This easy gluten-free lasagna soup comes together with just a few pantry staples that I always like to have on hand. It's perfect for a busy weeknight meal!
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Soup
Cuisine: Italian
Keyword: easy lasagna soup recipe, gluten-free lasagna soup, how to make lasagna soup, lasagna soup
Servings: 8servings
Calories: 453kcal
Author: Whitney Reist | Sweet Cayenne
Ingredients
12-16ouncesbulk Italian chicken sausage or 4 links, casings removed
Place a Dutch oven over medium heat. Add 1 tablespoon of olive oil. Add the chicken sausage and saute until brown and cooked through, about 8 minutes.
Add the can of cherry tomatoes and use a wooden spoon to lightly break them up. Add the tomato soup and chicken stock, using the wooden spoon to scrape up the bottom of the pot. Increase heat to medium-high and bring to a simmer.
Add the kale and reduce heat to a simmer, cooking for 10 minutes or until the kale is tender.
Stir in the cooked pieces of lasagna to heat through, about 2 minutes.
Ladle into bowls and serve with sprinkles of mozzarella and Parmesan cheeses and fresh basil.
Video
Notes
Freezer instructions: - Cook through addition of chicken stock. Cool completely before freezing in an airtight container. Thaw in the fridge overnight or run container under hot water to loosen up before adding to a saucepan to thaw and heat completely. Increase heat to medium-high and bring to a simmer. - Add the kale and reduce heat to a simmer, cooking for 10 minutes or until the kale is tender. - Stir in the cooked pieces of lasagna to heat through, about 2 minutes.