All the deliciousness of classic lasagna in a cozy, comforting soup. Lasagna Soup is easy to make with very little prep work and if you ask me, the soup recipe is way better than the traditional version!
Best soup I have ever had! Making it again tomorrow for a cold day.— Kacey
This easy Lasagna Soup recipe tastes just like the real thing without all the fuss, muss or bajillion dishes it takes to make a classic lasagna! Simply brown some Italian sausage and dump in all the other ingredients – you may never look back!
Why you’ll love this recipe
- So easy! Who has time to stand over the kitchen counter, layering and layering, over and over again? Not me! I don’t think you need anymore convincing. Just look at these bowls of loveliness!
- Incredibly delicious. The flavors in this glorious tomato-based soup are unreal. But really, what takes it to the next level, is the addition of the ricotta cheese. By adding plenty of ricotta, mozzarella and some freshly grated parmesan – the cheesy, melty, ooey, gooey and dreamy creamy factor is unabashedly amazing!
- Major crowd pleaser. Serve this up with a hunk of crusty bread. Everyone from adults to picky kids loves this dish!
Lasagna soup is super easy to make in just one pot! Zesty Italian sausage, plenty of tomatoes, noodles and lots of cheese come together for the most incredible meal! Here’s everything you’ll need:
- Olive oil. For cooking down the onion and garlic.
- Onion + garlic. Major flavor boosters!
- Meat. To add tons of bold flavor, I like to use a combination of Italian sausage and ground beef. You can definitely use another type of ground meat, like ground turkey, if you’d prefer.
- Chicken broth. I recommend using a low-sodium chicken broth because then you can control the sodium in the recipe. Feel free to use vegetable or beef broth, instead, if that’s what you have on hand.
- Diced tomatoes + tomato paste. This is the base of the soup, so be sure and add in the juices of the tomatoes too.
- Seasonings. We’re using dried oregano and Italian seasoning for delicious zesty flavor.
- Lasagna noodles. You’ll need about 8-10 uncooked lasagna noodles or sub with mafalda or fusilli noodles. I used mafalda noodles for the soup that is pictured, here.
- Cheese. This is packed with 3 different types of cheeses – parmesan, mozzarella and ricotta to add amazing flavor and creaminess.
- Toppings. We like to top our soup with fresh basil or fresh parsley, extra parmesan cheese and red pepper flakes.
Protip: I highly recommend using freshly grated mozzarella and parmesan cheese for the best flavor and perfect melting. Shredded cheese from a bag contains anti-caking agents and cellulose coating that results in a greasier/clumpier soup that can turn grainy.
How to make this recipe
Making a rich, creamy lasagna soup from scratch is easier than you might think! Here’s a quick rundown of how to make lasagna soup, but for full instructions, reference the recipe card at the bottom of the post.
- Sauté. Heat oil in a large pot or dutch oven over medium-high heat. Then, sauté the chopped onion and garlic until soft, about 3 to 5 minutes.
- Brown meat. Add in the Italian sausage and ground beef (or other meat) to the mixture. Cook, breaking it up with a wooden spoon, until browned and cooked through. Drain fat from meat.
- Simmer. Add the broth, tomatoes, tomato paste, seasonings and noodles. Bring to a boil and boil for one minute. Reduce heat and simmer for 15 to 20 minutes and until noodles are tender.
- Serve. Stir in cheeses, salt & pepper and red pepper flakes (if using). Ladle soup into bowls and top with extra parmesan cheese and fresh basil and enjoy!
Slow cooker option
You can easily adapt this recipe to make it in the Crockpot, simply sauté the onion and garlic and brown the meat as directed, then place the cooked ingredients in the slow cooker with the broth, tomatoes, tomato paste and seasonings. Cook on low heat for 4-6 hours. Add the lasagna noodles during the last 30 minutes of the cook time, then cook until the noodles have softened. Alternatively, you can cook the pasta separately. Stir in the cheeses just before serving.
