Lasagna Soup

Lasagna lovers unite!  This easy Lasagna Soup brings all the wonderful flavors of a delectable layered Italian lasagna together in a simple and quick-to-make soup. Prepare to have your taste buds tantalized over and over again.

This is one of my family’s favorite soups, and we can have our lasagna fix in about 30 minutes. For an over-the-top company-worthy meal, I serve this with Italian chopped salad and garlic cheese bread.

You’ll Love This Soup

• This soup is flavor-packed—there’s nothing boring here! From the sun-ripened tomato broth to the soft pillows of sweet ricotta cheese, it brings out the best of lasagna.
• It is made with wholesome natural ingredients, so you can feel good about eating and feeding it to your loved ones.
• This delectable recipe takes just over 35 minutes to prepare. It’s made in one pot, and many ingredients may already be in your pantry.
• Even the little ones love this soup! It is just that delicious. I mean, honestly, who doesn’t love lasagna?

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Italian Sausage: If you can not find bulk Italian sausage, buy Italian sausage links and cut the casings off with kitchen scissors. You can substitute ground beef or ground turkey for the Italian sausage.
• Low-sodium chicken broth: Substitute chicken or vegetable stock for the chicken broth.
• Lasagna noodles: Do not use the no-boil noodles. Use the traditional ones.
• Ricotta cheese: Use whole milk ricotta for the best flavor and texture.
• Mozzarella cheese: Use whole mozzarella cheese for the best flavor and melt.
• Parmesan cheese: Freshly grated is best.
• Fresh herbs: parsley or basil

How to make Lasagna Soup

This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.

Brown the sausage over medium heat in a large skillet. When it is about halfway brown, add the chopped onion and cook until the sausage is brown and the onion is soft. Drain any excess grease.

Reduce the heat to low and add the garlic, parsley, oregano, basil, thyme, and crushed red pepper, stirring and cooking for about 1 minute. Add the fire-roasted tomatoes and crushed tomatoes. Whisk together the tomato paste and about 1/2 cup of the chicken broth to smooth and thin it out. Now, whisk it into the soup with the remaining chicken broth.

Bring the soup to a boil. Then, reduce to a simmer and add the lasagna noodles, breaking them up into bite-size pieces as you add them. Cook the soup until the noodles are tender.

In a separate bowl, combine the ricotta, mozzarella, Parmesan, and a little parsley. Ladle the soup into bowls and top with about 1/4 cup of the cheese mixture. If desired, sprinkle with chopped fresh parsley or basil.

Preparation Tips

• I like to whisk the tomato paste with some broth to blend into the soup well.
• If you like everything with some heat and spice, add a little more crushed red pepper or a few pinches of ground cayenne pepper.
• If you know you will reserve a portion of the soup for leftovers, remove that amount before adding the pasta or the cheese. Set aside a percentage of uncooked lasagna noodles in the pantry and mixed cheese in the refrigerator. Add the lasagna noodles when you reheat the leftover soup on the stovetop. Then, top with the cheese mixture warmed to room temperature for no more than two hours.

Storage and Reheat

Store the leftover soup and cheese mixture separately in an airtight container in the fridge for up to 3 days. To reheat, remove the ricotta cheese mixture from the refrigerator for about 40 minutes to bring it to room temperature. Reheat the soup on the stovetop over low heat or in the microwave at reduced power. Ladle into soup bowls and top with a spoonful of the ricotta cheese mixture.

Freeze before adding the pasta or the cheese. Thaw in the fridge overnight. Bring the soup to a boil over medium heat. Reduce the soup to a simmer and add the lasagna noodles. Cook until the noodles are tender. Meanwhile, mix the ricotta topping. Ladle into serving bowls and top with a spoonful of the cheese mixture.

Serving Suggestions

I like to serve this with jalapeno cheddar beer bread, homemade garlic knots, or garlic cheese bread. More fiber-rich suggestions are rocket salad, Olive Garden copycat salad, and cucumber and tomato salad.

More Soup Recipes

Egg Drop Soup

Tortellini Soup

Ham and Bean Soup

Beef Barley

Chicken Vegetable Soup

Loaded Potato Soup

Lasagna Soup Recipe

This delicious family friendly Lasagna Soup brings it all together with Italian Sausage, crushed tomatoes, lasagna noodles and a perfect blend of spices all in one pot.  In less than thirty five minutes you have can have a memorable meal with wholesome all natural ingredients.

5 from 29 votes

Print Pin Rate

Course: Soup

Cuisine: Italian

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Servings: 6 servings

Calories: 560kcal

Author: Beth Pierce

Ingredients

Lasagna Soup

• 1 lb Italian Sausage
• 1 small onion finely chopped
• 3 cloves garlic minced
• 1½ teaspoon dried parsley
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• ½ teaspoon dried thyme leaves
• ¼ teaspoon crushed red pepper
• 1 (15 ounce) can fire-roasted tomatoes
• 1 (15-ounce) can crushed tomatoes
• 2 tablespoons tomato paste
• 6 cups low sodium chicken broth
• 6 lasagna noodles broken into bite size pieces

Ricotta Topping

• 8 ounces ricotta cheese
• 1 cup shredded mozzarella
• ¼ cup grated Parmesan cheese
• Italian parsley or basil chopped for garnish

Instructions

• In a Dutch Oven over medium heat brown the Italian Sausage.  When it is halfway browned add the onion and cook until the sausage is browned and the onion is soft. Reduce the heat to low and add garlic, 1 teaspoon parsley, oregano, basil, thyme, and crushed red pepper; stirring and cooking for 1 minute.  Stir in the fire roasted tomatoes and crushed tomatoes.
• Whisk together the tomato paste and 1/2 cup of the chicken broth. Whisk it into the soup along with remaining  5 1/2 cups chicken broth.
• Bring the soup to a simmer and add the lasagna noodles. Cook the soup until the noodles are tender; 20-22 minutes.
• In a medium bowl combine the ricotta, mozzarella, Parmesan and 1/2 teaspoon dried parsley. Top each bowl with 1/4 cup cheese mixture.  If desired top with chopped fresh parsley or basil.

Notes

• I like to whisk the tomato paste with some broth to blend into the soup well.
• If you like everything with some heat and spice, add a little more crushed red pepper or a few pinches of ground cayenne pepper.
• If you know you will reserve a portion of the soup for leftovers, remove that amount before adding the pasta or the cheese. Set aside a percentage of uncooked lasagna noodles in the pantry and mixed cheese in the refrigerator. Add the lasagna noodles when you reheat the leftover soup on the stovetop. Then, top with the cheese mixture warmed to room temperature for no more than two hours.

Nutrition

Calories: 560kcal | Carbohydrates: 30g | Protein: 29g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 95mg | Sodium: 890mg | Potassium: 613mg | Fiber: 2g | Sugar: 3g | Vitamin A: 428IU | Vitamin C: 5mg | Calcium: 255mg | Iron: 2mg

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