Lasagna Soup brings everything you love about traditional lasagna into one rich, soul-soothing bowl. It’s cozy, meaty, cheesy, and brimming with bold Italian flavor. Imagine a tomato-based broth infused with garlic and herbs, tender pasta curls swimming in, and spoonfuls of creamy ricotta melting into every bite.
This dish has the essence of a home-cooked lasagna layered into an easy-to-make soup. It’s perfect for busy weeknights, snowy weekends, or any time you’re craving that familiar baked pasta flavor without the layering or long oven time.
The beauty of lasagna soup lies in its texture: hearty and satisfying, yet slurpable like a stew. A deep umami broth surrounds every element—soft noodles, juicy sausage, chunks of tomato, and melty cheese. It’s comfort food that fills your kitchen with the aroma of simmering tomatoes, basil, and garlic, making it feel like Sunday dinner in an Italian home.
Whether you’re making a big batch for family or portioning it out for weekday lunches, lasagna soup is a warm, reliable classic that delivers on flavor and ease.
Ingredients Overview
Lasagna soup calls for simple ingredients that work in harmony to mimic classic lasagna. Each one plays a distinct role in building flavor and texture.
Italian Sausage – This is the base of the soup’s savory, meaty depth. Mild or hot Italian sausage works well, depending on your preference. If sausage isn’t your thing, ground beef or ground turkey are easy substitutes.
Onion and Garlic – These aromatics create the flavor foundation. Dice the onion small for even cooking, and mince the garlic to avoid bitter bites.
Tomato Paste – Adds concentrated tomato richness. It’s what gives the broth that deep, slow-cooked taste in just minutes.
Crushed Tomatoes – These provide body and tang. Fire-roasted crushed tomatoes can add an extra layer of smokiness.
Chicken Broth – Forms the soup base. A low-sodium version allows better control of the final seasoning. Vegetable broth works for a meatless version.
Lasagna Noodles – Broken into rough pieces, they mimic the classic pasta in a playful, rustic way. You can also use mafalda or bowtie pasta.
Italian Seasoning – A mix of oregano, basil, thyme, and rosemary keeps it classic. Add a bay leaf during simmering for more depth.
Ricotta Cheese – Dolloped on top, it melts into the hot soup, adding creamy richness. For a lower-fat version, use part-skim ricotta or cottage cheese.
Mozzarella & Parmesan – Mozzarella adds the melt factor, while Parmesan contributes sharp saltiness. Both complete the “lasagna” taste.
Fresh Basil or Parsley – For garnish and brightness. It cuts through the richness and adds color.
Every ingredient is purposeful, and with a few pantry staples, you’ll have a dish that’s greater than the sum of its parts.
Step-by-Step Instructions
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Brown the Sausage
Start by heating a large pot or Dutch oven over medium-high heat. Add a bit of olive oil and crumble in the Italian sausage. Cook for about 5–7 minutes, until it’s browned and cooked through. Break it apart with a wooden spoon for a fine crumble. -
Sauté Aromatics
Lower the heat to medium. Add diced onions and a pinch of salt. Cook for 4–5 minutes, stirring occasionally, until the onions are translucent. Stir in minced garlic and cook for 1 more minute, just until fragrant. -
Add Tomato Paste
Mix in the tomato paste and stir for 1–2 minutes. This step caramelizes the paste slightly, intensifying the tomato flavor and deepening the soup’s base. -
Deglaze and Simmer
Pour in a splash of the chicken broth to deglaze the pot, scraping up any browned bits on the bottom. Then add the rest of the broth, crushed tomatoes, Italian seasoning, salt, and pepper. Bring the soup to a gentle boil. -
Simmer for Flavor
Once boiling, reduce the heat and let the soup simmer uncovered for 15–20 minutes. This allows the flavors to come together and the broth to thicken slightly. -
Cook the Pasta
Add the broken lasagna noodles directly to the simmering soup. Cook uncovered for 10–12 minutes or until the pasta is tender. Stir occasionally to prevent sticking. Avoid overcooking, as the pasta will continue to soften after heat is off. -
Cheese Time
Ladle the soup into bowls. Add a generous scoop of ricotta cheese on top of each bowl. Sprinkle with shredded mozzarella and grated Parmesan. -
Finish with Fresh Herbs
Top with freshly chopped basil or parsley for a burst of brightness.
Common Mistake to Avoid:
Don’t let the pasta sit too long in the hot soup after cooking. It can absorb too much liquid and turn mushy. If you’re planning to store leftovers, consider cooking the noodles separately and adding them as needed.
Tips, Variations & Substitutions
Tips for the Best Results
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Use quality canned tomatoes for a richer broth.
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Stir pasta occasionally while cooking to prevent clumping.
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For thinner soup, add extra broth before serving.
Variations to Try
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Vegetarian Version: Skip the sausage and use mushrooms for a meaty texture.
