This easy lasagna soup has all of the delicious flavors of homemade lasagna without all the work! The perfect weeknight dinner that’s made in one pot!
If you love all the delicious Italian flavors like Italian sausage, pasta, tomatoes, garlic, basil and CHEESE in a traditional lasagna, you are going to love this soup version. It’s an easier take on the classic, but still tastes just as delicious. I also love to make lasagna roll ups and crockpot lasagna.
September is here! There’s a chill in the air, the leaves are starting to change colors and soup recipes are definitely on the menu. I absolutely love this time of year. Today I’m sharing one of my family’s favorites: “tastes like lasagna soup”.
The best thing about this recipe is that it’s made all in one pot and is easy to tweak for personal taste. Everyone in my family loves it (which is no small task). It pairs perfectly with a big chopped salad or my easy garlic bread. It’s definitely a recipe to add to your menu this fall and is the perfect comfort food. My kids gobble it up every time!
How to make lasagna soup
- BROWN. Heat the oil in a large pot over medium-heat. Add in the chopped onion and cook until tender, about 2-3 minutes. Then stir in garlic and cook an additional minute. Add in the sausage (break up with a wooden spoon) and cook until browned. Drain any excess grease.
- BOIL. Add in chicken stock, tomatoes and tomato paste and stir to combine. Then add in oregano, Italian seasoning and basil. Bring to a light boil, then add in the uncooked lasagna noodle pieces. Cook for 8-10 minutes, or until the noodles are tender.
- SERVE. Add in the parmesan cheese, mozzarella, salt and pepper and stir to combine. Ladle lasagna soup into bowls and top with a big scoop of ricotta cheese and fresh basil. You can always add more parmesan if you love cheese. Who are we kidding? More cheese is always a good idea!
To make lasagna soup in the crockpot, I would recommend browning the sausage and onions ahead of time. Then add all of the ingredients except the noodles and cheese and cook for 7-8 hours on low or 3-4 hours on high. Separately cook the pasta al dente and add to the crockpot and cook for an additional 15-20 minutes. Stir in the cheese right before serving.
- Can use ground beef or turkey instead of sausage (although sausage definitely adds more flavor). Add in 1/2 teaspoon Italian seasoning to compensate.
- If you don’t have lasagna noodles, you can add in other types of pasta like ziti noodles or fusilli.
- Cook the noodles until al dente (they’ll continue cooking from the heat of the soup). Don’t cook them all the way or else they’ll be mushy when serving.
- You can also cook the noodles separately if preferred. Then right before serving, add them to the individual soup bowls and pour the soup on top.
- When refrigerated, then noodles will soak up some of the liquid. I’d recommend mixing in more chicken stock or broth when reheating.
If you have plans on freezing this soup, I’d recommend freezing the base of the soup without the noodles and cheese. Noodles tend to separate when frozen and reheated, making them mushy.
When you’re ready enjoy, thaw and then reheat the base of the soup on the stove. Cook the pasta in a separate pot until it’s al dente (slightly firm) and add to the soup. Let simmer for a few minutes, then stir in cheese right before serving
More Italian soup recipes:
- 1 Tablespoon olive oil
- 1 cup chopped onion
- 2 teaspoons minced garlic
- 1 pound mild Italian sausage (casings removed)
- 32 ounce container chicken stock
- 30 ounces petite diced tomatoes with juice (two 15 ounce cans)
- 6 ounce can tomato paste
- 1 teaspoon ground oregano
- 1/2 teaspoon Italian seasoning
- 2-3 Tablespoons freshly chopped basil (more to taste)
- 8 uncooked lasagna noodles (broken into bite-sized pieces)
- 1/2 cup grated parmesan cheese
- 1 cup shredded mozzarella cheese (optional)
- kosher salt and black pepper (to taste)
- ricotta cheese (for serving)
- Heat the olive oil in a large pot over medium-heat. Add in the onion and cook for 2-3 minutes. Stir in the garlic and cook an additional minute. Add in the sausage (break up with a wooden spoon) and cook until browned. Drain any excess grease.
- Add in chicken stock, tomatoes and tomato paste. Stir until combined and then add the oregano, Italian seasoning and basil. Bring to a light boil and then add in the noodles. Cook for 8-10 minutes, or until the noodles are tender.
- Stir in the parmesan cheese, mozzarella cheese and salt and pepper to taste. Ladle soup into bowls and top with spoonful of ricotta cheese and more basil if desired.
- You can substitute with ground beef or turkey. I would just add in 1/2 teaspoon extra Italian seasoning.
- You can also sneak in a cup of shredded carrots or zucchini for added veggies.
- If you'd like the soup thinner, add more chicken stock or broth.