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Lasagna Soup

Lasagna Soup

By Mandy Tanner

If you like lasagna, you will love lasagna soup, which takes much less time to make yet packs all the same comforting flavors. Cooking it on the Traeger adds subtle wood-fired flavour.

Prep Time

10 Min

Cook Time

1 Hrs




Number of People Serving


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Units of Measurement:
2 Tablespoon Olive oil
1 Pound mild or hot Italian bulk sausage or links with casings removed
1 Small yellow onion, grated on the large holes of a box grater
4 Clove garlic, grated or minced
1 Tablespoon Italian seasoning
1/2 Teaspoon kosher salt
1/2 Teaspoon freshly ground black pepper
4 Cup chicken broth
3 Cup homemade or store-bought marinara (from a 24 oz jar)
1/2 Pound dried lasagna noodles (about 10), not the no-boil kind
2 Ounce mozzarella, grated (about ½ cup)
1 Ounce Parmesan, grated (about ¼ cup)
2 Ounce ricotta cheese (about ½ cup)
Fresh basil leaves, for serving


  • 1

    Place a large, uncovered enameled Dutch oven or other oven-safe pot directly on your Traeger’s grill grate then preheat the grill with the lid closed to 350°F; this will take about 15 minutes.

  • 2

    Add the olive oil to the hot pot, then add the sausage, onion, Italian seasoning, garlic, salt, and pepper. Stir with a wooden spoon or heatproof spatula, breaking up any large pieces of sausage. Close the grill lid and cook with the pot uncovered, stirring occasionally, until the sausage is cooked through and begins to brown, 25 to 30 minutes.

    350 ˚F / 177 ˚C


  • 3

    Add the chicken broth and marinara and stir to combine. Break the lasagna noodles into 4 to 5 pieces each, then add them to the pot. Stir and then press down lightly on the noodles to ensure they are submerged. Close the grill lid and cook, stirring occasionally, until the noodles are al dente, 25 to 30 minutes.

  • 4

    Add the mozzarella and Parmesan and stir to combine.

  • 5

    Serve the soup topped with a dollop of ricotta cheese and fresh basil leaves, as desired. Enjoy!

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