9 Best Cheap & Easy Soups Anyone Can Make

Ingredients

• 1 tablespoon Olive Oil (extra‑virgin preferred)
• 1 pound Italian Sausage (spicy or sweet, removed from casing if possible)
• 1 medium Yellow Onion (diced)
• 2 teaspoons Dried Parsley
• 0.5 teaspoon Dried Oregano
• 1 teaspoon Dried Basil
• 2 teaspoons Tomato Paste
• 24 ounces Marinara Sauce (jarred or canned)
• 7 cups Chicken Broth (low‑sodium preferred)
• 9 pieces Lasagna Noodles (broken into bite‑size pieces)
• 1 cup Cottage Cheese (full‑fat for creaminess)
• 0.5 cup Mozzarella Cheese (shredded)
• 0.5 cup Parmesan Cheese (freshly grated)
• 4 slices Garlic‑Herb French Bread (store‑bought, sliced)
• as needed Olive Oil Spray (for brushing bread before broiling)

Instructions

1. Prep Ingredients

   Dice the yellow onion, break the lasagna noodles into bite‑size pieces, and measure out all spices, tomato paste, and cheeses.

   Time: PT5M

2. Brown Sausage & Onion

   Heat 1 tbsp olive oil in a large pot over medium‑high heat. Add the Italian sausage (crumbled) and diced onion. Cook, stirring occasionally, until the sausage is fully browned and the onion is translucent, about 8 minutes. Remove excess grease with a paper towel.

   Time: PT8M

   Temperature: medium‑high

3. Add Aromatics & Tomato Base

   Stir in dried parsley, oregano, basil, tomato paste, and the marinara sauce. Cook for 2 minutes to meld flavors.

   Time: PT2M

   Temperature: medium

4. Add Broth and Noodles

   Pour in 7 cups chicken (or veggie) broth, then add the broken lasagna noodles. Bring to a gentle boil, then reduce to a simmer.

   Time: PT13M

   Temperature: medium

5. Prepare Cheesy Mixture

   In a mixing bowl combine 1 cup cottage cheese, ½ cup shredded mozzarella, and ½ cup grated Parmesan. Stir until smooth.

   Time: PT5M

6. Finish Soup with Cheese

   When the noodles are tender, remove the pot from heat. Stir in the cheesy mixture until fully incorporated, creating a creamy texture.

   Time: PT2M

7. Toast Garlic‑Herb French Bread

   Arrange the French bread slices on a baking sheet. Lightly spray with olive oil spray, sprinkle a little extra Parmesan, and broil on high for 1–2 minutes until golden and crisp.

   Time: PT2M

   Temperature: broil

8. Serve

   Ladle soup into bowls, top each with a generous spoonful of the cheesy mixture (if not already fully stirred in), and place a piece of toasted garlic‑herb French bread on the side.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

22 g

Carbohydrates

30 g

Fat

16 g

Fiber

3 g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Italian Sausage: chorizo, ground pork with Italian seasoning
• Instead of Yellow Onion: white onion, shallot
• Instead of Dried Parsley: fresh parsley (1 tbsp)
• Instead of Dried Oregano: Italian seasoning
• Instead of Dried Basil: fresh basil (1 tbsp)
• Instead of Tomato Paste: tomato sauce (1 tbsp)
• Instead of Marinara Sauce: crushed tomatoes with herbs
• Instead of Chicken Broth: vegetable broth, water + bouillon cube
• Instead of Lasagna Noodles: broken penne, small shells
• Instead of Cottage Cheese: ricotta cheese, cream cheese (½ cup)
• Instead of Mozzarella Cheese: provolone, fontina
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Garlic‑Herb French Bread: Italian bread, ciabatta
• Instead of Olive Oil Spray: melted butter brush

Equipment Needed

• Large Pot
• Mixing Bowl
• Wooden Spoon
• Chef’s Knife
• Cutting Board
• Baking Sheet (optional)
• Oven (Broiler) (optional)

Critical Steps — Do Not Skip

• Break lasagna noodles into small pieces before adding to the pot.
• Remove excess sausage grease to avoid an overly oily broth.
• Stir in the cheesy mixture off the heat to keep the soup creamy.
• Watch the French bread closely while broiling to prevent burning.

Chef Tips from the Video

• Use low‑sodium broth so the soup isn’t overly salty, especially with salty sausage and Parmesan.
• For extra depth, add a splash of red wine after browning the sausage.
• Fresh basil or parsley sprinkled on top adds bright flavor just before serving.

Troubleshooting

Storage

Refrigerator: Store in airtight containers for up to 3 days.

Freezer: Freeze in portion‑size containers for up to 2 months; reheat gently on the stove.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the cheesy mixture up to 24 hours ahead and keep refrigerated.
• Broth and cooked sausage can be made ahead and stored separately.

Frequently Asked Questions