • 2 T Olive oil
  • 2 c Onion, chopped
  • 3 Garlic cloves, minced
  • 2 can White beans (15 oz), drained and rinsed
  • 8 c Broth, vegetable, lower sodium
  • 2 can Tomatoes, diced (14.5 oz ea)
  • 1 can Crushed tomatoes (20 oz)
  • 2½ T Tomato paste
  • ¾ t Rosemary, dried
  • ½ t Thyme, dried
  • 1 c Mozzarella cheese, part skim
  • ½ c Parmesan cheese
  • 8 oz Ricotta, fat free


  1. In a stockpot on medium heat, COOK lasagna noodles as directed omitting fat and salt. DRIAN, RINSE and SET aside.
  2. In another stockpot, ADD olive oil, onion, garlic cloves and COOK on medium-high to soften.
  3. To the onions and garlic, ADD white beans, broth, diced tomatoes, crushed tomatoes, tomato paste, rosemary and thyme. BOIL on medium-high heat.
  4. ADD the cooked lasagna noodles to the soup. SERVE and TOP with cheeses or FREEZE for later use.
  5. To freeze: Divide soup into containers or freezer safe zip top bags. Divide cheeses into a small freezer bag and the ricotta in a separate freezer bag. Label and date.

Chickasaw Nation Nutrition Services

Get Fresh! is an initiative of the Chickasaw Nation. This material was funded by USDA’s Supplemental Nutrition Assistance Program. This institution is an equal opportunity provider and employer. For more information on the Supplemental Nutrition Assistance Program or the FDP Grocery Stores, visit