Lasagna Soup Recipe

Every time I make this Lasagna Soup, I end up cooking a double batch because we always crave it again within the same week. It has tender noodles, a rich tomato broth, parmesan cheese, and spicy sausage, making it one of my family’s favorite soups. This one-hour recipe is easy, hearty, and perfect for soup lovers on a chilly day.

If you love a classic homemade lasagna, then you are going to enjoy this lasagna soup version just as much. I am a big fan of lasagna in all its forms, which is why I have shared a few versions here on my blog. From my lighter chicken spinach lasagna to my zucchini lasagna that I love for weekday lunches, each one has its own charm. And this soup captures all those same comforting flavors in one warm bowl.

This lasagna soup recipe is made in one pot right on the stove, but if you ever need dinner in a hurry, my Instant Pot Lasagna Soup is another great option. It is made with ground beef, San Marzano tomatoes, and tomato sauce, and my family loves it too. If you have never made lasagna soup before, this is a great one to start with. It only takes a few simple ingredients that you probably already have at home, which is perfect because nobody wants to go grocery shopping when the weather is chilly, right?

Why you will love this recipe

• One pot comfort meal: I love that everything cooks in one pot, which means less cleanup and more time to enjoy dinner. The noodles absorb the rich tomato broth and sausage flavor, making it super hearty and satisfying.
• Classic lasagna flavors in soup form: This lasagna soup has all the flavors of a traditional lasagna, from the tender noodles to the parmesan and fresh basil. It is warm, rich, and cheesy, perfect for anyone who loves pasta.
• Quick and family approved: In just about an hour, I can have a full meal that everyone enjoys, even the kids.
• Cozy dinner for cold days: I always crave this when the weather cools down. The mix of sausage, tomatoes, and cheese makes it the ultimate comfort soup to share with family.

What you will need

• Noodles and oil: I like to use broken lasagna noodles because they cook right in the soup. A bit of olive or vegetable oil helps everything cook well and keeps the noodles from sticking.
• Meat and aromatics: Italian sausage adds a lot of flavor, and I usually cook it with onion and garlic to make the base super tasty.
• Tomatoes and broth: I use canned diced tomatoes and tomato paste to make the broth thick and rich. Chicken broth works perfectly, but beef broth makes it a little heartier too.
• Herbs and cheese: Fresh basil and oregano make this soup taste like classic lasagna. I finish it with a spoon of ricotta, a sprinkle of parmesan, and a bit of half-half.

How to make

1. Cook the noodles and sausage: I start by boiling a large pot of salted water and cooking the lasagna noodles until they are just al dente. After draining them, I drizzle a little oil on top so they do not stick. Then, in a Dutch oven or heavy pot, I sauté the sausage over medium heat, breaking it into small pieces with a wooden spoon until it starts to brown.

2. Add aromatics and herbs: Once the sausage is browned, I toss in the chopped onion and cook until it looks soft and clear. Then I stir in the garlic, basil, and oregano, letting them cook for about 30 seconds to release their flavor.

3. Make the sauce: I pour in the diced tomatoes, broth, and tomato paste, then stir everything together. Once it starts boiling, I lower the heat, cover the pot, and let it simmer for about 15 minutes so the flavors blend nicely.

4. Simmer and serve: I keep the soup simmering while I stir in the basil, parmesan, half and half, and cooked noodles. After about 3 minutes, I season to taste and serve it warm with a spoonful of ricotta cheese on top.

Expert tip

Add noodles last

The key for making the best lasagna soup is to cook the noodles separately and add them just before serving. This keeps them from soaking up too much broth and getting mushy. I learned this after making a big pot and realizing how quickly the noodles can thicken the soup, so now I always keep them separate until it is time to eat.

More tips to consider:

• Use fresh basil if you can, it really brightens the flavor and makes the soup taste fresher.
• I brown the sausage well before adding the other ingredients to build a richer flavor base.
• If you prefer a thicker texture, simmer uncovered for a few extra minutes to let the broth reduce.
• For a creamier soup, stir in a little extra ricotta or a splash of heavy cream right before serving.
• Always taste before serving and adjust with salt or parmesan as needed since the noodles and broth can slightly change the seasoning balance.
• I used traditional lasagna noodles for this, but you can use your favorite.

Recipe variations and add-ins:

• Loaded veggie soup: I skip the sausage and add about 2 cups of mushrooms, zucchini, and spinach. They absorb the tomato broth and make the soup hearty and full of flavor.
• Classic beef bowl: I use 1 pound of ground beef instead of sausage and add a splash of Worcestershire sauce. It makes the broth rich and savory in the best way.
• Spicy kick soup: I cook with hot Italian sausage and a pinch of red pepper flakes. Sometimes I drizzle a little chili oil on top for a warm spicy finish.
• Cheesy: I mix in 1 cup of mozzarella and 1 cup of provolone along with the parmesan and ricotta. The melted cheese makes the soup extra creamy and satisfying.
• Chicken comfort: I replace the sausage with 2 cups of shredded rotisserie chicken and use chicken broth. It tastes comforting, perfect for a weeknight meal.

Serving suggestions

When I make this lasagna soup for dinner, I love serving it in my homemade bread bowls. A fresh side like my tangy pear salad balances the flavors perfectly and adds a crisp touch to the meal. Sometimes, I top each bowl with a little mozzarella and a few chopped bell peppers for extra color and taste.

If we have friends over, I pair this soup with my caramelized onion tart with mushrooms and there is never a crumb left. And since I like to end dinners on a sweet note, I bake my creamy sweet potato pie cupcakes for dessert. They are perfect for birthdays, holidays, or even a casual weekend dinner when we just want to enjoy good food together.

How to store leftovers:

• Store: I let the soup cool completely, then pour it into an airtight container and refrigerate it. It stays fresh for up to four days.
• Freeze: When I make extra, I scoop it into quart-size freezer bags using a measuring cup. It freezes well for up to four months, which makes weeknight dinners so easy.
• Thaw: I always move the soup from the freezer to the fridge the night before so it thaws evenly and keeps its flavor.
• Reheat: On busy days, I warm it up on the stove for a couple of minutes or in the microwave for about one minute. It tastes just as delicious as when it was freshly made.

Frequently asked questions

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