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Front Range Fed

Easy Lasagna Soup

Published 28 days ago • 1 min read

Hi friends, happy Thursday!

Ever feel like lasagna but have zero desire to actually make it (especially on a Thursday night!)? Lasagna is one of my favorite dishes, but let's face it, it's a lot of work: boiling the noodles, making the sauce, building all the layers. Who has the time for it?

Enter lasagna soup. My new favorite weeknight indulgence.

​Crockpot Lasagna Soup​

I made this one night when I was craving a big plate of lasagna, and it delivered in ways I did not expect. It has that same hearty sausage and tomato base, the noodles cook right in the pot, and the slow cooker does most of the work.

The best part is the topping: a spoonful of lemony Parmesan ricotta and my roasted red pepper pesto. They're not just garnish. Stir them into the hot soup and they make every bowl creamy and rich.

If you want to make the pesto from scratch, it's here: Roasted Red Pepper Pesto. (Store-bought works too. I won't tell.)

Two more soups for chilly nights

​Italian Sausage, Kale and White Bean Soup. A big, hearty bowl with Italian sausage, creamy white beans, and kale. It's the kind of soup I crave as soon as the weather turns, and it freezes for up to 3 months, so make a double batch.

​Creamy Lemon Chicken Florentine Soup. Tender chicken, spinach, and pearled couscous in a creamy broth brightened with lemon. It all happens in one pot in about 35 minutes, which makes it an easy weeknight win.

Happy Cooking,

Sarah

P.S. This lasagna soup thickens as it sits (the noodles keep soaking up the broth). If you're reheating leftovers, stir in a little warm broth until it's just the way you like it.

600 1st Ave, Ste 330 PMB 92768, Seattle, WA 98104-2246
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Front Range Fed

Hi! I'm Sarah, the creator behind Front Range Fed. I love to make easy, delicious, and (mostly) healthy meals for my family and friends. I live in sunny Colorado and like to incorporate local, fresh foods as often as I can.

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