Lasagna Soup Recipe tastes like a cozy bowl of cheesy, tomatoey lasagna that decided to ditch the baking dish and jump into a pot instead. It works for busy weeknights, chilly weekends, or anyone who wants big Italian comfort in about 40–45 minutes. I first made this on a snowy Tuesday when I refused to choose between soup and pasta, so I just combined both.

Why Choose This Lasagna Soup Recipe

This Lasagna Soup Recipe gives you all the flavor of classic lasagna with a fraction of the effort. You skip the layering, keep the browned meat, rich tomato broth, and melty cheese, and still get that familiar comfort.

The recipe uses simple pantry ingredients and flexible swaps, so you can adapt it to what you already have. You cook everything in one pot, which means less cleanup and more time to sit on the couch with your bowl.

“This Lasagna Soup Recipe tastes like my favorite restaurant lasagna in a cozy bowl, and my family now requests it weekly. ★★★★★”

Ingredients You’ll Need

Main ingredients

1 tablespoon olive oil
1 pound Italian sausage, casings removed
- Use mild for kids or spicy if you like heat.
1 small onion, diced
3–4 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon sugar
- This balances the acidity of the tomatoes.
1 teaspoon kosher salt, plus more to taste
½ teaspoon black pepper
¼ teaspoon crushed red pepper flakes (optional, for heat)
1 can (28 ounces) crushed tomatoes
- Use a good brand like Cento or Muir Glen for richer flavor.
4 cups low sodium chicken broth or vegetable broth
1 cup water (as needed to thin the soup)
8–10 lasagna noodles, broken into bite-size pieces
- Use regular or oven ready; adjust cooking time slightly.
1 cup small pasta shapes (optional, if you want extra bulk)
- Ditalini, small shells, or elbow pasta work well.
1 teaspoon Italian seasoning (optional, for extra flavor)

Cheese topping

1 cup ricotta cheese
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
¼ teaspoon garlic powder
¼ teaspoon salt
Freshly ground black pepper, to taste
1–2 tablespoons chopped fresh basil or parsley

Pantry shortcuts and substitutions

Use jarred marinara sauce instead of crushed tomatoes and tomato paste if you want a shortcut.
Swap Italian sausage with ground beef, ground turkey, or a plant based crumble.
Use gluten free lasagna noodles if you need a gluten free version.
Use cottage cheese instead of ricotta if you prefer a lighter, slightly tangier topping.

Equipment

Large heavy bottomed pot or Dutch oven
Wooden spoon or spatula
Ladle
Measuring cups and spoons
Small bowl for the cheese mixture

Tips & Tricks

Brown the sausage well so you build deep flavor in the base of the Lasagna Soup Recipe.
Drain excess fat if the sausage releases a lot, so the soup stays rich but not greasy.
Break lasagna noodles into different sizes for fun texture in each spoonful.
Stir the noodles often while they cook so they do not clump together.
Keep extra broth or water nearby and thin the soup if it thickens more than you like.
Season in layers: taste after the tomatoes go in, and again after the noodles cook.
Mix the cheese topping right before serving so it stays creamy and scoopable.
Add a handful of spinach or kale at the end if you want some greens without changing the flavor much.
Use low sodium broth so you control the salt level yourself.
Let the soup rest 5 minutes before serving so the flavors settle and the noodles finish softening.

How to Make Lasagna Soup Recipe

Step 1: Brown the sausage and build the base

Heat the olive oil in a large pot over medium heat. Add the Italian sausage and break it up with a spoon as it cooks. Cook until the sausage browns and no pink remains, about 5–7 minutes.

Add the diced onion to the pot and stir it into the sausage. Cook until the onion softens and turns translucent, about 3–4 minutes. Add the minced garlic and cook 30–60 seconds until it smells fragrant.

Step 2: Add seasonings and tomatoes

Stir in the tomato paste and cook it for 1–2 minutes so it darkens slightly and deepens in flavor. Add the dried oregano, dried basil, dried parsley, sugar, salt, black pepper, crushed red pepper flakes, and Italian seasoning if you use it. Stir so the spices coat the sausage and onions.

Pour in the crushed tomatoes and stir everything together. Scrape the bottom of the pot to pick up any browned bits, since those add flavor. Let the mixture simmer a couple of minutes while you gather the broth.

Step 3: Add broth and simmer

Pour in the chicken broth and 1 cup of water. Stir well and bring the soup to a gentle boil over medium high heat. Once it boils, reduce the heat to medium low and let it simmer 10 minutes so the flavors blend.

Taste the broth and adjust salt and pepper if needed. If the soup tastes too thick at this point, add a bit more water or broth. Keep the soup at a gentle simmer.

Step 4: Cook the noodles

Add the broken lasagna noodles and any small pasta shapes you use. Stir well so the noodles spread out and do not stick together. Keep the soup at a steady simmer and stir every couple of minutes.

Cook until the noodles turn al dente, usually 10–12 minutes, depending on the brand. Taste a noodle to check for doneness. Add a splash more broth or water if the soup thickens too much while the noodles cook.

Step 5: Mix the cheese topping

While the noodles cook, add ricotta, mozzarella, Parmesan, garlic powder, salt, black pepper, and chopped basil or parsley to a small bowl. Stir until the mixture looks creamy and well combined. Taste and adjust salt or pepper if you want.

Keep this cheese mixture in the fridge if you prep it early, or leave it on the counter if you serve soon. You want it soft enough to scoop easily onto hot soup.

Step 6: Finish and serve

Once the noodles reach al dente, turn the heat to low. Taste the Lasagna Soup Recipe again and adjust seasoning with more salt, pepper, or red pepper flakes. Let the soup sit 3–5 minutes so it thickens slightly.

Ladle the soup into bowls. Add a generous scoop of the cheese mixture on top of each bowl so it melts into the hot broth. Sprinkle extra fresh herbs or Parmesan on top if you feel fancy.

What to Serve with Lasagna Soup Recipe

Serve this Lasagna Soup Recipe with warm garlic bread or a simple buttered baguette so you can soak up every bit of the tomato broth. A crisp green salad with romaine, cucumbers, and a light vinaigrette balances the richness. Kids usually love this with a side of steamed broccoli or green beans and some extra mozzarella on top.

You can also add a small plate of sliced fresh fruit like oranges, grapes, or apple slices for a bright finish. If you want a cozy touch, pour tall glasses of iced tea, lemonade, or sparkling water with lemon.

Storage Options

Store leftover Lasagna Soup Recipe in an airtight container in the fridge for up to 4 days.
Keep the cheese mixture in a separate container in the fridge for up to 4 days so it stays thick and creamy.
Freeze the soup without the noodles for best texture, up to 3 months, and add fresh noodles when you reheat.
Reheat on the stove over medium low heat, adding a splash of broth or water as needed, and stir often so the noodles do not stick.
Use the microwave for single portions, heating in short bursts and stirring between each round until the soup steams and the cheese melts.