There's nothing quite like the comforting taste of lasagna transformed into a soul-warming soup. Imagine the rich, meaty flavor of your favorite Italian dish combined with the ease of one-pot cooking. This Lasagna Soup is a crowd-pleaser, perfect for busy weeknights or a cozy family dinner.

I first discovered this gem of a recipe during a cold winter evening when I craved lasagna but didn't have the energy to layer noodles and wait. This soup has since become a staple in my home, capturing all the best parts of lasagna in a fraction of the time.
Let’s dive into why you’ll absolutely love this recipe.
Why You’ll Love This Lasagna Soup
Get ready to discover your new favorite comfort food. This Lasagna Soup is everything you love about lasagna, without the hassle.
First, it’s incredibly quick and easy to make. You can have this hearty soup on the table in just 30 minutes, making it a lifesaver for busy nights.
Second, it’s packed with flavor. From the savory Italian sausage to the fragrant herbs and gooey cheese topping, every spoonful is a delightful explosion of taste.
Third, it’s family-friendly. Even picky eaters will love the familiar flavors and cheesy goodness of this dish. Plus, it’s customizable to suit everyone’s preferences.
Finally, it’s a one-pot wonder. That means fewer dishes to wash and more time to enjoy your meal.
[IMAGE PLACEHOLDER]
Ready to start cooking? Let’s break down the ingredients you'll need.
Ingredients Notes

The magic of this Lasagna Soup lies in its combination of simple ingredients. Here's what makes it special:
- Italian Sausage: This is the flavor powerhouse of the soup. I recommend using mild or spicy sausage depending on your preference. Ground beef works too, but sausage adds that signature lasagna taste.
- Onion and Garlic: These aromatic staples form the base of the soup, infusing every bite with rich, savory flavor.
- Crushed Tomatoes: The secret to a luscious broth is a high-quality can of crushed tomatoes. If you prefer a chunkier texture, use diced tomatoes instead.
- Pasta: Mini lasagna noodles or broken pieces of regular lasagna sheets mimic the layered look of traditional lasagna. You can also use bow-tie or rotini pasta for a playful twist.
- Ricotta, Mozzarella, and Parmesan: The trifecta of cheeses gives this soup its signature lasagna feel. A dollop of ricotta and shredded mozzarella on top melts beautifully into the soup.
You’ll also need chicken broth, dried herbs (like basil and oregano), and optional red pepper flakes for a hint of spice.
Special Equipment: A large soup pot or Dutch oven is perfect for this recipe. If you have an immersion blender, it’s helpful for slightly thickening the broth, though not essential.
How to Make This Lasagna Soup

Making this soup is so simple, you’ll want to keep it on repeat all season long. Here’s how:
- Start with the aromatics: Heat a splash of olive oil in a large pot over medium heat. Sauté onions until soft, then add garlic and cook until fragrant.
- Cook the sausage: Add Italian sausage, breaking it into crumbles as it cooks. Let it brown and release its flavorful juices.
- Build the broth: Stir in crushed tomatoes, chicken broth, and your favorite Italian seasonings. Bring everything to a gentle simmer.
- Add the pasta: Toss in the mini lasagna noodles or your pasta of choice. Let them cook directly in the broth, soaking up all the delicious flavors.
- Serve and garnish: Ladle the soup into bowls, then top each serving with a dollop of ricotta, a sprinkle of shredded mozzarella, and a dusting of Parmesan. The cheese will melt into the hot soup, creating an irresistible creamy layer.
This entire process takes about 30 minutes from start to finish. The result? A hearty, flavorful soup that tastes like you spent hours in the kitchen.
Storage Options
If you’re lucky enough to have leftovers, this soup stores beautifully.
- Refrigerator: Store in an airtight container for up to 3 days. The flavors deepen over time, making it even tastier the next day.
- Freezer: Let the soup cool completely before transferring it to freezer-safe containers. It’ll keep for up to 3 months. Note: Cook the pasta separately if you plan to freeze it to avoid mushiness.
Reheating: Warm the soup on the stovetop over medium heat, stirring occasionally. If it’s thickened in the fridge, add a splash of chicken broth to loosen it up.
Variations and Substitutions
One of the best things about this Lasagna Soup is how versatile it is. Here are some fun ways to mix things up:
- Vegetarian: Swap the sausage for plant-based meat or diced mushrooms for a hearty, meat-free version.
- Low-Carb: Use zucchini noodles or skip the pasta altogether for a keto-friendly option.
- Cheese Alternatives: If you’re out of ricotta, cottage cheese works wonderfully as a substitute. Vegan cheese options are great for a dairy-free version.
- Spicy Twist: Add extra red pepper flakes or use hot Italian sausage for a kick of heat.
- Extra Veggies: Stir in spinach, kale, or diced zucchini for added nutrients and color.
Feel free to experiment and make this soup your own. The possibilities are endless!
There you have it – an easy, comforting, and utterly delicious Lasagna Soup that’s sure to become a family favorite. Once you try it, you’ll wonder how you ever lived without it. So grab a bowl, sprinkle on that cheese, and dig in!
PrintLasagna Soup Recipe
Savor the ultimate comfort of Lasagna Soup, a one-pot recipe combining all the classic lasagna flavors in a hearty, soul-warming soup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Halal
Ingredients
- 1 lb ground beef or Italian sausage
- 1 small onion, diced
- 3 garlic cloves, minced
- 4 cups chicken or beef broth
- 1 (14 oz) can diced tomatoes
- 1 (6 oz) can tomato paste
- 1 tsp Italian seasoning
- 1 tsp crushed red pepper flakes (optional)
- 2 cups uncooked lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil for garnish
Instructions
- In a large pot, sauté ground beef or sausage over medium heat until browned. Remove excess grease.
- Add onion and garlic, cooking until softened.
- Stir in broth, diced tomatoes, tomato paste, Italian seasoning, and crushed red pepper flakes. Bring to a boil.
- Add lasagna noodles, reduce heat to simmer, and cook for 10–12 minutes until noodles are tender.
- Serve hot, topped with a dollop of ricotta, shredded mozzarella, Parmesan, and fresh basil.
Notes
- Swap ground beef with ground turkey for a lighter version.
- Use gluten-free lasagna noodles for a gluten-free option.
- Adjust spice level by increasing or reducing red pepper flakes.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 890mg
Leave a Reply