Lasagna Soup has tender noodles, rich tomato broth, parmesan cheese, and spicy sausage to make one of my favorite soups. This delicious recipe is easy and perfect for soup lovers on a chilly day.
If you need your dinner in a hurry, try our Instant Pot Lasagna Soup made with ground beef, San Marzano tomatoes, and tomato sauce that the whole family will love. Alternatively, if you will not be eating until later, use our Slow Cooker Lasagna Soup.
If this is your first time making lasagna soup, you will love this easy lasagna soup recipe. With only a handful of ingredients you may already have, you may not even have to go to the grocery store.
Whether you make it on the stove top, in an instant pot, or as crockpot lasagna soup, this is one of those great recipes you can make anytime.
Next time, it will be even easier. Just think of it as lasagna in soup form.
Another delicious soup to try, this Instant Pot Cream Cheese Chicken Soup is amazing with ranch seasoning and cream cheese.
These are the main ingredients you need for this easy recipe. For details and instructions, check out our recipe card at the bottom of the page.
- Lasagna noodles: Broken into smaller pieces.
- Olive oil: Or vegetable oil.
- Medium onion: Chopped.
- Hot or sweet Italian sausage: Remove the casings.
- Garlic cloves: Chopped.
- Dried oregano
- Tomato paste
- Low-sodium chicken broth: Chicken or beef stock are also fine.
- Canned diced tomatoes: Not drained.
- Fresh basil: Chopped.
- Parmesan cheese: Grated.
- Half & half: Or heavy cream.
- Ricotta cheese: For serving.
How to make lasagna soup recipe?
- Boil: First, bring a large pot of salted water to a boil before adding the noodles. Cook them for two minutes on medium-high heat (al dente). Then drain, and drizzle with oil before setting them aside.
- Heat: Next, using a Dutch oven or a pot with a heavy bottom on medium heat, sauté the sausage, breaking it up into small pieces with a wooden spoon.
- Add aromatics and herbs: After it is cooked through, add the onion and cook it until it is clear. Then stir in the garlic, basil, and oregano and cook for 30 seconds.
- Sauce: Then, add the tomatoes, broth, and tomato paste. Bring it to a boil before reducing the heat. Cover and simmer for 15 minutes.
- Simmer: Next, continue to simmer as you add the basil, parmesan, half and half, and noodles. Cook for three more minutes.
- Serve: Finally, season to taste before serving with a spoonful of ricotta cheese.
How to serve:
Serve this delicious dish with ricotta cheese and breadsticks. Or try one of these other ideas:
- This is perfect served in one of our homemade bread bowls.
- Alternatively, serve with Italian bread sticks or garlic bread.
- Chop orange, yellow, red, and green pepper to add to the top of each bowl of soup.
- A homemade salad like this tangy pear salad or creamy mozzarella arugula salad.
- Serve this cozy soup on a snowy night sitting around the fire with family.
- Sprinkle mozzarella cheese on top before serving.
- Add crushed tomatoes to the soup when serving.
Frequently asked questions
Do I have to use regular lasagna noodles?
You can use whatever type of noodle you like with this hot soup. Other great ideas include shells, rigatoni, bowtie pasta, or elbow macaroni.
You could also use spaghetti, linguini, or whatever type of pasta you and your family enjoy.
What are the three main items in lasagna?
The main ingredient in lasagna is the pasta, which you can change from typical lasagna noodles to whole wheat noodles or whatever else you like.
The next item is the sauce. The traditional red sauce is marinara or spaghetti sauce.
The cheese is also important, which usually includes ricotta and mozzarella.
Where was the first lasagna made?
As you would expect, lasagna (known as lasagne) was invented in Italy. It can be traced back to 1282 when it appeared in a recipe book called Bolognesi Memorials (Memoriali Bolognesi).
However, the first actual lasagna recipe was found in the Book of Cookery (Liber de Coquina) from 1285.
How to store leftovers:
- Store: Let the soup cool to room temperature before transferring it to an airtight container. Then you can store it in the fridge for up to four days.
- Freeze: The best way to freeze this is using quart-sized freezer bags. Using a measuring cup, pour into the bags and store in the freezer for up to four months.
- Thaw: Thaw in your refrigerator overnight before serving.
- Reheat: Using a soup pot, boil for two minutes on the stove top or in a bowl in the microwave for one minute.
More soup recipes:
- 6 oz lasagna noodles (broken into pieces)
- 2 tablespoons olive oil
- 1 medium onion (chopped)
- 1 lb hot Italian sausage (casings removed)
- 4 garlic cloves (chopped)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 tablespoons tomato paste
- 32 oz low-sodium chicken broth
- 15 oz canned diced tomatoes (with their juice - I used San Marzano)
- 1/2 cup fresh basil (chopped)
- 1/3 cup parmesan cheese (grated)
- 1 cup half & half (or heavy cream)
- Ricotta cheese (for serving)
- Bring a large pot of salted water to a boil. Add the noodles and cook for 2 minutes less than recommended on the package. Drain, drizzle them with a bit of oil, and set them aside.
- Place a heavy bottom pot or dutch oven over medium heat, add olive oil, add the sausage, and cook, breaking it up into small pieces with a wooden spoon, until no longer pink.
- Add the onion and cook until it’s translucent.
- Next, add garlic, oregano, basil, and cook for 30 seconds or until fragrant.
- Add tomato paste, broth, and canned tomatoes. Bring the mixture to a boil then reduce heat, partially cover with a lid, and simmer for 15-20 minutes.
- After that, add in noodles, half and half, parmesan cheese, and fresh basil. Simmer for a few more minutes and season with salt and pepper to taste.
- Serve topped with a spoonful of ricotta cheese and fresh basil.