Lasagna lovers unite! This easy Lasagna Soup brings all the wonderful flavors of a delectable layered Italian lasagna together in a simple and quick-to-make soup. Prepare to have your taste buds tantalized over and over again.
This is one of my family’s favorite soups, and we can have our lasagna fix in about 30 minutes. For an over-the-top company-worthy meal, I serve this with Italian chopped salad and garlic cheese bread.
You’ll Love This Soup
- This soup is flavor-packed—there’s nothing boring here! From the sun-ripened tomato broth to the soft pillows of sweet ricotta cheese, it brings out the best of lasagna.
- It is made with wholesome natural ingredients, so you can feel good about eating and feeding it to your loved ones.
- This delectable recipe takes just over 35 minutes to prepare. It’s made in one pot, and many ingredients may already be in your pantry.
- Even the little ones love this soup! It is just that delicious. I mean, honestly, who doesn’t love lasagna?
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Italian Sausage: If you can not find bulk Italian sausage, buy Italian sausage links and cut the casings off with kitchen scissors. You can substitute ground beef or ground turkey for the Italian sausage.
- Low-sodium chicken broth: Substitute chicken or vegetable stock for the chicken broth.
- Lasagna noodles: Do not use the no-boil noodles. Use the traditional ones.
- Ricotta cheese: Use whole milk ricotta for the best flavor and texture.
- Mozzarella cheese: Use whole mozzarella cheese for the best flavor and melt.
- Parmesan cheese: Freshly grated is best.
- Fresh herbs: parsley or basil
How to make Lasagna Soup
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Brown the sausage over medium heat in a large skillet. When it is about halfway brown, add the chopped onion and cook until the sausage is brown and the onion is soft. Drain any excess grease.
Reduce the heat to low and add the garlic, parsley, oregano, basil, thyme, and crushed red pepper, stirring and cooking for about 1 minute. Add the fire-roasted tomatoes and crushed tomatoes. Whisk together the tomato paste and about 1/2 cup of the chicken broth to smooth and thin it out. Now, whisk it into the soup with the remaining chicken broth.
Bring the soup to a boil. Then, reduce to a simmer and add the lasagna noodles, breaking them up into bite-size pieces as you add them. Cook the soup until the noodles are tender.
In a separate bowl, combine the ricotta, mozzarella, Parmesan, and a little parsley. Ladle the soup into bowls and top with about 1/4 cup of the cheese mixture. If desired, sprinkle with chopped fresh parsley or basil.
Preparation Tips
- I like to whisk the tomato paste with some broth to blend into the soup well.
- If you like everything with some heat and spice, add a little more crushed red pepper or a few pinches of ground cayenne pepper.
- If you know you will reserve a portion of the soup for leftovers, remove that amount before adding the pasta or the cheese. Set aside a percentage of uncooked lasagna noodles in the pantry and mixed cheese in the refrigerator. Add the lasagna noodles when you reheat the leftover soup on the stovetop. Then, top with the cheese mixture warmed to room temperature for no more than two hours.
Storage and Reheat
Store the leftover soup and cheese mixture separately in an airtight container in the fridge for up to 3 days. To reheat, remove the ricotta cheese mixture from the refrigerator for about 40 minutes to bring it to room temperature. Reheat the soup on the stovetop over low heat or in the microwave at reduced power. Ladle into soup bowls and top with a spoonful of the ricotta cheese mixture.
Freeze before adding the pasta or the cheese. Thaw in the fridge overnight. Bring the soup to a boil over medium heat. Reduce the soup to a simmer and add the lasagna noodles. Cook until the noodles are tender. Meanwhile, mix the ricotta topping. Ladle into serving bowls and top with a spoonful of the cheese mixture.
Serving Suggestions
I like to serve this with jalapeno cheddar beer bread, homemade garlic knots, or garlic cheese bread. More fiber-rich suggestions are rocket salad, Olive Garden copycat salad, and cucumber and tomato salad.
