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Progresso Lasagna-Style Soup with Italian Sausage
Photo: Open Food Facts contributors (CC BY-SA)

Soups

Progresso Lasagna-Style Soup with Italian Sausage

524 g

Poor out of 100 High confidence
  • Ultra-processed
  • Contains added sugars
  • Contains seed oils
  • Contains palm oil
  • No synthetic dyes
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Why it scores 21

Progresso Lasagna-Style Soup with Italian Sausage scores 21 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

  1. Sausage and cured meats: IARC classifies processed meat (cured, salted, smoked or fermented) as Group 1, based on colorectal cancer; each 50 g eaten daily is linked to an 18% higher risk. Regulatory
  2. Sugar: An added sugar. Strong
  3. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong

Every line of the math is on The Receipt below, with its evidence tier and sources.

Better soups

The same kind of product, at least 10 points higher, sold in the US. Never paid placements.

The Receipt

Lasagna-Style Soup with Italian Sausage

START100

Ingredients

  • Sausage and cured meats
    Regulatory IARC classifies processed meat (cured, salted, smoked or fermented) as Group 1, based on colorectal cancer; each 50 g eaten daily is linked to an 18% higher risk. [1][2]
  • Sugar
    Strong An added sugar. [3][4][5]
  • Lactose
    Strong An added sugar. [3][4][5]
subtotal−50

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [6]
  • 7 kinds of ultra-processing markers
    Emerging Industrial additive classes found: color (added), firming agent, flavor enhancer, flavoring, industrial protein, industrial sugar or starch hydrolysate and modified starch. [6]
subtotal−26

Nutrition per 100 g

  • Salt 0.7 g / 100 g
    Strong High in salt. [7]
subtotal−3
TOTAL 21Poor

100 − 79 = 21

Can’t score above 79. Contains sausage and cured meats, an ingredient of high concern. [1][2][3][4][5]

GTIN 00041196110647 · 2026-03-13

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy69 kcal
Fat2.9 g
Saturated fat1 g
Trans fat0 g
Carbohydrates8.5 g
Sugars2.9 g
Added sugars1.6 g
Fiber0.8 g
Protein2.4 g
Salt0.7 g

Serving: 2 serving (246 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

Tomato Puree (water, tomato paste), Beef Broth, Water, Tomatoes, Cooked Italian Sausage (pork, seasoning [spices, mustard seed, salt, paprika, garlic powder, sugar, natural flavors, extractives of paprika], water), Enriched Mafalda Pasta (semolina wheat, egg white, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid). Contains less than 2% of: Sugar, Cream, Spinach, Soybean Oil, Salt, Corn Starch, Modified Food Starch, Spice, Palm Oil Powder (palm oil, lactose, sodium caseinate, potassium phosphate), Potassium Chloride, Garlic Powder, Soy Protein Concentrate, Maltodextrin, Dried Parmesan Cheese (pasteurized milk, cheese culture, salt, enzymes), Flavoring, Beef Fat, Whey Protein Concentrate, Dried Parsley, Onion Powder, Nonfat Dry Milk, Calcium Chloride, Yeast Extract, Sodium Phosphate.

Allergens and diets

Contains: Milk, Soy, Wheat, Egg, Mustard

  • Not vegan
  • Not vegetarian
  • Not gluten-free
  • Not palm-oil-free

Always check the package: recipes change.

Healthiest soups in the US

More from Progresso

Sources

  1. IARC Monographs evaluate consumption of red meat and processed meat (Press Release No. 240)

    International Agency for Research on Cancer (WHO) · Oct 26, 2015 · IARC

    “Processed meat was classified as carcinogenic to humans (Group 1), based on sufficient evidence in humans that the consumption of processed meat causes colorectal cancer.”

    iarc.who.int

  2. Carcinogenicity of consumption of red and processed meat (IARC Monographs Vol. 114 working group summary)

    The Lancet Oncology · December 2015 · IARC

    doi.org

  3. Guideline: sugars intake for adults and children

    World Health Organization · Mar 4, 2015 · Agency assessment

    “In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”

    who.int

  4. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

  5. Added and free sugars should be as low as possible

    European Food Safety Authority · Feb 28, 2022 · Agency assessment

    “Sugar consumption is a known cause of dental caries.”

    efsa.europa.eu

  6. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  7. Sodium reduction (fact sheet)

    World Health Organization · May 11, 2026 · Agency assessment

    “For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”

    who.int

  8. Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses

    BMJ · Feb 28, 2024 · Peer-reviewed

    “Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”

    doi.org

  9. Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake

    Cell Metabolism · July 2019 · Peer-reviewed

    doi.org

  10. Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968-73)

    BMJ · Apr 12, 2016 · Peer-reviewed

    “replacement of saturated fat in the diet with linoleic acid effectively lowers serum cholesterol but does not support the hypothesis that this translates to a lower risk of death from coronary heart disease or all causes.”

    doi.org

  11. Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  12. Dietary Linoleic Acid and Risk of Coronary Heart Disease: A Systematic Review and Meta-Analysis of Prospective Cohort Studies

    Circulation · Oct 28, 2014 · Peer-reviewed

    “These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”

    doi.org

  13. Commission Regulation (EU) 2023/915 of 25 April 2023 on maximum levels for certain contaminants in food

    European Union (Official Journal) · Apr 25, 2023 · Law

    “Glycidyl fatty acid esters, expressed as glycidol”

    eur-lex.europa.eu