With finals week right around the corner and plenty of assignments, exams and essays piling up, cooking a full meal probably sounds like an impossible task. That is where this lasagna soup comes in. It’s everything you love about traditional lasagna — rich tomato sauce, tender pasta and melty cheese — but simplified into a quick and satisfying one-pot meal. I don’t even like lasagna all that much, and I have been addicted to this soup for months! 

The best part about this recipe is that it’s easy and versatile. Using pantry staples and a few fresh ingredients, dinner is ready in less than an hour. This soup is just as comforting as the classic dish but doesn’t require the complexity of actually making lasagna.

As the weather gets colder and the pressure of finals builds, there’s something so soothing about a warm, homemade meal. This lasagna soup is so satisfying, offering a little moment of comfort amidst the chaos. Plus, it reheats and freezes well, making it perfect for leftovers. 

So whether you’re cramming for an exam or just need a break from campus food, this recipe should be your next go-to. It’s quick, delicious and exactly the kind of comfort food we all need right now.

Ingredients:

• 2 tablespoons extra virgin olive oil 
• 1 yellow onion, chopped
• 6 garlic cloves, grated 
• 1 pound hot Italian sausage 
• 1 tablespoon Italian seasoning
• 1/2 teaspoon red pepper flakes
• 2 tablespoons tomato paste
• 1 24-ounce jar arrabbiata sauce 
• 5 cups chicken broth 
• 1/2 box lasagna sheets, broken into pieces 
• 8 ounces Spinach, chopped (optional)
• Fresh basil, chopped
• 1/2 cup heavy cream 
• 1/2 cup grated parmesan 
• 1/2 cup shredded mozzarella
• Salt and pepper to taste

Directions:

1. Heat the olive oil in a large dutch oven or pot over medium-high heat.
2. Add onion and cook for about one minute until it is translucent in color. 
3. Add garlic and cook for one minute. 
4. Add the Italian sausage. Season with salt and pepper, breaking down the meat as it cooks for about 10 minutes.
5. Add the tomato paste, Italian seasoning and red pepper flakes. Cook for two minutes. 
6. Pour in tomato sauce and chicken broth, turning up the heat to high so that it reaches a boil. 
7. Once the soup is boiling, add in the broken up lasagna sheets and cook according to package instructions. (Sometimes it may take a little longer to cook in the soup, so make sure to check the pasta before turning down the heat.)
8. Once the pasta is fully cooked add in the spinach, basil, heavy cream, parmesan cheese and mozzarella. Mix until fully combined over medium-low heat.
9. Season soup to taste with salt and pepper.
10. Serve right away and store leftovers in the fridge or freezer. Top with extra parmesan cheese, mozzarella and fresh cracked pepper.