More Soup Recipes
Lasagna Soup Recipe
Ingredients
Lasagna Soup
- 1 lb Italian Sausage
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1½ teaspoon dried parsley
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried thyme leaves
- ¼ teaspoon crushed red pepper
- 1 (15 ounce) can fire-roasted tomatoes
- 1 (15-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 6 cups low sodium chicken broth
- 6 lasagna noodles broken into bite size pieces
Ricotta Topping
- 8 ounces ricotta cheese
- 1 cup shredded mozzarella
- ¼ cup grated Parmesan cheese
- Italian parsley or basil chopped for garnish
Instructions
- In a Dutch Oven over medium heat brown the Italian Sausage. When it is halfway browned add the onion and cook until the sausage is browned and the onion is soft. Reduce the heat to low and add garlic, 1 teaspoon parsley, oregano, basil, thyme, and crushed red pepper; stirring and cooking for 1 minute. Stir in the fire roasted tomatoes and crushed tomatoes.
- Whisk together the tomato paste and 1/2 cup of the chicken broth. Whisk it into the soup along with remaining 5 1/2 cups chicken broth.
- Bring the soup to a simmer and add the lasagna noodles. Cook the soup until the noodles are tender; 20-22 minutes.
- In a medium bowl combine the ricotta, mozzarella, Parmesan and 1/2 teaspoon dried parsley. Top each bowl with 1/4 cup cheese mixture. If desired top with chopped fresh parsley or basil.
Notes
- I like to whisk the tomato paste with some broth to blend into the soup well.
- If you like everything with some heat and spice, add a little more crushed red pepper or a few pinches of ground cayenne pepper.
- If you know you will reserve a portion of the soup for leftovers, remove that amount before adding the pasta or the cheese. Set aside a percentage of uncooked lasagna noodles in the pantry and mixed cheese in the refrigerator. Add the lasagna noodles when you reheat the leftover soup on the stovetop. Then, top with the cheese mixture warmed to room temperature for no more than two hours.
Nutrition
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Michelle
This lasagna soup was so delicious, and super hearty for a good meal. I always love making soups for the colder months of the year; they’re so yummy.
Beth Pierce
I agree, Michelle!
Emily
This is a perfect wintertime recipe! So hearty with tons of flavor and so much easier than a layered lasagna. I am adding this to our regular rotation.
Beth Pierce
Thank you Emily! We love it too!
LisaLisa
I’m going to try this; I just grabbed some lasagna ingredients just today. I have never made it into a soup and to be honest this looks sooo delicious and different.
Beth Pierce
Thanks, Lisa!
Claudia
This is absolutely delicious! I love that I can get all the flavor of lasagna without all the futzing around with layering.
Margie McGee
Do you this could be made in a crock pot?
Beth Pierce
Yes but you would need to brown the sausage and cook the onion and garlic in a skillet, then transfer to the crock pot. It will take about 40 minutes or so for the noodles to cook through on high.
Sharon Blain
Wondering if i could mix the riccotta in with every thing?
Beth Pierce
I suppose you could but it would not look as appetizing.
Karin
Easy to make and delicious. Made a double batch based on the comments. Glad I did as I can freeze some after eating it for a few nights. Made with seashell noodles as I didn’t have lasagna noodles. Thanks for the recipe.
Beth Pierce
You are most welcome Karin! So glad that you liked it!
Tracy
Could you use spaghetti sauce instead of the canned tomatoes?
Beth Pierce
Yes you could but you might need to add a little more broth to thin it out.
Debbie
Absolutely delicious and so easy! Will definitely be making this a few times a month. ❤️
Beth Pierce
Thanks Debbie!!
Janet Bradley
Can I use orzo pasta vs lasagna noodle? That. would babe my only change to the recipe. I know orzo is a lot smaller in size, would you be ale to tell me how orzo to use (cooked or uncooked).
Thanks, Janet
Cynthia | What A Girl Eats
This is classic comfort food. The kids loved the sausage. We’ll be making this again.
Julia
I loved this easy idea of lasagne soup. I hate making lasagne, because It’s so long to prepare, but this soup was done in half an hour and really tasted great like lasagne 🙂 Thanks for the recipe!
Seema Sriram
This is fabulous. Weeknights, no layering, and still a wholesome lasagna. I love it!!
Sandhya
Never thought of making Lasagne into a soup. So quick, easy, and comforting!
April
This soup was incredible! My whole family loved it, and we didn’t have any leftovers – total win!
Kristyn
My kids love eating lasagna this way! All the same great flavors & so comforting!