This is such an easy soup – quit economical too, yet full of flavor! It has been a family favorite for many years, whenever the weather turns a little chilly, lasagna soup is on the menu!

This soup is lovely either with or without cheese. For a dairy free option, either omit the cheese all together, if you can handle a little sheep Parmesan, its a great and delicious option, or even a sprinkle of Daiya cheese is acceptable on occasion to get that lovely cheese feel!

Traditionally this soup uses noodles, I have made it a crossover many times using brown rice noodles mixed in, which is really yummy and a great way to make it an easy XO for family members who aren’t wanting to lose weight. However, I got inspired tonight and decided to try to make cabbage type noodles. I just cut them larger to mimic the size of broken up lasagna noodles. 🙂

It worked pretty good! My husband gave it a a two thumbs up tonight! I had to agree, it was pretty yummy and made enough for lunch tomorrow too!! If you double this recipe it would make plenty for a larger family with perhaps some leftovers for lunch the next day!

Are you soup lovers too? My family has many favorites, and I do have to say, even though our summer felt far too short and too smoky, these lovely fall flavors are inspiring me to look forward to this season of change.

Speaking of change, I am trying to embrace it. My son is getting married this fall, moving out of our home and will be about 8 hours away. There is a time to every season under heaven….I will be very sad to see him go, yet I am so proud of the man he has become. He is upright, honest and faithful. He is a good man and will be a blessing to the world. I am thankful to be his mom and look forward to seeing how God works in his life as his future unfolds. <3

Who all has survived their children moving out?? Lol – I need a support group 😛

Lasagna Soup – THM S – Keto friendly


2 teaspoons oil for sautéing (i used avocado)

1 pound chicken Italian sausage (I used isernios 94% fat free)

1 onion chopped

1 green pepper chopped

2 cloves of garlic minced (I used those little frozen cubes you pop out, SO handy!)

1/3 head cabbage, sliced into strips, mimicking lasagna noodles

1 32oz container chicken broth (or even better, bone broth!)

1 24oz jar spaghetti sauce (no sugar added, I used basil and garlic)

Salt and pepper to taste

1/4 teaspoon crushed red pepper

1 teaspoon dried oregano

1 teaspoon dried basil

Optional: mozzarella, daiya, Parmesan, brown rice noodles


Heat oil over medium heat, add in chopped onion and peppers in soup pot. Sauté for a few minutes. Add in ground Italian chicken. Cook through. Pour in spaghetti sauce, use the broth to rinse the jar fully into the pot, pour in the rest of the broth. Add cabbage, seasonings, stir to combine.

Allow to cook together for about 20-30 minutes.

When finished, place in bowls, for dairy free, top with Daiya or leave as is, it is delicious! For dairy version, top with parmesan and/or mozzarella cheese. I sprinkle a little extra basil on top. For a xo – add in a 1/2 cup of cooked brown rice noodles.

With joy! Tina 🙂