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Spicy Kick: Use hot Italian sausage and add a pinch of red pepper flakes.
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Creamy Broth: Stir in a splash of heavy cream or milk at the end for a silkier texture.
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Low-Carb Option: Use zucchini ribbons or cooked spaghetti squash in place of pasta.
Cheese Alternatives
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Cottage cheese can replace ricotta for a lighter version.
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Vegan cheese and tofu ricotta work for dairy-free diets.
Make it your own while keeping the heart of the dish intact.
Serving Ideas & Occasions
Lasagna soup is ideal for cozy dinners and hearty lunches. Serve it with warm garlic bread or a side of crusty Italian loaf to soak up the broth. A crisp green salad with balsamic vinaigrette adds freshness and contrast.
This soup is perfect for casual get-togethers, snow days, or as a satisfying meal prep option. It reheats beautifully and can be made in a slow cooker or pressure cooker for convenience.
For a full Italian-style spread, pair with roasted vegetables, marinated olives, or a small antipasto plate. A glass of red wine or sparkling water with lemon rounds out the meal.
Nutritional & Health Notes
Lasagna soup is a balanced meal when portioned thoughtfully. It combines protein from the sausage and cheese, carbs from the pasta, and vitamins from the tomato base. The broth provides hydration and warmth, making it a satisfying choice during colder months.
To make it lighter, use lean protein like ground turkey or chicken sausage, and reduce the cheese toppings. Opting for whole wheat or legume-based pasta adds fiber and a more complex texture.
It’s naturally gluten-free if made with gluten-free noodles and is easy to modify for various diets. Though comforting and rich, it’s still lighter than traditional baked lasagna, especially when served in moderate portions.
FAQs
1. Can I make lasagna soup ahead of time?
Yes, lasagna soup is a great make-ahead meal. For best results, cook the soup without the pasta, store it in the fridge, and boil fresh noodles before serving. This keeps the texture perfect and prevents sogginess.
2. What kind of pasta works best if I don’t have lasagna noodles?
You can use mafalda, bowtie, rotini, or even broken spaghetti. Just avoid delicate pasta shapes that overcook easily. The key is to pick a pasta that holds up well in broth and mimics lasagna texture.
3. How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 4 days. When reheating, add a splash of broth or water to loosen the soup. Reheat on the stovetop over medium heat or in the microwave in 1-minute intervals, stirring in between.
4. Can I freeze lasagna soup?
Yes, but freeze it without the noodles. The broth, sausage, and tomato base freeze well for up to 3 months. Add cooked pasta just before serving after thawing and reheating.
5. Is there a dairy-free version of this soup?
Absolutely. Use dairy-free ricotta and mozzarella alternatives, or skip the cheese altogether and stir in a dollop of coconut cream for richness. Nutritional yeast can also give a cheesy flavor without dairy.
6. Can I use a slow cooker or Instant Pot?
Yes. For a slow cooker, brown the sausage first, then add all ingredients (except pasta and cheese) and cook on low for 6–7 hours. Add cooked pasta just before serving. For Instant Pot, use the sauté function for browning, then pressure cook for 10 minutes.
7. What if my soup is too thick after refrigerating?
That’s normal, as pasta absorbs broth while it sits. Add a bit of water or broth when reheating to return it to your desired consistency.
Lasagna Soup: 5-Star Comfort in One Hearty Bowl
Description
Lasagna Soup brings all the hearty, cheesy flavors of classic lasagna into a warm, comforting bowl. Made with Italian sausage, tomatoes, broken lasagna noodles, and topped with ricotta and mozzarella, it’s the perfect weeknight dinner or cozy meal prep favorite.
Ingredients
1 lb Italian sausage
1 tbsp olive oil
1 yellow onion, diced
3 cloves garlic, minced
2 tbsp tomato paste
1 (28 oz) can crushed tomatoes
6 cups chicken broth
1 tsp Italian seasoning
8 oz lasagna noodles, broken into pieces
Salt and pepper, to taste
1 cup ricotta cheese
1 cup shredded mozzarella
1/4 cup grated Parmesan
Fresh basil or parsley, for garnish
Instructions
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In a large pot, heat olive oil over medium-high. Add sausage and cook until browned, about 5–7 minutes.
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Add onion and cook until translucent, about 4 minutes. Stir in garlic and cook 1 minute more.
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Mix in tomato paste and cook for 2 minutes.
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Pour in chicken broth and crushed tomatoes. Add Italian seasoning, salt, and pepper.
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Bring to a boil, then reduce to simmer for 15–20 minutes.
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Add broken lasagna noodles and cook 10–12 minutes until tender.
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Ladle into bowls, top with ricotta, mozzarella, Parmesan, and fresh herbs.
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Serve hot with bread or salad.
Notes
For best leftovers, store noodles separately. Use turkey or beef as sausage substitutes. Adjust seasoning to taste.
