Lasagna Soup

30 Nov

Print the recipe card!   lasagna soup

My family loves this soup — bets are on that yours will too!  It comes from a friend of a friend of mine, Shaina Nunnelly, who’s fun blog I enjoy and who’s subsequent cookbook is also a “normal food” favorite of mine.  Little did she know that this soup of hers would be re-made into a great food storage recipe!

serves 8-10

Prep time:  10 minutes or less


2 cups freeze dried sausage crumbles

1/2 cup freeze dried onion flakes

1/2 tsp. garlic powder

2 (14 1/2 oz.) cans diced tomatoes

1 (15 oz.) can tomato sauce

1 (14 1/2 oz. ) can beef broth (*see notes)

1 1/2 cups water

1 TBS brown sugar

1 tsp. dried basil

2 tsp. dried oregano

1 tsp. salt

1 tsp. pepper

1 tsp. thyme

3 cups dried rotini pasta

3/4 cup grated Parmesan cheese


Rehydrate sausage crumbles and onion using full can of beef broth for 20 minutes.  Drain from broth and set aside remaining broth in a separate bowl to add in later.  In a large soup pot brown the rehydrated sausage and onion over medium heat just until it begins to brown (watch it carefully while stirring so it doesn’t burn).  Add cans of diced tomatoes, remaining beef broth, water, tomato sauce, brown sugar and seasonings.  Bring all to a boil and add in dried pasta.  Reduce heat, cover, and simmer for 20 minutes, stirring occasionally.  As the noodles cook in the sauce it will get thicker and thicker.  Stir in parmesan cheese and serve.

Lasagna as a soup …  you’re gonna love it!



  • This soup gets really thick, especially as leftovers the next day.  You’ll want to either add another can of beef broth to it or water to thin it out again.
  • This is the first time I’ve tried Thrive’s freeze dried sausage crumbles … they’re great!  Everyone in the family really liked them.  I’ll definitely be buying more now to store!
In my book this recipe is used as a:

*Long Term Recipe

*3 month meal

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