We love this paired with crusty bread! Garlic knots or garlic bread would also be a delicious pairing!
Since this is so rich and decadent, I like to balance out the meal with a fresh green salad. Simply toss mixed greens with lemon juice, olive oil, salt and pepper. Feel free to add toppings to your salad such as red onion, cherry tomatoes, and/or croutons. Better yet, serve this with my favorite Italian salad. Such a perfect pairing!
Frequently asked questions
Lasagna soup is exactly what it sounds like! It’s all of the same ingredients you would find in lasagna but in soup form. It’s also much easier and quicker to make!
If you plan on serving the soup right away, you can go ahead and simmer the noodles in the soup. However, if it’s likely you’ll have leftovers, we recommend cooking the pasta separately and then adding it to individual servings.
If you want this soup to look exactly like lasagna in a bowl, you should use mafalda pasta, which is basically little lasagna sheets, perfect for this soup. If you can’t find it, use regular lasagna noodles, but break them up into smaller pieces. You could also use fusilli, rotini, or bowtie pasta.
Make ahead tip
Pasta can soften or become soggy in soups, if left too long. If preparing ahead of time, or you don’t think you’ll finish the soup within a day or so, cook the soup as directed without adding the pasta.
Cook pasta separately and add to individual servings, then reserve remaining noodles (tossed with oil) for leftovers, separately.
Storing & freezing recommendations
- Storing soup. Place leftover soup in an airtight container in the fridge for up to 4 to 5 days. Reheat either on the stovetop or in the microwave and serve with fresh toppings.
- Freezing soup. I don’t recommend freezing the soup with the pasta and cheeses mixed in. To freeze lasagna soup, freeze soup, cheeses and pasta in separate freezer-safe containers up to about 3 months. Before freezing pasta, lightly rinse and drain, then drizzle and toss with a little oil so it doesn’t stick.
This soup is the perfect way to warm up on a chilly night, and you won’t even believe how easy it is to make! My kids request this soup on the regular, especially during the winter months and I’m always happy to oblige!
More soup recipes you’ll love
If you try this, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more delicious recipes straight to your inbox.
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 teaspoons minced garlic
- 1 pound mild Italian sausage, or traditional sausage or ground beef
- 1/2 pound ground beef
- 32 ounces chicken broth
- 1 (28 ounce) can petite diced tomatoes, with juice
- 1 (6 ounce) can tomato paste
- 1 teaspoon oregano
- 1 teaspoon Italian seasoning
- 8-10 (about 1/2 pound) uncooked lasagna noodles, broken into pieces (can sub with any other pasta, mafalda or fusilli noodles are great options)
- 1/2 cup parmesan cheese, plus more for serving
- 1 cup shredded mozzarella cheese
- 8 ounces ricotta, cottage cheese is a great substitute
- salt and pepper to taste
- red pepper flakes to taste, optional (I use about 1/4 teaspoon)
- fresh chopped basil or parsley, optional for garnish
- Heat olive oil in a large pot over medium-high heat and add in chopped onion. Cook 2-3 minutes until softened.
- Add in minced garlic and cook another 1-2 minutes.
- Add in sausage and ground beef, crumble and stir occasionally until no longer pink. Drain fat from meat.
- Add broth, tomatoes, and tomato paste. Stir until combined and add seasonings.
- Increase heat and bring contents to boil. Add in noodles and continue boiling for one minute. Turn heat to low and simmer until noodles are tender (about 15-20 minutes).
- Once noodles are tender, stir in parmesan, mozzarella, ricotta, salt and pepper, and red pepper flakes. Let the cheese melt as you stir. Alternatively, instead of mixing in the ricotta, you can just top your individual soup with the ricotta.
- Serve in bowls with fresh parmesan cheese and fresh basil overtop!
Did you make this recipe?
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Best soup I have ever had! Making it again tomorrow for a cold day.
That makes me so happy to hear!